Italian chicken soup recipe

Ingredients

• 3-4 pieces of chicken breast on the bone; you can remove the skin if you'd like (specifically, you're looking for about 4-4.5 pounds of chicken)
• 1 large onion
• 2-3 pieces of celery cut into rough 1 inch pieces
• 3 carrots, remove peel and cut into rough 1 inch pieces
• Kosher salt to taste
• Freshly ground black pepper to taste
• Bunch of parsley
• 1/2 head of a small sized head of escarole, chopped into 1-2 inch pieces (optional)
• Bunch of dried thyme (optional)
• Finely chopped fennel fronds to taste (optional)

You may like

Italian eggplant gratin parmigiana

Preparation

• Use a large stock pot and cover your chicken with fresh, filtered, water (you can cover by a few inches).
• Once the liquid comes to a boil add diced celery, onions, carrots, salt, chopped escarole (optional), dried thyme (optional), fennel (optional), pepper and simmer (place a loose lid on your pot).
• You want to cook the chicken until it becomes firm and white in color ) Next, remove the chicken and continue to cook (simmer) for another hour or so.
• You can strain the broth and skim the fat from the soup if any is clearly visible. Add your chopped parsley to the broth and a few pieces of carrot, if you'd like.