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  • Chicken Soup
    Recipe contributed by my wife Judy Perin
    • 2 quarts water
    • 1/4 cup pastina
    • Salt and pepper to taste
    • 6 carrots peeled and sliced
    • 2 stalks of celery chopped
    • 2 onions quartered
    • 6 chicken thighs with skin
    Place water, chicken, onions, carrots, celery, salt, and pepper in a large pot over medium heat. Cook until chicken falls from the bone. Remove chicken and add pastina. Cook for 12 minutes. While pastina is cooking debone and remove skin from the chicken. Before the pastina is done put the chicken back in the pot. Serve with romano cheese.

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