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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 15 |
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My son-in-law has renamed this soup Chewy Chicken Soup. The flavor is great and the torn chicken meat gives the soup a different texture. (A chewy texture) An excellent soup to serve with warm breadsticks. For a soup lower in fat, substitute 5 cups chicken boullion for the water used to cook chicken. Ingredients:
6 chicken thighs |
8 cups water |
celery & leaves |
5 cups chicken broth |
1/2 cup acini di pepe pasta |
3 cups celery, chopped |
3 cups carrots, chopped |
2 teaspoons salt |
1 tablespoon parsley flakes |
1/4 teaspoon pepper |
2 (11 1/2 ounce) cans v8 vegetable juice |
1 cup parmesan cheese, shredded |
Directions:
1. In dutch oven, combine chicken, water and baby celery w/leaves. Bring to a boil. Cover and simmer for 4-5 hours. (This first step can be done in the crock pot, and you don't need quite as much water.) Remove chicken and celery from water. Discard skin, bones & celery. Tear chicken apart. Set aside.
2. If desired, remove some or all of the fat from water. If needed, add water and boullion cube to make 5 cups broth.
3. In small saucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10 minutes. Drain and set aside.
4. Combine all ingredients but the pasta and cheese in a dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for 30 minutes adding in the pasta in the last 5 minutes.
5. Top each 1 cup serving with 1 Tbsp of Shredded Parmesan Cheese.
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