Easy to Make Chicken Wedding Soup!

Wedding Soup

Serve 8

Ingredients

10 cups chicken stock

1 carrots diced into 1/8 inch dice

1 celery stalks diced into 1/8  inch dice

1/2 onions diced into 1/8  inch dice

4 tbsp. Chicken fat from soup after cooled down.

 Meat from two chicken breasts, bones removed, cut into ¼ dice

¼ cup finely chopped parsley

¼ cup small pasta ( no bigger than ¼ inch in length cooked and cooled down. Pasta you can use; Acini Di Pepe, Orzo, Capellini Spezzati #58

1 cup finely shredded parmesan cheese

1 tsp. salt

¼ tsp. fresh cracked pepper

Preparation

In a large pot on medium heat add chicken fat. Add carrots, celery and onions. Cook for 5 minutes. Add salt and pepper. Add chicken stock. Bring to boil, reduce and simmer for 15 minutes. Add cooked pasta and chopped parsley. Add ½ cup parmesan cheese mix well. Add cooked chicken. Cook for 2 minutes. Serve and garnish with parmesan cheese.

Tools and equipment

4-6 quart pot, French knife, cutting board, measuring cup and measuring spoons, wooden spoon.

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