half a kettle of water and chicken broth
chopped veggies: onion, celery, carrots
soup pasta (ditalini, orzo, pastina)
Boil chicken in water and chicken broth. Add salt and pepper.
When chicken is done, remove from water to cool.
Add veggies and simmer until done.
Add about 1/2 cup of pasta to the broth and return the chicken
to the soup after removing from the bone.
Shred or cut into bite size pieces.
Cool soup. If desired, put in the refrigerator and
skim fat off the surface.
Variations: Straciatella or Italian Wedding Soup:
add chopped escarole and little meatballs.
Beat up a few eggs and add before turning the soup off.