Mom’s Sicilian Chicken Soup

This is an adaptation of my Mom’s Sicilian Chicken Soup.  I say adaptation because she passed away before I knew how important it was to learn to make her recipes.  As a result, I have had to learn by trial and error.  I have gotten really close but I can also tell you this, my daughter and son will have all these recipes written down and will at least have an idea of how they are supposed to go together.  Do you same for your son’s and daughter’s otherwise a whole lot of information and heritage will be lost.

Mom’s Sicilian Chicken Soup

4 – 6 c chopped roasted chicken meat

32 oz. chicken stock

32 oz. beef stock

3 carrots, chopped into uniform size pieces

3 celery ribs, chopped into uniform size pieces

1 med. onion, chopped

4 cloves garlic, minced

2 c. green beans

1 can Rotel tomatoes with green chilies

2 t basil

1 t thyme

1/2 t oregano

1 t onion powder

1 t garlic powder

1/2 t black pepper

salt and pepper to taste

grated parmesan cheese, optional

In a large stock pot, lightly sauté the onion, garlic, carrots, and celery in 2 T olive oil until the onion is translucent.  Add the basil, thyme, oregano, onion powder, garlic powder, and black pepper.  Cook just until the aromatics come up then immediately add the chicken and beef stock so you don’t burn the herbs.  Add the chicken, green beans, and tomatoes with green chilies.  Lower the heat to a simmer and cook for 2 hours.  Adjust the seasoning with salt and pepper.

Serve with freshly grated parmesan cheese and a crusty Italian bread with olive oil to dip it in.