Italian Chicken Soup

It is bitterly cold in New Jersey this week so a hot bowl of Italian chicken soup was the perfect way to bring our family together. Add a loaf of delectable bread on the side and you have a perfect comforting dinner for this weather.


    • chicken
    • carrots
    • celery
    • onion
    • 6 chicken bouillon cubes
    • Smaller shaped pasta
    • 1 jar of tomato sauce

To make the soup a little healthier, cook the chicken in its own pot to remove any excess fat. In a separate pot, fill it with about a gallon of water. Add in 6 cubes of chicken bouillon, sliced carrots, celery, and onions. Salt and pepper to taste. Boil until the vegetables are tender. When the chicken is done, remove it and let it cool. Once cooled, cut the chicken into small pieces and add it to the pot of vegetables. Add in the pasta (we prefer smaller shaped pasta) and a jar of tomato sauce. Cook for about a 1/2 hour until finished. The whole pot will feed about 10 people. Serve with bread that is perfect for soaking up the hot broth.

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