Ingredients

• 1/2 chicken
• 1/2 can chicken stock
• 5 half-stalks of celery
• 3 carrots, cut in half
• 1 small onion
• fresh parsley
• 2 small cloves garlic, finely chopped
• 2 whole tomatoes
• salt and pepper to taste
• paprika to taste
• a very quick shake of hot pepper
• 1 cube chicken bouillon
• 3 carrots, sliced thin
• 1 cup Acini Di Pepe

Preparation

1. Put half a chicken in a large pot filled half-way with water.
2. Add 1/2 can chicken stock.
3. Let it come to a boil and skim off foam as it appears.
4. Cook for 10-15 minutes.
5. After all foam is skimmed off, add celery, carrots, onion, parsley, garlic, tomatoes, and seasonings.
6. Bring to boil again and reduce to medium heat to simmer, uncovered.
7. Reduce heat further and simmer for approximately 2 hours.
8. After 2 hours, remove chicken and set aside.
9. Strain soup into another large pot.
10. Put all veggies and seasonings into a blender.
11. Blend until slightly thick and smooth.
12. Return veggie mixture to broth.
13. In small saucepan, boil water and bouillon.
14. Add sliced carrots.
15. Cook until tender.
16. Strain carrots from water and add carrots to soup.
17. Using carrot water with bouillon, add pasta and cook to taste.
18. Add to soup.
19. Serve while hot.
20. Sprinkle with Romano cheese or your favorite grated cheese.

Notes

Submitted by MaryAnne from Scottsdale

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