Vita’s Chicken Soup
5 pounds stewing chicken, cleaned and rinsed
3 stalks celery with leaves, chopped
extra celery leaves, chopped
1 large onion, chopped
1 package gizzards, chopped
salt and pepper, to taste
1 large can tomatoes, chopped
1 pound Acine di Pepe
Parmesan cheese
Italian bread
Fill a large soup pot with water, bring to a boil.
Add chicken to water and return to boiling point.
Clean scum off top of water. Add celery, onion, gizzards, salt and pepper.
Cook for about 1 hour to 1 hour 30 minutes.
Then add tomatoes.
Remove chicken and tear from bones, return chicken meat to soup.
At the last minute beat two eggs with Parmesan cheese and coddle into soup.
Add Acini di Peppe and cook until pasta is tender.
Serve with Parmesan cheese and Italian bread.
You may add carrots to this soup if you like, as well as small meatballs.
Rose's November 2008 version (my next pot will probably differ yet from this version)
5 lbs. chicken parts (legs/wings)
celery the same as mom's
onion the same as mom's
NO gizzards today (I actually forgot she uses them)
1 large can of tomatoes w/basil
1 cup shredded carrots
2 cans of water
fresh basil
1 large container of chicken broth
s & p
Acini di Peppe the same as mom's
Heat some olive oil in the bottom of a large pot. Add celery and onion, cook until translucent. Add all remaining ingredients except Acini di Peppe. Bring to a boil, then reduce to a simmer and cook for hours (until chicken falls apart).Remove chicken and tear from bones, return chicken meat to soup. At the last minute beat two eggs with Parmesan cheese and coddle into soup. Cook Acini di Peppe separately ladling into bowls prior to serving soup.
Serve with Parmesan cheese and Italian bread.
DELICIOUS!!!!
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