This is MY Grandma DiSalvo's chicken soup recipe she had me write down years and years ago!!! Although she has passed her memory and love lives on in her recipes! Every time I make something she used to, I can feel her giving me a hug and calling me sweetheart.
OK - she actually had three recipes, one was the Italian Wedding soup, or chicken with the meatballs as we called it, also a good old fashioned chicken soup recipe that took hours and a quick version she used to make later in her life. This is the quick version - works like a charm every time I don't feel well.
In a medium size sauce pan pour about two turns of olive oil and put on medium heat. Add chicken parts of your choice - she used bone in and skin on breasts & thighs - you can adjust, be sure to season with S & P. Brown the meat on all sides, pretty much cooking through, remove from pot and put in a bowl. Add 1 small chopped onion, as much garlic chopped as you like, 2 or 3 chopped carrots, 1 or 2 stalks of chopped celery, 1 chopped parsnip, 1 small chopped purple turnip and 1 diced russet potato. LOTS OF RED PEPPER FLAKE or to taste. S & P, 4 to 6 cups of water (AND don't tell anyone in my family, she cheated just a little and used a small can of low sodium chicken stock too) - LET BOIL - add chicken back with all the juices from the bowl and cook for about 30 minutes. Remove chicken again, take off skin and bones, cut up as desired. Return to pot with - VERY IMPORTANT fresh Italian flat leaf parsley, cover for 5 or 10 minutes.
I boil either orzo or I actually use thin spaghetti and break up in another pot of boiling water - NEVER cook the pasta with the soup - YUK MUSHY PASTA.
Enjoy - I usually put a drizzle of olive oil over it with cheese and black pepper.
xo I love you grandma.