Italian Tomato Chicken Noodle Soup Food

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.

ITALIAN TOMATO SOUP A LA MAMA

Steps:

• Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
• Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
• Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
• Garnish with sour cream and parsley. Serve immediately.

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

TOMATO NOODLE SOUP

Steps:

• Cook noodles in water according to package directions.
• DO NOT DRAIN.
• Add soup and simmer 5 minutes, stirring ossasionally.

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 (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.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

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.