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15 June 2013, 18:19
On Fox59 in Indianapolis |
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14 May 2013, 19:58
Winner of Mother's Day Recipe Contest - 2013 |
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6 April 2013, 23:37
Easter 2013 - Recipe Contest Winner |
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The Culinary Experience of a Lifetime! |
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DescriptionThis recipe has been in our family for at least 3 or 4 generations. I have often called it, "nectar of the gods." It's the best chicken soup I've ever tasted. Its best served on cold nights. Give it a try.and let Mike know how you like it.
Ingredients Related Recipes:- DiGirolamo Chicken Soup
- 8 quart pot (our large pasta sauce pot)
- 28 oz can of Hunts (or equiv) tomato’s (the ones we crush up for sauce) – rinse can, adding rinse to pot
- Fill pot roughly halfway with water and put on high burner (to get boiling) while adding:
- 10 nice sized peeled carrots cut in half
- 1 large peeled (but whole) white or yellow onion
- 1 large potato with eyes plucked but skin on
- 3 nice sized celery stalks cut in half
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This part of the recipe is optional. My kids didn't like carrots when they were small but always enjoyed the "thick" soup we made. Hehehehe, little did they know they were eating carrots ground up into the soup. "Put carrots in a blender. Add a little soup to the carrots before grinding. Grind carrots (with a little soup) to a puree. Add this back to the pot of filtered soup. "
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