Recipe: Nanny's Chicken Soup

I learned this recipe from my father-in-law, who learned it from his mother...you'll see the few changes I made (the original in italics)

You need a large stock pot (5+ quart; I use a huge stock pot)

1.  1 whole chicken breast, split on the bone, skin on (original= a whole chicken cut up)  Rinsed and pat dried

2. 6 large carrots, cut into very small pieces

3.  whole bunch of celery, cut into very small pieces

4. 8oz white cap mushrooms cut into small pieces (original = no mushrooms)

5. 1 large onion, cut into small pieces

6.  8oz green beans/string beans cut into small pieces

7.  15oz can tomato sauce

8. 1 quart+ of chicken stock or use chicken bouillon cubes for 1+ water

9.  Salt & Pepper to taste

In a large stock pot, place the chicken with enough chicken stock/water& bouillon cubes to cover the chicken and then some.

Place on stove, medium heat and bring to boil. Reduce heat and simmer for 45min - 1 hour.

While chicken is cooking, cut up the veggies and place in a large mixing bowl

At the end of the 45min-1hour, the veggies should be all cut up.  Remove the chicken from the pot and place into a large bowl to cool down.  Add the veggies to the pot.  Add the tomato sauce.  Bring to boil then reduce to simmer and cook 45 minutes with the cover on (slightly off).

While the veggies are cooking, the chicken will cool down enough to shred into small pieces.  Remove the skin and discard.  Start shredding the chicken into small pieces and place into another large bowl as you shred.

When the veggies are almost done, add the shredded chicken to the last 5 min of cooking.  Season with salt and pepper to taste.

This makes lots of soup - enough for 8-10 servings.  Enjoy the meal and then freeze the rest for easy lunches or dinners.  We like to have our soup with pasta: usually mini "bowties" (piccolini farfelle).  Needless to say, we love to sprinkle grated cheese on top of our soup/pasta!  And if think you are getting sick, reach for a bowl!

Enjoy!