Wednesday, November 20, 2013

Italian Chicken Soup

The temperature is dropping outside so it was the perfect evening to make a chicken soup with some leftover chicken that I had roasted on Sunday.  I was happy to finally use one of the Parmesan rinds I had tucked away in the freezer.







Italian Chicken Soup

8 cups chicken broth
2 cups chicken 
2 cups carrots, sliced
1 tbsp celery flakes
1 bay leaf
1 Parmesan rind
1 tbsp oregano
salt and freshly ground pepper, to taste
1 cup Ditalini pasta

Heat the broth with all the ingredients except for the pasta.  When the carrots are fork tender, add in the pasta and cook until al dente.