Best Grandmas Italian Chicken Soup Recipes

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

GRANDMA'S ITALIAN CHICKEN SOUP

Steps:

• 1. Use a large stock pot. Rinse chicken, inside and out. Place in stock pot and cover with water. Add the onion. Simmer for 45 minutes or until the chicken is cooked through.
• 2. Remove the cooked chicken from the pot. When cool enough to handle, remove chicken meat and add back to the stock pot. Discard skin, fat, bones, etc.
• 3. Add carrots and celery to the stock pot and continue to simmer. Meanwhile make meatballs.
• 4. Mix the chopmeat, eggs and breadcrumbs. Season with salt and pepper. Form into mini meatballs and drop into the soup. Simmer soup until meatballs are cooked through and celery and carrots are soft. Add tomato paste and stir. You can skim any foam from the top of the soup at this point.
• 5. We normally make small pasta - ditalini, elbows, small shells or any type of small pasta to go along with this. Do NOT add to the soup. Make the pasta, add to your bowl and ladle soup over top. Garnish with parmesan cheese. Serve with crusty italian bread and you have a meal. There will be leftovers! You can also freeze the soup.

ITALIAN GRANDMA'S WEDDING SOUP

Steps:

• 1. Making the chicken broth. Get a big pot, Add Water, Chicken, carrots, celery, chicken boulon cubes, pepper and parsley to a boil and then let simmer for at least about 2 hours. make the "miracle" meatballs....my fave as a round-faced little girl. Mix together (mixing with your hands makes the marriage of flavors work better) a pound of ground turkey (nana used half beef and pork ground), a half cup of finely chopped parsley, 4 cloves of minced garlic, a cup of Italian seasoned breadcrumbs, a half cup of Parmasean cheese, 2 eggs, a teaspoon of salt, and a little milk to make it work as a moist mix of meat that can be rolled into balls. Set aside Enlist your family if they are around, to roll this mix into small meatballs...size between a nickel and a quarter. LOL
• 2. Remove chicken from chicken broth with slotted spoon and set aside in refrigerator to cool. Drop meatballs one by one into broth and continue simmering soup for about a half hour. Check on your chicken in fridge. When cool, cut up the chicken into "soup pieces" and add back to broth. When you add the chicken back....add two bags of fresh spinach or a pound of escarole or a combination of both. Keep the soup on the lowest simmer possible.
• 3. When greens are soupy, add one pound of PASTINA (teeny tiny round egg pastas) or the tiniest pasta tubes you can find, simmer 10 more minutes AND SERVE WITH GRATED PARMASEAN CHEESE AND LOVE.

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.