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Classic Italian Chicken Soup Recipe

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This recipe for Classic Italian Chicken Soup, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gena Rumble
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts with the bone, about 3 lbs. total ;
12 c. low-sodium chicken broth ;
2 c. canned crushed Italian tomatoes ;
1 large onion, diced ;
3 carrots, peeled and thinly sliced ;
3 celery ribs, finely chopped ;
1 red bell pepper, seeded and diced ;
8 ounces orzo or other small, shaped pasta ;
4 c. chopped fresh spinach, escarole or kale ;
1/4 c. chopped fresh parsley ;
1/4 cup chopped fresh oregano ;
salt to taste ;
freshly ground black pepper.

Directions:
Directions:
1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until chicken is thoroughly cooked, about 15 minutes. Remove chicken and transfer to a plate to cool.
2. Skim fat from the broth and bring it back to a boil. Add tomatoes, onion, carrots, celery and red pepper. Simmer until vegetables are soft, about 5 minutes.
3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente.
4. Meanwhile, discard bones from the chicken and chop the meat into small pieces.
5. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min./Cooking Time: 40 min.
Personal Notes:
Personal Notes:
Warm soup to warm the soul...at night or any time in cooler hours to take a chill off the bones. Soup is good for a late dinner as it digests easier to let one sleep easier.

 

 

 

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