ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
ITALIAN CHICKEN SOUP
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ITALIAN CHICKEN AND FONTINA SOUP
Creamy, cheesy, Italian-y. Poaching the chicken breasts is easy, but any method of cooking is fine, including using leftovers! Serve hot, sprinkled with extra cheese if desired. So good with garlic bread.
Provided by pc
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks.
- Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined.
- Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs.
- Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 10 g, Cholesterol 117.8 mg, Fat 23.2 g, Fiber 0.6 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 1829.4 mg, Sugar 4.7 g
ITALIAN-STYLE CHICKEN NOODLE SOUP
What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
- Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.8 g, Cholesterol 23.2 mg, Fat 6.6 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 791.5 mg, Sugar 3.2 g
ITALIAN CHICKEN SOUP
A hearty chicken soup recipe that has been passed down from Great Grandma. Hopefully, you will have leftovers because this is one soup that you will enjoy over and over. It is perfect all year round but especially on a cold winter's day.
Provided by Joym624
Categories Chicken
Time 1h15m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, cover chicken with water. Add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. Bring water to boil. Lower temperature to simmer and cook until chicken is tender.
- When tender, remove chicken from pot. Be especially sure that there are no bones left in the bottom of the pot. When cool, remove chicken from bones and cut into small bite-sized pieces. Return chicken pieces to pot and add crushed tomatoes to water. Add salt and pepper to taste. Simmer for 15 minutes to "marry" flavors.
- Add pasta to the bottom of individual bowls and pour soup on top.
- Top with dumplings if desired.
Nutrition Facts : Calories 114.7, Fat 5, SaturatedFat 1.4, Cholesterol 21.4, Sodium 158.8, Carbohydrate 11.7, Fiber 3.2, Sugar 3.1, Protein 7.2
DONNA'S ITALIAN CHICKEN SOUP
Make and share this Donna's Italian Chicken Soup recipe from Food.com.
Provided by Donna Luckadoo
Categories Vegetable
Time 1h50m
Yield 2 cup serving, 15-20 serving(s)
Number Of Ingredients 23
Steps:
- In a large stock pot mix chicken broth and water and bring to a boil.
- Reduce heat to med.and add all the spices except for the sugar.
- Next add the raw diced chicken and cook chicken till tender.
- When chicken is tender, remove it from the broth and set aside.
- To the broth add the raw potatoes, carrots, onions and the celery; cook till tender.
- Next add the tomato sauce , paste, Tabasco and the sugar to the soup and let simmer for 10 minutes.
- Meanwhile drain all the canned vegetables and lightly rinse off any extra juices or starch in a colander or strainer. Set drained vegetables aside.
- Next add the Instant barley, all diced tomatoes, the drained beans and mixed vegetables to the soup.
- Continue to cook the soup for a 1/2 hour or so on low to medium heat and then, add the cooked diced chicken back to the pot.
- Cook for another 1/2 hour and serve.
- I serve this delicious soup with crackers, cornbread or muffins, or sometimes we have a grilled cheese sandwich with it. Enjoy.
Nutrition Facts : Calories 385.5, Fat 4.2, SaturatedFat 1, Cholesterol 14.5, Sodium 1345.7, Carbohydrate 67.5, Fiber 16.4, Sugar 10.6, Protein 22.8
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NONNA'S ITALIAN STYLE CHICKEN NOODLE SOUP - 4 SONS 'R' US
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4.3/5 (47)Total Time 45 minsCategory Dinner, Lunch, SoupCalories 410 per serving
- To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
- While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
- Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
- To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
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