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Nonna’s Chicken Soup

Nonna’s Chicken Soup

6 Large Cans College Inn Low Sodium Chicken Broth (or can use 4 cans if you want a little less)
1 Medium to Large Onion (cut in 4 pieces)
3 Stalks of Celery (chopped)
1 Package Baby Carrots
1 medium Broccoli head
1 Medium Russett Potato (cut in half)
1 whole cut up chicken – you can use any other kind of chicken meat too… thighs taste yummy (use less chicken if only using 4 cans)

Ancini di Pepe pasta


  • Bring broth to a boil, add chicken and continue to boil lightly for 45-50 minutes.
  • Add vegetables and bring to a boil.  Reduce heat and let simmer 1 hour.
  • Using a slotted spoon remove chicken and place in a separate bowl.
  • Pour remaining soup through a colander into a large bowl.  Remove the potato halves and discard.
  • Put separated vegetables into a blender to puree.
  • Add vegetable puree, and broth back to large pot.
  • Remove chicken from bones and add to the soup.

Once your soup is done.  Ladle out the servings that you want into a smaller pot.  For our soup mugs, use 5 ladlefuls per mug. Add in a heaping 1/3 cup Ancini di Pepe pasta per person, and bring to a boil.  Cook until pasta is cooked, about 15-20 minutes.

About growingupkitten

I am a wife, mom, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital.

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