Homemade Chicken Soup


  • 3 Boneless Skinless Chicken Breasts

  • 3 Carrots
  • 1 Celery Stalk and Several Celery Tops (Leaves)
  • 1 Yellow / Spanish Onion Quartered.
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Parsley Flakes
  • Simmer (a light boiling roll) on Medium Low Heat for 2 hours. Cover soup cooking pot with lid but tilt the lid to allow some vapor to escape while simmering.
  • Boil in water some Ditalini in a separate pot (or prepare some pastina, crushed angel hair pasta, acini di pepe, or even white rise) to add to each bowl serving of soup
  • Recommended:  Sprinkle each serving with freshly grated Pecorino Romano cheese to taste.  Also, shred some of the cooked chicken and add it to each serving.

2014-04-17 21.08.47

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