How to make it

  • Remove skin from drumsticks and thighs; discard skin.
  • Take one of the carrots and cut into quarters. Place in a large pot
  • with the chicken, onion, celery and salt.
  • Tie bay leaves, peppercorns and cloves in a small piece of cheesecloth
  • and add to pot. Cover with water and bring to a boil.
  • Skim off any scum that rises to the surface.
  • Reduce heat to low and gently simmer for 1¼ hours, or until chicken
  • is tender.
  • While the chicken cooks, chop remaining 2 carrots into ½-inch dice.
  • Discard stems of chard and cut leaves crosswise into 3-inch strips.
  • Set aside.
  • Strain contents of pot; reserving stock (pour back into empty pot).
  • Discard herb-filled cheesecloth. Puree vegetables in a blender and
  • return to stock.
  • When cool enough to handle, shred chicken and set aside.
  • Bring stock and vegetable puree to a gentle boil.
  • Add reserved chopped carrots and cook for 5 minutes.
  • Stir in chard and cook for 5 more minutes.
  • Add pastina and zucchini and cook until tender, about 8 mintues.
  • Stir in reserved chicken. Adjust seasonings if necessary.
  • Serve garnished with Parmesan cheese.

Reviews & Comments 4

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this Blue.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love chicken soup and love the Flavors in this thanks high5
    Was this review helpful? Yes Flag
    " It was excellent "
    marky90 ate it and said...
    Wonderful, I love swiss chard-great addition for a fabulous soup! xo
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    cant beat a great chicken soup i like the pasta in the soups anytime lol

    Was this review helpful? Yes Flag

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