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Italian Chicken Soup

Chef.at.Home's picture
Try this version of amazingly delicious Italian Chicken Soup. An effortlessly prepared appetizer recipe; the Italian Chicken Soup is a dish that you would surely love to talk about with us!
Ingredients
  Chicken breast halves 4
  Onion 1 Large, halved
  Carrot 1 Large, quartered
  Celery rib and leaves 3 , chopped
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 2 Cup (32 tbs)
  Chicken bouillon cubes 2
  Bay leaves 2
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Green onions 8 , thinly sliced
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Pepper 1⁄2 Teaspoon
  Canned kidney beans 31 Ounce, drained, rinsed (2 Cans, 15 1/2 Ounce Each)
  Grated romano cheese 1⁄4 Cup (4 tbs)
Directions

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

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken

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