Joe's Chicken Soup

I love fall and winter . . . because I LOVE soup. . . and my husband Joe makes the best soup. His recipes feed about 20 or so, apologize for that, but he used to run a deli and when he cooks, he cooks like he is feeding the masses. The great thing about his soups is that they freeze well, so it's up to you - you can either make the recipe below or cut it in half. Honestly though, if you are going through the effort of making homemade soup, you might just want to make a bunch.

Ingredients:

• 2 large split chicken breasts or similar quantity other parts. Should have bones (for flavor) but not neck or spine (too hard to sift out later)
• 2 large tomatoes (can substitute with canned whole tomatoes if not in season - use 4 if canned)
  
• 3 onions peeled
• 6 cloves of garlic, peeled
• 3 tbs. chicken stock
• Black pepper, thyme, oregano, and parsley (to taste)
• 1 lb. frozen spinach
• 4 carrots, sliced
  
• 4-5 stalks celery with leaves
• Orzo or pastina pasta
  

 Fill large pot with water (about 10 - 12 cups), add the chicken, onions and garlic. Add seasoning and cook on medium heat until the chicken falls about - this takes at least 2 hours. Remove any bones as well as the chicken and tomato skin. Skim off the extra fat with a spoon.

Add spinach, sliced carrots and stock. Cook another hour on low. Last 5-10 minutes, throw in about a half a pound of pasta and cook until pasta is done.

Serve hot with a nice crusty bread. YUMMMMMMMMM!!!

Optional: Sprinkle with grated cheese for additional flavor - totally not necessary but GOOD!!