![]() ![]() Katya’s TIP: Love thicker chicken soup? Simply put a tablespoon of flour into a small bowl and stir in 2-3 tablespoons of the soup until you have a smooth mixture. At this point, the soup will almost be done. Step 3: Shred the chicken with two forks, discarding the skin and bones. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Step 2: Remove chicken from the pot and set aside. Reduce heat and simmer partially covered until chicken is tender about 30 minutes. Step 1: In a large soup pot, at least 6-quart, combine the chicken, onions, celery, carrots, bell pepper, potatoes, tomatoes, bay leaves, garlic, stock, and water.Ĭover and bring to a boil. The broth is always perfect with just the perfect amount of body and savory flavor. So you can use them to make the broth and then shred the meat to use in soup. However, when I’m in the rush, bone-in-skin-on chicken thighs are my go-to.Ĭhicken thighs cook quickly and the meat is always tender. I personally love to use an entire chicken for homemade broth when possible. Preferably high quality organic, pasture-raised, or grass-fed chicken. A good substitute would be tubetti or orzo pasta. Pasta – ditalini pasta is typically used in rustic Italian soups.See my detailed note in the recipe about the salt. Salt – it’s very important to season the soup well from the start since everything basically gets added in at the same time.Just make sure it’s low-sodium, otherwise, you’ll have to cut down on salt. Chicken Stock – I love using a combination of store chicken stock plus water to make a quick soup.Aromatics – dry bay leaves and fresh garlic. ![]() If using salted tomatoes cut down on salt. Canned Tomatoes – no salt diced tomatoes are what you want.Veggies – onions, celery, carrots, bell pepper, and potatoes.That way you’ll get the best flavor out of the chicken. I like to buy organic or pasture-raised chicken whenever I can. If you were going to splurge on anything in this recipe, splurge on good quality chicken. Chicken Thighs – you want bone-in-skin-on thighs. ![]() It does not get easier than that! Ingredients Basically, you load up your soup pot with all the ingredients and let your stovetop do all the work. The best part is that it’s a dump and go type of recipe. Made with chunky veggies, shredded chicken, and plenty of delicious homemade broth. It’s inspired by Carrabba’s Mama Mandola’s Chicken Soup Recipe. This Italian chicken soup recipe is somewhat in between. All three of my kids absolutely love soup so that gives me even more motivation to make it. In the warmer months, I stick to lighter soups. In the colder months, I like to make thicker type of soups, stews, and chili. Now I make soup for my own kids pretty much year round. I grew up eating soups and borscht as a kid. There is no doubt that we are a HUGE soup loving family. ![]()
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