Tuesday, January 15, 2013

Italian Chicken Soup

This is my "twist" on a traditional chicken soup. It rich, savory, flavorful and versatile. Serve it by itself with some good crusty bread, or add some cheese tortellini or your choice of cooked pasta for a more robust meal. 

This takes a little planning because I make my own chicken bone broth/stock and add some Italian seasonings when making this soup. Of course you can also make the chicken bone broth ahead of time and freeze it or pressure can it, then pull it out when you want to make this soup.

Alternately, you can totally use store bought chicken broth if you want to and don't have time to make your own. 

Bone Broth/Stock
3 quarts Chicken Bone Broth 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 oregano
Prepared chicken bone broth
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 diced cooked chicken

Cook chicken bone broth with listed seasonings above. Chill stock, then skim fat from stock. Add bone broth, diced onion, diced celery, diced tomatoes (drained), tomato sauce and diced cooked chicken to a large stock pot; bring to a boil over med-high heat; reduce heat and simmer 30 minutes. 

Serve soup as is or over your choice of cooked pasta or cheese tortellini.  Add garlic toast, Italian bread or crusty bread for a complete meal.

Yield: 4-6 servings


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