Chicken Soup

I’m sick.


  • 3 Carrots, chopped
  • 4 Celery Stalks, chopped
  • 1 Large Onion, chopped
  • 2 Cups Chicken (either left over from the night before or whatever is handy),
  • 4 Cups Chicken Broth
  • 4 Cups Water
  • Bay Leaf
  • 16oz Pasta (whatever is in the cupboard, I like spaghetti)
  • Salt and Pepper
  • Olive Oil


  • Chef’s Knife
  • Large Stock Pot
  • Pot for Pasta
  1. If you don’t happen to have any leftover chicken, then broil some in the oven with a little salt, pepper and olive oil and a touch of white wine in the bottom. Let cool then tear the chicken into bite sized pieces.
  2. With a little olive oil in the bottom of the stock pot, saute the onion then add the celery and carrots. Cook for about 10 minutes.
  3. Add broth, water and bay leaf.
  4. Bring to a boil for about 5 minutes, then turn to simmer for 20 minutes.
  5. Put a pot of water on for the pasta.
  6. Cook pasta until al dente.
  7. Add chicken and pasta to the stock pot and simmer for another 20 minutes.
  8. Adjust seasonings and climb into bed.



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