Italian Chicken Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
10 bowls
- Serves:
- 10
ingredients
- 1 roasting chicken
- 1 onion, chopped
- 1 parsnip, chopped
- 1 rutabaga, chopped
- 2 stalk celery & leaves, chopped
- 1 carrot, chopped
- 1 potato, peeled and chopped (optional)
- 6 sprig parsley
- 6 sprig dill
- salt
- pepper
- water, to cover
- 907.18 g can crushed tomatoes
- 118.29 ml tubetti pasta, cooked according to package directions
directions
- In large pot, cover chicken with water. Add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. Bring water to boil. Lower temperature to simmer and cook until chicken is tender.
- When tender, remove chicken from pot. Be especially sure that there are no bones left in the bottom of the pot. When cool, remove chicken from bones and cut into small bite-sized pieces. Return chicken pieces to pot and add crushed tomatoes to water. Add salt and pepper to taste. Simmer for 15 minutes to "marry" flavors.
- Add pasta to the bottom of individual bowls and pour soup on top.
- Top with dumplings if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Joym624
Northport, New York
I'm a Special Education teacher, and an avid weaver, spinner and knitter. I love to cook and bake.