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Post by judymento on Dec 18, 2016 1:01:30 GMT
I made MAMA MANDOLA’S SICILIAN CHICKEN SOUP -- used shell pasta instead of ditalini. Since I used skinless boneless chicken breasts, instead of a whole chicken, I only cooked it 1 1/2 hours before I started boiling the water for the pasta. I just shredded the chicken breasts using 2 forks, they almost fell apart. wwmessageboard.freeforums.net/thread/179/cooking-dec-15-2016 |
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Post by btygarl on Dec 18, 2016 2:06:11 GMT
Judy sounds good.
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Post by pamthomas46 on Dec 18, 2016 6:15:38 GMT
Thanks for the review Judy.
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Post by cathygeha on Dec 18, 2016 6:57:17 GMT
Yum! Judy - are you doing Simply Filling or counting points?
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Post by judymento on Dec 18, 2016 13:28:10 GMT
Hi, Cathy. I'm doing Simply Filling.
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Post by judymento on Dec 18, 2016 13:34:36 GMT
Forgot to say this before: The recipe didn't say to do this, but I chopped the green peppers in a food processor, really fine. Then I cooked them in the pot that had been sprayed with olive oil-flavored nonstick cooking spray (in the hopes that my bell pepper hating son will be able to eat this). Then, I added the onion, garlic, celery, & carrots to the pot & cooked them, too, before adding the potatoes & can of diced tomatoes.
I took the picture after I had already taken out 2 bowls of soup. It makes a lot. I will probably freeze some of it, if we don't eat it all soon.
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Post by cindybdb on Dec 18, 2016 14:58:12 GMT
Looks wonderful!
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