| 1 | From: shelley rodgers (jolly rodgers:the portuguese pirate! (1:16?2)) this recipe came from an unknown magazine. |
| 2 | Judging from the comments that accompanied the recipe, apparently the magazine was running a chicken recipe contest. |
| 3 | Mama bina"s italian chicken soup no chicken recipe contest worth its bouillon would be complete without a recipe for chicken soup. |
| 4 | This recipe was submitted by renata pagliaro and maureen vieck of cuperino, ca. |
| 5 | Renata writes: "i can remember as a child my mother would prepare chicken soup at least once a week for dinner. |
| 6 | Typical of children, i thought that soup was boring (hardly to be compared to a hot dog!) and i also thought it was some strange dish that only italians ate. |
| 7 | "now that i am older and ore sophisticated (enough to even like spinach!), i have come to appreciate my mother"s chicken soup. |
| 8 | It is delicate and so simple taht it is actually elegant. |
| 9 | To top all of that, it is easy to make, nutritious and low in calories." salt to taste wash the chicken pieces and remove as much skin as possible. |
| 10 | Put the chicken into a large dutch oven, fill with water and cook over high heat. |
| 11 | When the water boils, skim off the foam that comes to the surface and discard. |
| 12 | When no more foam appears, put the carrots and parsley into the pot with the chicken. |
| 13 | Lower the heat to a simmer so taht the water doesn"t boil down. |
| 14 | Do not cover. |
| 15 | Add salt to taste and check every so often for flavor. |
| 16 | Allow to cook for 1-?hours. |
| 17 | You may prepare rice or pastina in the meantime and set it aside. |
| 18 | After soup has cooked, remove the chicken from the pot with a slotted spoon. |
| 19 | Take the chicken off the bones and tear into bite-sized pieces and place back into the broth. |
| 20 | Put the cooked and strained pastina or rice into the soup and allow to heat through. |
| 21 | Just before serving, you may add a little butter for flavor. |
| 22 | Serve hot with a crusty french bread and a bottle of white wine. this soup |
