Italian Style Rotisserie Chicken Noodle Soup With Green Beans Food

ITALIAN-STYLE ROTISSERIE-CHICKEN NOODLE SOUP WITH GREEN BEANS

Steps:

• In a soup pot, heat oil, two turns of the pan, over medium-high
• Add the onion, celery, peppers and garlic; season with salt and pepper
• Cook, stirring occasionally, until softened, 7-8 minutes
• Stir in the stock, tomatoes and the parmesan rind, if using
• Bring to a boil
• Add the green beans and pasta; cook at a low rolling boil until the noodles are al dente and the beans are crisp-tender, about 5 minutes
• Remove from the heat, add the chicken and stir until warmed through, about 3 minutes
• Discard the Parmesan rind and stir in the basil
• (For a brothier soup, add a couple of cups of water with the chicken stock
• )

NONNA'S ITALIAN STYLE CHICKEN NOODLE SOUP

Steps:

• 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.

ROTISSERIE CHICKEN NOODLE SOUP

Steps:

• Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
• Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)

Steps:

• In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
• Reduce heat and simmer 1 1/2 hours.
• Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
• Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
• Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
• Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

GRANDPA'S GARDEN CHICKEN SOUP

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.