“every moment matters”
The minute the weathermen forecast snow, I get all excited and plan on making soup. There is nothing more comforting than chicken soup on a snowy day. I would often watch my dad make his chicken soup, I wanted to remember every ingredient, so I could make it when I had a family. Of course I don’t make it exactly like my dad’s, his was beyond delicious but I think I come close. My dad would make the smallest meatballs to put in the soup for his holiday version; I can’t even imagine rolling them that small.
- 3 pounds of chicken legs, or your favorite kind
- 1 bunch of escarole, washed and chopped
- 6 large carrots, sliced
- vegetable or chicken broth
- salt, pepper, garlic powder to taste
- garlic cloves, minced
- handful of fresh parsley
- any kind of small pasta
- parmesan cheese (optional)
- biscuits (optional)
Add 12 cups of water or broth with the chicken in a large saucepan, add minced garlic and seasoning to taste and cook for about 30 minutes. While that is simmering, slice the carrots and chop the escarole and put aside. When the chicken is done take the skin off and cube the chicken, put the chicken back in the pan, then add the escorale, carrots and parsley. Cook the pasta and add it to the soup, simmer until it is time to eat. Serve with cheese and a nice hot biscuit. Enjoy!