• Cooking Time: aprox 2 hours
  • Servings: Depends on family size
  • Preparation Time:


My Nonna used to make this for me all the time. You can make enough so you have a lot left over to freeze and use for future dinners.


  • Package of Chicken Legs & Thighs
  • Package of Boneless Chicken Breast
  • Celery {whole celery, including greens} diced
  • Carrots {can get a bag of baby carrots if you don't want to peel} diced
  • 2 whole tomatoes
  • One whole onion
  • 2-3 potatoes, peeled and cut
  • Salt & Pepper
  • 1 package Orzo macaroni
  • Grated Locatelli Cheese


  • Wash & drain chicken {leave skin on}. Fill large pot 3/4 full with water. Put chicken into the pot. Add salt. While it's boiling, cut up carrots, potatoes, tomatoes & 3/4 of celery {including greens}. Chop onion. After chicken has been boiling for about 10 minutes, skim fat off the top and then throw all other ingredients in. Lower heat to simmer. Add a little more salt & pepper. Cover pot. Allow to cook for about an hour & 1/2 - 2 hours until veggies are soft. Remove chicken and allow to cool. While chicken is cooling, mash veggies right in the soup to desired consistency. Take skin off chicken & throw out. Shred chicken into a bowl and make sure all bones are taken off & discarded. Check bowl to make sure all bones are gone. Put the chicken back into the soup. Allow to cook for aprox 10-15 more minutes.
  • Cook macaroni in a separate pot. When done, drain and add into the soup.
  • Serve with grated Locatelli cheese on top.

Categories: Soup 
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