Chicken Minestrone Soup

"My son-in-law has renamed this soup "Chewy Chicken Soup." The flavor is great and the torn chicken meat gives the soup a different texture. (A chewy texture) An excellent soup to serve with warm breadsticks. For a soup lower in fat, substitute 5 cups chicken boullion for the water used to cook chicken."
 
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Ready In:
6hrs 30mins
Ingredients:
12
Yields:
1 Cup
Serves:
12-14
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ingredients

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directions

  • In dutch oven, combine chicken, water and baby celery w/leaves. Bring to a boil. Cover and simmer for 4-5 hours. (This first step can be done in the crock pot, and you don't need quite as much water.) Remove chicken and celery from water. Discard skin, bones & celery. Tear chicken apart. Set aside.
  • If desired, remove some or all of the fat from water. If needed, add water and boullion cube to make 5 cups broth.
  • In small saucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10 minutes. Drain and set aside.
  • Combine all ingredients but the pasta and cheese in a dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for 30 minutes adding in the pasta in the last 5 minutes.
  • Top each 1 cup serving with 1 Tbsp of Shredded Parmesan Cheese.

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RECIPE SUBMITTED BY

<p>Young at heart Mother of three and Grandmother of four boys and one baby girl. Love to cook and sew. Enjoy fair weather outdoor activities with my husband and family.</p>
 
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