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Chicken Capellitti Soup




Source of Recipe


By Terry Kolesa






Recipe Introduction


Whole Frying Chicken with gizzards
Celery
Onion
Carrots
Seasonings
Acene di Pepe
Gina’s homemade Capellitti (can be purchased at Gina’s on 8th St. in Wyoming)






List of Ingredients



• Place chicken in 6 qt. Stock pot with about 4 qts of water or broth ( I use water, sometimes add canned chicken broth or bullion to pot)
  
• Add about 2 cups of chopped celery
  
• one medium onion, diced
  
• 6 carrots, peeled and sliced ( I cook the carrots whole, then remove when cooked and slice, it’s easier)
  
• Salt and pepper
  
• Parsley
  
• Dash of some Italian spices, i.e., oregano or basil
  
• 1 or 2 garlic cloves (optional)
  






Instructions



1. When chicken is fully cooked, remove and cool. Remove all skin and discard, remove gizzards and you can chop them up and add to soup or discard. Chop up all chicken meat and return to pot.
   
2. Add ¼ to ½ cup of Acene di Pepe (it doesn’t look like much but it is so don’t be fooled and add more)
   
3. Add Capellitti and simmer.
   
4. Can sprinkle with Parmesan cheese when served.
   
5. Refrigerate chicken soup over night and in morning, remove fat from top of soup. Can be frozen in portions.