Chicken Soup Unverified!

Yield: 6 servings


  • 3 cups water
  • 3 lbs chicken breasts, split, skinned and boned
  • 4 cans chicken broth (43 oz)
  • 2 small carrots, sliced crosswise
  • 2 medium onions, cut up (not too small)
  • 4 stalks celery, cut up (not too small)
  • 3 cloves garlic, minced
  • 1 small green pepper, cut up
  • 2 Tbsp parsley
  • salt & pepper, to taste
  • 1 cup elbow macaroni
  • 1/2 stick butter


Put into stockpot: water, chicken broth, tomatoes, onions, garlic, celery, green pepper, parsley, salt & pepper. Let come to a boil then turn fire to low & cook slowly (covered) for 1/2 hr.

Add carrots, let simmer 10 minutes longer. Add chicken breasts (whole) & cook 15 minutes longer or until done. Add macaroni & butter. Cook until macaroni is done (do not overcook). Stir now and then to keep from sticking.

Before serving, cut chicken up into bite-size pieces.

Have butcher split, skin & bone chicken for you.

Freezes well.

Nell's note: S&W puts out a can of tomatoes that are peeled & cut up, but I cut them a little more. For a 16-oz can, I just use half of the can.