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Recipe Redux — Italian Style Chicken Soup

Our recipe challenge this month was to look at a food trend for the upcoming year and turn it into a comforting bowl of soup or stew. Well believe it or not, chicken is a trend for 2013. It’s being predicted that chicken will take a more prominent spot on restaurant menus primarily for cost reasons. As the country’s money concerns continue, consumers are looking to be able to enjoy luxuries, such as eating out, while still trying to keep their budget in line.

For me, nothing says comfort like this Chicken Soup, so it was instantly the only choice for this blog recipe challenge. The recipe originally came from my Aunt Debbie. It was a staple meal every year when all of my aunts and cousins would gather at her house in New Jersey for a post-Christmas weekend get together. Over the years, its been tweaked a bit by this family member which brings us to today and this steaming, flavorful version of comfort in a bowl. I hope you enjoy it.

Italian Style Chicken Soup


1 leftover roasted chicken (bones and meat)

3 cups low sodium chicken stock plus water

1 medium onion

1/2 teaspoon kosher salt

1 1/2 teaspoons dried oregano

1/4 teaspoon pepper

1/4 cup grated Romano or Parmesan cheese

15 ounce can tomato sauce

2-3 stalks of celery, finely chopped

Half a medium onion, finely chopped

4-5 carrots, peeled and thinly sliced

Any other leftover vegetables you may have (optional)

1 cup acini de pepe, alphabet noodles, or ditalini, cooked and drained

Place chicken and stock in large pot, add enough water to almost cover chicken.  Bring to a boil and then let simmer for about 30 minutes.  Remove chicken from pot and place in colander.  Discard onion.  Pick meat off of chicken, tear into bite-sized pieces  and place back into broth in pot.  Discard skin and bones.  (If you didn’t have much meat left on your chicken, or if you would like more, you can add as much more cooked, shredded chicken as you’d like.

Add salt, oregano, pepper, cheese, tomato sauce, celery, diced onion, and carrots.  Simmer uncovered 2 to 3 hours.  Just before serving add leftover vegetables and pasta and allow to heat through.

Delicious served with whole grain crackers or soft rolls and a salad.

I hope you enjoy this belly warmer as much as my family has.

 

And check out what my fellow Reduxers have done with this challenge:


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4 Responses to Recipe Redux — Italian Style Chicken Soup

  1. Your minestrone-esque chicken soup looks and sounds beautiful. Especially love your recommendation to throw your leftover veggies in.

  2. You know… I’ve never been a big chicken soup fan, but I think it’s because I don’t like the traditional clear broth version. I love the idea of an Italian style with a tomato base. Yum!

    • admin says:

      I’ve been eating the leftovers for lunch on this single degree days and it’s making me want to make another pot it’s so yummy!

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