Tuesday, January 15, 2013

Italian Chicken Soup

Yum

Finally managed to get this done!  We have a new puppy, so he has been taking up a lot of my time!  He's too cute, but I so forgot what having a young puppy around means ... eat, pee, poop, play, sleep and that is his day!  LOL!  Plus work has me very busy and not a lot of time right now for posting any recipes ... but as they say, this too shall pass.  I really wanted to make a "twist" on a traditional chicken soup, so came up with this idea the other day.  I'm sure it's not new, but it's new to me.  I hope you like it as much as we do.

Recipe

Ingredients
Stock
3 quarts homemade chicken stock cooked with Italian seasonings listed below
2-3 tsp garlic salt (can use garlic powder, or minced garlic if desired)
2-3 tsp course-ground black pepper
2-3 tsp Italian seasoning
2-3 tsp dried oregeno
Soup
Prepared chicken stock
1- 28 oz. can diced tomatoes (drained)
1- 14.5 oz. can tomato sauce
1 large onion, diced
3 stalks celery, diced
3-4 cups reserved chicken meat, chopped from stock (or more diced, cooked chicken)

Method
Cook chicken stock with listed seasonings above.  Chill stock, then skim fat from stock.  Add stock, diced onion, diced celery, diced tomatoes (drained) and tomato sauce to a large stock pot; bring to a boil over med-high heat; reduce heat and simmer 30 minutes.  Fill canning jars with equal amounts of cooked, diced chicken, and ladle hot soup over top.  Seal jars and process jars 90 minutes in pressure canner at 10 lbs. pressure.  Serve soup over your choice of cooked pasta or cheese tortelliniAdd garlic toast, Italian bread or crusty bread for a complete meal.



Can it:  quart jars, 10 lbs. pressure for 90 minutes for quart jars




Enjoy,
Mary

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