De De'S Chicken Soup

• 4 whole chicken breasts
• 1 bunch celery (use top 2/3, leaves and all)
• 2 (15 oz.) cans Hunt's tomato sauce
• 1 bunch fresh carrots, peeled
• 2 medium-sized onions
• 2 (12 oz.) boxes egg pastina (Ronzoni #155)
• 2 level Tbsp. salt
• 6 qt. water (in 3-gal. pot)

1. Rinse chicken thoroughly with cold water and place in pot with 6 quarts water and salt.
2. Bring to a boil, uncovered.
3. Prepare vegetables:
4. Peel onions and carrots.
5. Wash and cut celery.
6. After 1 hour, skim top foam off chicken stock and discard.
7. Add onions and celery.
8. Cover.
9. Continue to simmer for 3 hours.
10. Stir gently about once every hour (keep covered).
11. Add tomato sauce.
12. One hour later, add carrots.
13. Simmer carrots for one more hour or until tender (uncovered).

chicken breasts, celery, tomato sauce, fresh carrots, onions, egg pastina, level, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915962 (may not work)