Boro-Wide Chicken Soup
Source of Recipe
the web
Recipe Introduction
In cold weather the guys always want me to make soup. Now this recipe has fed up to 20 big guys at one sitting, but it can be kept and reheated when you feel that cold coming on. Incidentally, none of my crew has been out with a winter cold in seven years.
SERVINGS: 16-20
List of Ingredients
4 nice chickens in a big pot of boiling water, with herbs and spices already in
Stalk of celery with 2 large onions quartered; add to the chicken pot
3 bags of fresh carrots, cut in 1-inch pieces
4 potatoes, diced (for the Irish guys)
A parsnip or two
3 bags frozen mixed vegetables (need the vitamins)
2 packages mushrooms, sliced (but only because the captain hated them)
2 pounds of Ditalini or other macaroni, cooked and put in the bowls just before the soupRecipe
What I do is boil the chicken for about 45 minutes until it slides off the bones; cook the carrots, potatoes, and parsnips on the side. When the chicken is done, have the guys peel the meat off in chunks. While this is being done, add the cooked veggies, frozen mixed vegetables, and mushrooms to the broth. By the time the chicken is peeled, the soup will be done.
Serve with plenty of grated cheese and lots of Italian bread.
John D'Attore
Engine 66, F.D.N.Y.
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