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Grandma's Chicken Soup

When I have the grandkids for the day, I put a pot of soup on the stove. The grandkids love to help with cutting carrots, parsley, and celery. It becomes a memory making experience, hot soup with a dash of grandma love.

My secret to delicious soup is to start with a whole chicken. Rotisserie chicken or cut up chicken breasts do not achieve the savory flavor of soup made from scratch. You need the entire chicken with the skin, bones, and meat to break down into a flavorful broth.

For cooking the soup, I use a large soup pot. My favorite is the All Clad 16 quart stock pot.

It heats evenly and is large enough for soups and stews.

Ladies, did you know chicken skin is high in collagen? What a bonus, improve your skin tone with a healthy meal.

There are many other benefits to chicken soup, check out an article by Kettle and Fire for an in-depth list of health benefits.

So let's get to the recipe:


One whole chicken 6 to 10 pounds

Five stalks of celery

Three large carrots

One vanilla onion peeled and halved

One parsnip

One bunch of parsley chopped

One slice of lemon

One quartered tomato

Two teaspoons of kosher salt

One teaspoon of black pepper

Two bunches of escarole

One box of Acini De Pepe

Better than bullion (chicken flavor)

Clean chicken and place it in a soup pot, cover in water. Bring to a boil and immediately reduce to medium-low. Cook 1 1/2 hours until the chicken pulls away freely from the bone.

Remove chicken from water and cool. Meanwhile, put chopped vegetables into the pot and simmer until tender.

After the chicken has cooled, remove meat from the carcass and pull it apart. Add chicken to the broth along with two heaping tablespoons of the Better Than Bullion.

Slice escarole in large pieces and add to soup. Simmer five minutes.

Cook Acini De Pepe according to package directions.

Place several spoonfuls of Acini De Pepe in the bowl, add soup.

Enjoy Grandmas's chicken soup!

Gigi Lori

Good Character like good soup is usually homemade. Amish prover


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