ITALIAN CHICKEN SOUP
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHIARELLO'S CHICKEN AND PASTINA SOUP
This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Yield 10
Number Of Ingredients 13
Steps:
- Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
- Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
- Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 19.9 g, Cholesterol 49.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 1.2 g, Sodium 899.5 mg, Sugar 1.4 g
ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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 TOMATO SOUP WITH CHICKEN AND PASTA
Comforting any time of year. This soup has a delicious flavor that appeals to adults and kids alike. In the summer, I use my garden tomatoes to make the tomato puree for this soup, which really brings out the flavors. The combination of the dried and fresh herbs is the most flavorful, but all dried herbs could be used if fresh herbs are not available. Great for a meal with sandwiches or a cobb salad.
Provided by Sanzibar -
Categories Stocks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
- Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
- Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
- Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
- Refrigerate or freeze any leftovers.
Nutrition Facts : Calories 243.3, Fat 4.8, SaturatedFat 1.3, Cholesterol 29.4, Sodium 805.6, Carbohydrate 29.9, Fiber 3.5, Sugar 6.9, Protein 20.6
SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP
A hearty soup featuring chicken and vegetables simmers in the slow cooker while you're away. Just stir in the pasta when you get home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg
BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)
Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.
Provided by Naz Deravian
Categories dinner, lunch, soups and stews, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
- Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
- Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
- While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.
HOMEMADE ITALIAN CHICKEN SOUP
Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
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