Italian Chicken Soup
1 whole chicken
2 stalks celery
2 carrots
1 onion, quartered
1 tomato
a nice chunk of fresh parmesan cheese
Cook all ingredients for 2 hours, shred chicken, puree veggies and cheese and add everything back to pot. Cook farfalina (tiny bows) separately, IN SMALL AMOUNT OF WATER (enough to cook pasta), when pasta soaks up most of the water, add it all to soup. Add salt and pepper to taste, serve with grated parmesan and fresh parsley on top.
0 comments:
Post a Comment