Food For Thought Friday

Home-Made Chicken Soup

My paternal grandmother passed this recipe on to my Momma. She tweaked it, I perfected it.
This is a wonderful recipe for the up & coming Autumnal Season. We also make this when a loved one is sick, it really does make one feel better~sooo very good for you & umm ummm GOOD!

3lb bag of frozen boneless/ skinless chicken breast
2 bags of match stix carrots
2 stalks celery
2 boxes of frozen chopped spinach
garlic powder
sea salt
fresh ground pepper
red crushed pepper(optional)
favorite soup pastina

Place the Chicken in an 18 Qt Stock Pot & fill 3/4 of the way full with warm water. Cook on high. Wash & chop Celery Stalks & set aside. Check on Chicken Stock after 15 minutes with slotted spoon & bowl on hand, skim the top of any chicken scum, dispose of in bowl. You will do this repeatedly until the water comes to a rolling boil. Chicken scum should be fully removed before this point otherwise the boiling mixes it into your chicken stock-yuk!
Turn heat to medium low. Carefully add Match Stix Carrots & Chopped Celery. Throw in all your spices as you would deem appropriate, you can always add later.
After about 3 hours of cooking, remove Chicken from stock & set aside to cool. Turn heat to low & add Frozen Chopped Spinach to the stock pot. After Chicken has cooled, shred & add back to the stock pot.


Place a pot up of water to boil your favorite soup pastina. We prefer Acini di pepe.
Cook to al dente, rinse pastina in cool water to wash off any starch & allow to stop growing. Place pastina in a latrine & ladle desired amount of stock into your noodles.
Bon Appetit!