Chicken Soup


For Stock:
1 (3 pound) whole chicken, cut into pieces
6 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
4 cubes chicken bouillon, crumbled
3 bay leaves
1 pinch dried thyme
1 teaspoon salt

For Soup:
4 cups sliced carrots
2 cups sliced celery
1 large onion, chopped
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
½ cup-1 cup Acini pepe or ditalini pasta


In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, , thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, and simmer for a few hours. Strain stock, reserving chicken. Set aside.

In the same pot add 2 TBS EVOO, add in onion, celery and carrots and cook until translucent, stirring frequently.

Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in parsley, 1 teaspoon salt and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

*You can add the pasta directly into the pot with the soup but after a while it just swells and takes over the whole pot and you don't have as much broth. I like to boil pasta according to directions on the box and spoon pasta in bowl and then add the soup to it.