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Chicken Soup
from Chef Michael Rossi


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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