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4 Split Chicken Breast (skin on) 3 Small Onions (peeled) 4 Celery Stalks (quartered) 1t Salt 6 Whole Black Peppercorns 1 Piece Parmesan Cheese Rind (2" wide) Handfuls of Broken Spaghetti (1" pieces) Freshly Grated Parmesan Cheese Flat Leaf Parsley (finely chopped) Place the chicken breast in a soup pot and cover with water by 2 inches. Bring to a boil, skimming any froth, then reduce the heat to low. Add the onions, celery, carrots, salt, peppercorns and Parmesan rind, and simmer, partially covered, until the chicken is cooked through (about 1 hour). Remove the chicken and set aside. Continue to simmer the soup, uncovered for 1 hour, remove the carrots and onions and set aside. Strain the broth through a sieve into a large bowl. Using the back of a wooden spoon, press the celery to release its juice and flavor. Skim the surface and discard any fat. Serve the soup with torn pieces of chicken and the carrots, onions, spaghetti, parmesan and parsley reheated. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |