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Chicken Soup

CHICKEN SOUP

Four (4) Large Chicken Breasts Split with Skin ON (8 pcs total)
Two (2) Large Yellow Onions
One (1) Bunch Celery with leaves on top removed, root trimmed
One (1) or Two (2) bags of Baby Carrots
One (1) Pound of Orzo Pasta
Salt
Pepper


Place Chicken Breasts, Onions and Celery in large Stock Pot and cover about 2" over the top of the chicken, Onions and Celery with Water.  Season with Salt & Pepper.  Cover and bring to a boil and let boil for 1.5 - 2.0 hours.


Remove Onions and Celery and discard.


Remove one (1) Chicken Breast from the pot.  Remove Skin and discard.  Carefully remove all of the meat from the breast bone, discard the bones.  Tear or shred the meat into bite-sized peices.


Repeat step 3 until all 8 chicken breasts have been de-boned.  


Remove all particles from the water remaining in the pot.


Return the shredded chicken to the pot with the water.


Add Carrots to the pot.


Cover and simmer (low/medium flame) for an hour.



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