This is my favorite chicken soup recipe. It’s perfect for a chilly evening, when you are sick, or just as good old comfort food!
This fantastic soup can be made gluten free. This is how I eat it as I have a severe wheat allergy. All you have to do is omit the pasta.
- 1 whole chicken, about 3 ½ pounds, giblets removed
- 3 celery ribs, cut into ¼-inch dice
- 3 carrots, cut into ¼-inch dice
- 1 green bell pepper, cored and cut into ¼-inch dice
- 1 can (14.5 ounces) diced tomatoes in juice
- ½ cup chopped fresh flat-leaf parsley
- 4 garlic cloves, chopped
- Sea salt and freshly ground black pepper
- (Optional) 1 cup ditalini or other “soup pasta”
- Grated Romano cheese
- Put the whole chicken, celery, carrots, bell pepper, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon of salt and 2 teaspoon of pepper.
- Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours.
- Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering.
- Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear the boned chicken into large bite-sized pieces.
- If you opt to add the pasta, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well. (Tip: do not add uncooked pasta to the soup, or it will soak up too much broth during cooking)
- Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot.
- Top with grated Romano cheese.
- Serve with fresh bread for dipping!