Chicken Soup Serafina

1 pkg. (5 or 6) of Chicken Legs or Thighs

⅓ can of Cannellini Beans                 1 large Carrot

½ stalk of Celery                 Extra Wide Egg Noodles

1 can of Rotel Tomatoes / Original                 ½ Yellow or Red Bell Pepper

½ Medium Onion                 Mushrooms

Salt and Pepper                 Italian Seasoning or Bay Leaf

Red Wine                 2 pkg. Jiffy Cornbread

Bring the chicken to a boil in a large pot, then simmer until very tender and you can remove the bones and skin.  This may take an hour but well worth it.

When the chicken is ready there should be good broth starting to form with some fat on top.  You can add a carton of vegetable or chicken broth if you like - use this broth for soup base.

Leave the soup on low simmer and add carrots and celery chopped into thick slices.

Slice and add the onion and about one-half of a bell pepper, sliced into thin strips.

(All ingredients are added proportionally based on the volume of the soup base.)

Throw in a handful of cannellini beans.  Slice a few mushrooms and add if you like.

Add a bay leaf or a few pinches of Italian Seasoning.  Stir in a can of Rotel tomatoes (this is often all the seasoning you need and gives a nice flavor).

Continue to simmer until the vegetables are tender.  

Pour yourself a glass of wine while you wait!

Stir in a couple of handfuls of noodles a few minutes before serving so they don’t get mushy.

By the way, this disappears quickly with fresh-baked cornbread on the side.

Mangiamo!

yes, she liked to smoke a cigarette now and then…