My mother used to make this all of the time in the winter. It's one of the easiest and yummiest soups. —lauren
whole roasting chicken
parsley (fresh is preferred)
Salt & Pepper ea
In This Recipe
IN A LARGE SOUP POT:
3 celery stalks (WHOLE, ends trimmed)
3 carrots (WHOLE, peeled and ends trimmed)
1 onion (WHOLE ends trimmed and outer layer removed)
1 whole chicken (insides removed)
Fill the pot with water until it covers the chicken and veggies.
1/2 tsp salt
1/2 tsp black pepper
bring to boil then reduce to simmer for 2 hours on medium/high
AFTER 2 hours:
skim the water and remove anything floating DO NOT THROW OUT THE WATER.
Remove veggies and discard.
Remove Chicken, place in a dish and let cool for 15 min.
While chicken is cooling
4 celery stalks - trimmed and cut in 1 inch pieces.
4 whole carrots - peeled, ends trimmed and cut into 1 inch pieces
add meatballs and fresh veggies back to water. You can also add any additional veggies you'd like. Zuchinni, Kale, Spinach, etc
Remove skin and bones of chicken and discard (careful it can be very hot, use gloves if you have sensitive skin) pull chicken apart and add back to water.
Simmer 30 minutes, til meatballs are cooked through - on Medium
Sprinkle with grated Parmasean and fresh parsley for garnish