Homemade Authentic Italian Chicken Soup Food

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.

BRODO DI POLLO ~ ITALIAN CHICKEN SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, carrots, celery, and passata. Place the chicken drumsticks or legs in the saucepan, add the water, cover with a lid, and bring to a boil.
• Remove the lid, add the half stock cube, if using, and season with Sea salt. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, until the broth reduces slightly, concentrating its flavor.
• Meanwhile, bring a saucepan of salted water to the boil and cook the pasta until al dente or according to package instructions. Drain and set aside.
• Strain the broth into a large, clean bowl and reserve the chicken and vegetables for another meal (such as adding them to some rewarmed leftover broth the next day when you're feeling stronger and able to tolerate solid foods).
• Divide the pasta among 4 shallow bowls and ladle the hot chicken broth over it. Sprinkle with the Parmesan and serve. [Editor's Note: As one of our recipe testers said to us, "You may not think such a small amount of Parmesan would matter. It does."]

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.

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.

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.

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.

TRADITIONAL ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.

CLASSIC HOMEMADE CHICKEN SOUP

Steps:

• Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
• Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
• Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
• You can tie your dill and parsley together if you like.
• Put all the veggies and herbs into the pot.
• Add extra water if needed.
• Bring to a boil, and then let simmer.
• Simmer for 2-4 hours*.
• *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
• If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
• ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
• Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
• Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
• Make egg noodles, rice, or dumplings to accompany.
• Eat and enjoy.