Chicken Soup

My family's favorite soup (right up there with my Mom's escarole soup). Nothing makes you feel better on a cold winter's day or when you're sick than chicken soup (it's a fact)!

CHICKEN SOUP

• 6 Large Chicken Breasts (with lots of skin)

• 6 Boxes Chicken Broth

• 2 Boxes Frozen Chopped Spinach

• 1 Box of Orzo or Pastina (or omit if you prefer it without pasta)

• 1 Bag of Celery Hearts (chopped)

• 2 Bags of Baby Carrots (or frozen crinkle cut carrots)

• 1 Large Red Onion (diced)

• 1/2 Bunch of Fresh Parsley (finely chopped)

• Salt & Pepper (to taste)

Directions:

1. Cover chicken breasts with water in a large soup pot and bring chicken to a rolling boil (skimming the top often). Let boil for approximately 30 minutes or until chicken is fully cooked.

2. Remove chicken and set aside to cool (pot should only be about 1/4 full with "water" once chicken is removed). Skim the bottom for any bones, skin, etc.

3. Add boxes of chicken broth, diced carrots, celery, onion, parsley, frozen spinach, salt & pepper to the chicken broth and let simmer for 1 to 1 ½ hours.

4. Remove skin and bones from chicken and shred once cool.

5. Add most of the chicken back to broth and let simmer for a little while (I leave some out to make homemade chicken salad adding just celery, mayonnaise, salt & pepper and served on soft, white bread).

6. Serve soup with locatelli cheese! Yum!

Note: Freeze the rest for up to a year. You can omit the pasta and add it as you use your frozen containers so the pasta doesn't get too soft!