Italian Chicken Penicillin Soup

1 quart chicken broth 

6 c water

Rotisserie chicken pieces, broken up (include backbone)

2 tsp chicken bouillon 

1 onion, chopped

1 lb carrots, chopped

3 celery ribs, chopped

4-6 garlic cloves, diced

½- 1 tsp crushed red pepper flakes

Tumeric (optional. I use about ¼ tsp)

Add broth, water, chicken, veggies, garlic & spices to a large soup pot. Cover, simmer on medium heat 35-45 min until chicken falls apart & veggies are tender.

While this is cooking, start making the French Bread & the soup will be done about the same time. 

Remove chicken & bones. Remove half of the veggies. Blend remaining veggies & chicken broth in the pot with an immersion blender. Dice chicken. Add reserved veggies & diced chicken back into the pot. Add salt & pepper to taste.

Add a splash of cream or butter (2-3 T -This gives the soup a buttery mouth feel) & stir.

 

Orzo pasta, cooked

Parmesan cheese, grated

Fresh parsley, chopped

Add ½ cup of pasta to a bowl & add a ladle of the soup. Top with parmesan & parsley.

Serve with French Bread