Recipes

Ingredients

1 cut up chicken

1-2 boxes of chicken broth
4 carrots cut into large pieces

2 celery stalks sliced
Onion cut into large pieces

1 Tbls. of minced garlic

1/2 cup white cooking wine
salt and pepper to taste
1 tsp. each, Herbs – parsley, oregano, thyme, bay leaf, rosemary, or any herbs you like.

Olive oil
wide egg pasta

Instructions

In a soup pot add about 2 tablespoons of Olive oil and heat on medium.
Salt and pepper the chicken generously and place in the pot.

Cook over medium heat until the chicken is slightly browned.
Place chicken aside and debone when cooled.

In your pot add the vegetables and herbs. Add enough chicken broth to cover the vegetables and bring to a full boil.

Reduce the heat and place a lid on the pot. Simmer for 15-20 minutes.

Add the chicken back to the pot and the rest of the chicken broth. Bring back up to a full boil then reduce heat to medium-low.

Add the pasta and simmer for 10 minutes, or until the pasta is tender. Remove bay leaf, and serve.