Good Soup Warms
The Heart!

Linda Rossi, Michelle Rolish, Madison Rolish, Jeff Oliva, Michael's fiancée, Dolly and Michael celebrating
Michael's birthday at Buca Di Beppo

"This is a soup that is my version of the chicken soup that my Grandma Rossi used to make while I was growing up. 

It always made me feel good inside. 

I make this soup for friends for a get together or when I have an extra chicken in the freezer. I really like to make this soup when I am feeling a little under the weather. 

It always seems to give me that same warm feeling that my Grandma's soup used to give me."

Chef Michael Rossi

Chicken and Herbs

Onion, carrots, celery and fennel

The vegetables diced

Chicken Soup

From Chef Michael Rossi

Chicken Soup


1 each - Chicken, whole, 3-4 pound
2 each - Onion, cut into medium dice
2 each - Carrot, cut into medium dice
3 each - Celery, cut into medium dice
1 each - Fennel Bulb, cut into medium dice
Herbs - 2 sprigs Thyme, 2 Bay Leaves,
and 3 sprigs Parsley tied in a bundle
1 1/2 gallons - Water
1 box - Spaghetti or the pasta of your choice
Salt and Pepper To Taste


  • Place the chicken, onions, carrots, celery, fennel, herbs (tie them together so that they can be removed later) and water into a large stock pot.

  • Bring this all to a boil and allow to simmer for 1 hour.

  • After 1 hour, take out the whole chicken and allow chicken to cool.  Discard the skin and shred the meat of the chicken.

  • In another small pot boil some broken spaghetti (1 inch long) or the pasta of your choice until "al dente", usually 10 - 12       minutes.  Drain the pasta.

  • Place the chicken and pasta back into the soup broth while still warm. Season to taste with salt & pepper and a drizzle of olive oil.

  • Lightly sprinkle parsley leaves on each bowl to add color and a professional touch to the look of the plate.

  • Serves 8 - 10

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Intersting Facts!

The word soup originates from the Teutonic word suppa, which refers to a Medieval dish consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid. French onion soup, often described as potages,  is an example of a modern soup that retains this bread sop.
source: wikipedia


"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?"
Judith Martin (Miss Manners)