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Bruno’s Chicken Soup

  • Serving
    10 People
  • View
    71

Ingredients

Family Story

Bruno Mauer went to elementary school with my father Robert Clements in Staten Island, New York in the 1920’s. He became our surrogate Dad when our father was too ill to care for me and my 3 sisters and full-time working Mom. He cooked his chicken soup to nourish and warm us up in our old 1899 cold and drafty Port Richmond home. He came to our Little League games, took us to the South Beach Rides, asked us about our school and friends and thoughts, and did everything my father couldn’t. He never told us he loved us but his soup did.

Directions

1 Step

Boil chicken breasts in water until cooked throughout. Drain and cut chicken into 1 - 2 inch pieces. Add to pot along with broth.

2 Step

Wash celery and cut into large slices. Peel onion, garlic & carrot & cut into large slices. Add to pot and bring to boil. Reduce to heavy simmer.

3 Step

Add salt, pepper & bay leaves. Stir and cook til carrots are fork tender about twenty minutes. Check seasoning and add more salt or pepper if needed.

4 Step

Add egg noodles. Cook til al dente about 6 minutes. Serve soup piping hot.

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