Chicken Soup
Prep time
Cook time
Total time
Serves: 6
  • 3-4 pieces of chicken breast on the bone; you can remove the skin if you'd like (specifically, you're looking for about 4-4.5 pounds of chicken)
  • 1 large onion
  • 2-3 pieces of celery cut into rough 1 inch pieces
  • 3 carrots, remove peel and cut into rough 1 inch pieces
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Bunch of parsley
  • ½ head of a small sized head of escarole, chopped into 1-2 inch pieces (optional)
  • Bunch of dried thyme (optional)
  • Finely chopped fennel fronds to taste (optional)
  1. Use a large stock pot and cover your chicken with fresh, filtered, water (you can cover by a few inches). Once the liquid comes to a boil add diced celery, onions, carrots, salt, chopped escarole (optional), dried thyme (optional), fennel (optional), pepper and simmer (place a loose lid on your pot).
  2. You want to cook the chicken until it becomes firm and white in color (I usually simmer for about an hour). Next, I remove the chicken and continue to cook (simmer) for another hour or so. You can strain the broth and skim the fat from the soup if any is clearly visible. Add your chopped parsley to the broth and a few pieces of carrot, if you'd like. I also shred the chicken and include it in the serving bowl, along with some freshly grated Parmigiano-Reggiano.
  3. I like serving a refreshing Brooklyn Pilsner or glass of Greco Bianco Librandi from Calabria.
Recipe by - Italian Food Recipes and Lifestyle at