Mama bina's italian chicken soup
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Mama bina's italian chicken soup
  Italian    Chicken    Soups  
Last updated 6/12/2012 1:00:57 AM. Recipe ID 24223. Report a problem with this recipe.
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      Title: Mama bina's italian chicken soup
 Categories: Soups
      Yield: 6 servings
 
      1    Stewing chicken, cut into
           -pieces
      2    Whole carrots, finely diced
    1/2 c  Chopped parsley (preferably
           -Italian parsley)
      3 c  To 4 c cooked pastina or
           -rice
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  This recipe came from an unknown magazine.  Judging from the comments
  that accompanied the recipe, apparently the magazine was running a
  Chicken Recipe contest.
  
  Mama Bina's Italian Chicken Soup No Chicken Recipe Contest worth its
  bouillon would be complete without a recipe for chicken soup. This
  recipe was submitted by Renata Pagliaro and Maureen Vieck of
  Cuperino, CA. Renata writes: "I can remember as a child my mother
  would prepare chicken soup at least once a week for dinner.  Typical
  of children, I thought that soup was boring (hardly to be compared to
  a hot dog!) and I also thought it was some strange dish that only
  Italians ate.
  
  "Now that I am older and ore sophisticated (enough to even like
  spinach!), I have come to appreciate my mother's chicken soup. It is
  delicate and so simple taht it is actually elegant.  To top all of
  that, it is easy to make, nutritious and low in calories."
  
  salt to taste
  
  Wash the chicken pieces and remove as much skin as possible.  Put the
  chicken into a large dutch oven, fill with water and cook over high
  heat. When the water boils, skim off the foam that comes to the
  surface and discard.
  
  When no more foam appears, put the carrots and parsley into the pot
  with the chicken. Lower the heat to a simmer so taht the water
  doesn't boil down. Do not cover. Add salt to taste and check every so
  often for flavor.
  
  Allow to cook for 1-1/2 hours.  You may prepare rice or pastina in the
  meantime and set it aside.  After soup has cooked, remove the chicken
  from the pot with a slotted spoon.  Take the chicken off the bones
  and tear into bite-sized pieces and place back into the broth.
  
  Put the cooked and strained pastina or rice into the soup and allow
  to heat through.  Just before serving, you may add a little butter
  for flavor.
  
  Serve hot with a crusty French bread and a bottle of white wine.
  This soup
 




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Recipe ID 24223 (Apr 03, 2005)

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