-
3 Boneless Skinless Chicken Breasts
- 3 Carrots
- 1 Celery Stalk and Several Celery Tops (Leaves)
- 1 Yellow / Spanish Onion Quartered.
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Parsley Flakes
- Simmer (a light boiling roll) on Medium Low Heat for 2 hours. Cover soup cooking pot with lid but tilt the lid to allow some vapor to escape while simmering.
- Boil in water some Ditalini in a separate pot (or prepare some pastina, crushed angel hair pasta, acini di pepe, or even white rise) to add to each bowl serving of soup
- Recommended: Sprinkle each serving with freshly grated Pecorino Romano cheese to taste. Also, shred some of the cooked chicken and add it to each serving.
