William Pollock's Eat Happy: Chicken Soup

Yield:

6 servings

Ingredients

3 cups	water
3 lbs	chicken breasts, split, skinned and boned
4 cans	chicken broth (43 oz)
2	small carrots, sliced crosswise
2	medium onions, cut up (not too small)
4	stalks celery, cut up (not too small)
3 cloves	garlic, minced
1	small green pepper, cut up
2 Tbl	parsley
	salt & pepper, to taste
1 cup	elbow macaroni
1/2 stick	butter

Preparation

Put into stockpot: water, chicken broth, tomatoes, onions, garlic, celery, green pepper, parsley, salt & pepper. Let come to a boil then turn fire to low & cook slowly (covered) for 1/2 hr.

Add carrots, let simmer 10 minutes longer. Add chicken breasts (whole) & cook 15 minutes longer or until done. Add macaroni & butter. Cook until macaroni is done (do not overcook). Stir now and then to keep from sticking.

Before serving, cut chicken up into bite-size pieces.

Have butcher split, skin & bone chicken for you.

Freezes well.

Nell's note: S&W puts ojut a can of tomatoes that are peeled & cut up, but I cut them a little more. For a 16-oz can, I just use half of the can.

Primary Category:

Soup

Source:

Nell Boylin, page 0017-0018.