Feels Like Home

I subscribe to, and have been published in the magazine Angels on Earth. They usually put one recipe in each issue. One of those quarterly recipes called my name, because not only was it chicken soup, which I love, but it was shared by an Italian family. Its ingredients reminded me of something my own Italian family might make.

I’ve made this countless times since, and every time, it smells and feels like home. Below is my modified version of the recipe.

Capizzi Chicken Soup

8 chicken legs, or 5 thighs with skin (I usually use the thighs)
2 cups celery, chopped
2 cups carrots, chopped
3 chicken bouillon cubes
1 cup tomato sauce (I use the 8oz hunts can or 1 cup of my homemade sauce if I have some on hand.)
1 cup chicken broth
garlic, chopped or minced to taste 
ground pepper to taste
Salt – only if needed. (I add a little.)
oregano to taste
1 pound orzo noodles (or however much you like to use)
Grated parmesan or Romano cheese to taste
8 to 10 cups of water (whichever amount covers the chicken the best)

Heat water in large pot with the chicken. Bring to a boil.
Once boiling, lower heat and boil 30 minutes.
Skim chicken fat.
Add carrots, celery, bouillon cubes, minced garlic, tomato sauce, broth and seasonings.
Simmer 30 minutes.
Remove chicken and shred off bone.
Return meat to pot.

Cook the orzo in another pot.
Drain.
Scoop orzo into a bowl and ladle soup over it.
Sprinkle with cheese.

Advertisement