De De'S Chicken Soup - cooking recipe

Ingredients

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)

Preparation

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