Mom's Chicken Soup
"This recipe was written in the Jan/Feb. 2009 edition of Angels on Earth by Jo Capizzi. I tried it and my family loved it. It gives an Italian flavor to chicken soup."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 8 chicken legs, or
- 5 chicken thighs, with skin
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 chicken bouillon cubes
- 3 cups tomato sauce
- 1 cup chicken broth
- ground pepper (to taste)
- garlic, finely chopped (to taste)
- oregano leaves (to taste)
- 1 lb orzo pasta
- 1 cup grated parmesan cheese
directions
- Prepare all ingredients.
- Fill large pot with water and add chicken.
- Once water boils, lower heat and boil 30 minute
- Skim chicken fat.
- Add carrots, celery, bouillon cubes, tomato sauce, broth, and seasonings. Simmer 30 minutes.
- Remove chicken and shred off the bone.
- Return meat to pot.
- Cook the orzo in another pot. Drain.
- Put a scoop of orzo in a bowl and ladle soup over it.
- Sprinkle with grated cheese and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This just didn't turn out as we hoped. It was too watery, and we couldn't taste the spices or the tomato sauce as much as we expected. I think it should have some of the water drained off the chicken before adding the remaining ingredients. Also, the size of the veggie pieces was not specified, so my son cut them fairly large, and they took almost twice as long to cook as expected. Overall, not bad, just not great.
