• 1 whole chicken (I like Purdue)
  • 1 -32 oz. box chicken stock, 8 C water
  • 3 tsp. salt  1 tsp. pepper  2 bay leaves
  • 1 onion, roughly chopped
  • 6 carrots, peeled, cut round, ends trim
  • 6 celery sticks, cut
  • 1 large potato, peeled, med. diced
  • 1/4 C graded parmesan cheese
  • 1/4 tsp. fresh chopped oregano
  • 1 -14.5 oz. can stewed tomatoes, Italian recipe, rough chop tomatoes
  • juice 1 lemon, zest one lemon
  • Fidelini pasta
  • 1 pack Knorr Sazon

Place whole chicken in extra large pot. Add chicken stock, water, salt, pepper, bay leaves, onion, carrots, celery, and stewed tomatoes with juice. Bring to boil and simmer, for 1 hour, stirring occasionally.  Add Knorr Sazon seasoning, potatoes, parmesan cheese, fresh oregano, lemon and zest, and simmer 1/2 hr. more. Take the chicken out of pot, let cool, pick all meat from bones, rough chop meat, add meat back into soup (discard bones). Crush pasta into smaller pieces, place in another pot of boiling water and cook until al dente, drain. Add about 1/2 cooked pasta to soup. Skim any fat from top. Garnish soup with cheese & squeeze of lemon juice.