Family traditions are a very important part of My life. Whether it is a new Christmas ornament every year or Movies in the Park, I like to carry on traditions whenever possible. Grammie’s Chicken Soup is actually a traditional recipe in my husband’s family. Whenever he is sick or homesick for Rhode Island, he craves this soothing meal. It will hit the spot regardless of whether it is a cold evening or just helping to cure a simple cold. You will notice it is a family recipe as some of the measurements are not as traditional as the recipe itself. So, you be the judge…if you think it needs more spice, kick it up. If it needs more pasta, throw in a little bit more.
Perhaps this recipe will inspire you to try to dig up some of your favorite family recipes. Enjoy!
2 Breasts of Chicken with Bone & Skin
1 Cup of “Acini Di Pepe” which is a small round pasta that I typically buy it at Campinis Deli
3 to 4 Carrots, Peeled & Sliced
2 Stalks of Celery, Sliced
½ Head of Escarole
½ White Onion
Loaf of French or Italian Bread
First chop the carrots, celery, Escarole & onion. Place in a large stock pot of 2/3 full of water. Place both chicken breasts (as is with skin & bone, raw) in the pot of water. With each of your four seasonings, Marjoram, Garlic Powder, Pepper & Salt, shake them around the edge of the pot in a circular motion, completing two times around the pot. Bring to a boil then simmer for 1 hour. After an hour has past, take the chicken breasts out of the pot, peel off skin and discard. Chop remaining meat off of the bone and add the pieces back into your soup. Simmer for another 30 minutes. At this time, add more salt if desired as it usually needs more. Add 1 cup of pasta, bring to a boil and then simmer again for 30 minutes. You can sprinkle Parmesan Cheese over each serving once you have placed it in individual bowls if desired.
Serve with a wedge of your favorite tasty bread!