Nonnas Italian Style Chicken Noodle Soup Food

BRODO- HOMEMADE CHICKEN BROTH

Brodo- Homemade Chicken Broth image

Provided by Angela DeSalvo

Number Of Ingredients 9

Ingredients

Soup chicken pieces (3-3.5 pounds total)
4.5-5 litres cold water to make the broth (you will need extra if doing the chicken pre-boil step)
2 roma tomates (cut in half)
2 large carrots (cut in half)
2 celery stalks (cut in half)
1 medium onion (cut in half)
1 medium new potato (peeled but left whole)
1/2 tsp (2.5ml) whole black peppercorns
salt to taste

Steps:

Rinse the chicken well with cold water and trim off any excess fat.
Place in a stock pot and add enough water to completely cover the chicken. Place on the stove and heat until the water begins to boil then immediately remove the pot from the stove. Lift out the chicken and discard the water. Rinse off the chicken.
Into a clean stock pot, place the pre-boiled and rinsed chicken pieces along with all of the other ingredients except the salt.
Cover with 4.5-5 litres of cold water. Place over medium-high heat and allow everything to come to a boil. As soon as it begins to boil, reduce the heat enough to allow the soup to simmer gently. Partially cover the pot and allow to simmer for 2.5-3 hours. Test for seasoning and add salt to your liking.
The chicken should be very tender and easily falls off the bone.
Remove the chicken and vegetables from the pot then strain the broth through a fine sieve or cheesecloth-lined colander.
Follow proper cooling methods for safe food handling (see resource link in post).

ITALIAN-STYLE CHICKEN NOODLE SOUP

Italian-Style Chicken Noodle Soup image

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

Ingredients

1 tablespoon olive oil
1 large carrot, peeled and sliced
½ fennel bulb, cut in half and thinly sliced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Chicken Broth
1 cup shredded cooked chicken
2 ounces ditalini (small tube-shaped) pasta, cooked and drained
1 teaspoon basil pesto
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

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

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