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Mama’s Chicken Soup

Great Italian Chicken Soup for Every Great Family Home

Article by John Agnello

Photography by John Agnello

Originally published in Wayne Lifestyle

Thank you, Mom and Dad, for putting this into my heart - and my sister Carla’s as well.


  • 1 pound chicken breast
  • 3 liters chicken stock
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 8 ounces mushrooms, sliced 
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 large tomatoes, roughly chopped
  • 2 tablespoons olive oil or Ghee (clarified butter)
  • Sea salt and pepper
  • Fresh parsley, chopped 


  1. In a large Dutch oven or stockpot, heat olive oil or clarified butter over medium heat. Season chicken with salt and pepper. Add and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  2. Sauté the onion and garlic until softened and translucent, about 5 minutes.
  3. Add the chicken stock, carrots, celery, and mushrooms. Cook on high heat for 20 minutes, stirring occasionally, reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
  4. Add the chicken, potatoes, and tomatoes. Stir to combine and heat through for 5 minutes.
  5. Sprinkle with parsley for a pop of color and freshness.

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