Easy Italian Chicken Soup Food

CROCK POT ITALIAN CHICKEN SOUP RECIPE

Steps:

• Place all the ingredients except for the pasta and the parmesan cheese in a 6 quart crock pot.
• Cook on low for 8-10 hours or on high for 4-5 hours.
• Remove the chicken, shred and return it back to the crock pot.
• Stir in the uncooked pasta. Cover and cook on high for 20-30 minutes until the pasta is cooked through.
• Stir to combine. Serve topped with the shredded parmesan cheese and enjoy!

ITALIAN CHICKEN SOUP

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.

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Steps:

• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

HOMEMADE AUTHENTIC ITALIAN CHICKEN SOUP

Steps:

• Wash the chicken, remove and wash the giblets and neck, if included, and place everything in a large pot (I used an 8qt pot). Fill about 3/4 full of water, add two teaspoons of salt, place over medium high heat, and bring to a boil.
• When scum starts to appear, remove it with a spoon, and discard. Lower the temperature, so that the soup is simmering gently.
• Let the soup simmer for an hour to an hour and a half, then remove from heat. Using a flat metal strainer, lift the chicken out of the pot and place on a plate. Remove the giblets and neck, if they are also in the soup. Strain the broth into another pot, taste for salt, adding more to taste (I can guarantee that it will need more salt at this point) then place half of the broth into a container to freeze for another time. Use the chicken to make chicken pot pie (recipe coming soon), chicken salad, or any way you like. You may also add some pieces of chicken to the soup.
• About 10 minutes before you want to serve the soup, cook the pastina in a separate pot until al dente (you can cook the pasta directly in the broth, but it will make the soup cloudy; if you don't mind it not being clear, and you don't want to wash another pot, just cook the pastina right in the broth.)
• When the pastina is ready, drain the water and add it to the simmering broth. Add the stracciatella, if using.
• Taste for salt again, and add some black pepper if desired, and serve.

ITALIAN CHICKEN SOUP

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

Steps:

• Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
• Add carrots and cook for 5 minutes.
• Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
• Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
• Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN NOODLE SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
• Top each serving with cheese.

ITALIAN CHICKEN SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Serve, passing cheese separately.

EASY ITALIAN CHICKEN SOUP

Steps:

• Heat broth and water to boiling. Add pasta as soon as boiling begins. (If using bouillon cubes don't add water until dissolved).
• Meanwhile, heat olive oil in skillet and add chicken breasts, cook until browned.
• Add can of tomatoes to chicken and simmer for 5 minutes.
• Lower pasta and broth temp to Medium.
• Add canned ingredients, Italian Seasoning and chicken to broth.
• Simmer on medium for about 15-20 minutes or until pasta is the way you like it.

HOMEMADE ITALIAN CHICKEN SOUP

Steps:

• In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.