This chicken soup recipe was passed down through the generations on my mother’s side, beginning back when, I’m told, her ancestors lived in Sicily till they emigrated to New York, eventually making their way south and west to Arizona.
My mother learned this recipe from her mom, probably started making it by the time she was a pre-teen, and then she handed it down to me. It’s one of my kids’ favorite things to eat when they go to her house, even if it has stewed tomatoes in it. Even though it can be considered an old recipe, it’s quite simple to make, and I’ve even made some tweaks of my own.
Ingredients for a Family of Four:
- 2 chicken breast halves
- 1 Tbsp Better Than Bouillon Roasted Chicken Base
- Salt to taste
- 1/4 tsp pepper
- 1 small diced red onion
- 2 diced celery, leaves removed
- 1 diced carrot or 10 oz package of mixed vegetables
- 1/4-1/2 cup fresh or canned whole tomato, diced or pulsed in food processor
- 1 Tbsp dry parsley
- 1/2 cup Acini di Pepe (Da Vinci is the brand I use)
- Cook chicken with 1 Tbsp Better Than Bouillon chicken base in 2 1/2 quarts of water over medium high heat. When it starts to boil, lower to a simmer, and put a lid on the pot.
- When the chicken is cooked, check if it has enough salt, and add salt to taste if needed.
- Remove chicken and shred once it’s cooked through.
- Add pepper, onion, celery, tomatoes, and carrots or mixed vegetables to pot, and simmer for 9 minutes.
- Add parsley and increase heat to medium high, to get water boiling.
- Add Acini di Pepe last, when everything is cooked, and cook for 8-9 minutes more in boiling water.
- Add shredded chicken back to pot and heat through.
- Serve immediately.
I hope you enjoyed this post, and if you make this soup, please let me know what you think! Also feel free to change it as you like!