Mama Bina’s Italian Chicken Soup

Servings: 6
Ingredients:

1    Stewing chicken, cut into
-pieces
2    Whole carrots, finely diced
1/2 c  Chopped parsley (preferably
-Italian parsley)
3 c  To 4 c cooked pastina or
-rice

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))

This recipe came from an unknown magazine. Judging from the comments that
accompanied the recipe, apparently the magazine was running a Chicken
Recipe contest.

Mama Bina’s Italian Chicken Soup No Chicken Recipe Contest worth its
bouillon would be complete without a recipe for chicken soup. This recipe
was submitted by Renata Pagliaro and Maureen Vieck of Cuperino, CA. Renata
writes: ‘I can remember as a child my mother would prepare chicken soup at
least once a week for dinner. Typical of children, I thought that soup was
boring (hardly to be compared to a hot dog!) and I also thought it was some
strange dish that only Italians ate.

‘Now that I am older and ore sophisticated (enough to even like spinach!),
I have come to appreciate my mother’s chicken soup. It is delicate and so
simple taht it is actually elegant. To top all of that, it is easy to
make, nutritious and low in calories.’

salt to taste

Wash the chicken pieces and remove as much skin as possible. Put the
chicken into a large dutch oven, fill with water and cook over high heat.
When the water boils, skim off the foam that comes to the surface and
discard.

When no more foam appears, put the carrots and parsley into the pot with
the chicken. Lower the heat to a simmer so taht the water doesn’t boil
down. Do not cover. Add salt to taste and check every so often for flavor.

Allow to cook for 1-1/2 hours. You may prepare rice or pastina in the
meantime and set it aside. After soup has cooked, remove the chicken from
the pot with a slotted spoon. Take the chicken off the bones and tear into
bite-sized pieces and place back into the broth.

Put the cooked and strained pastina or rice into the soup and allow to heat
through. Just before serving, you may add a little butter for flavor.

Serve hot with a crusty French bread and a bottle of white wine. This soup