Chicken Soups Recipe
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Category: |
Category: |
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Italian Wedding Soup |
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Ingredients: |
Ingredients: Basic chicken soup recipe, previous page
˝ of meatball recipe, p.134
1 lb. escarole (spinach is a good substitute)
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Directions: |
Directions:1. Make ˝ recipe of meatballs. Place in bowl and refrigerate until ready to form meatballs.
2. Wash escarole thoroughly. Place escarole in pan, cover with water
and cook over medium heat. Drain well.
3. Follow directions for basic chicken soup recipe on previous page steps 1 through 11.
4. Place pan back on stove and heat. Shape small meatballs and drop into broth.
5. Let meatballs cook. Chop drained escarole into small pieces and add to soup.
6. Continue with steps 12 and 13 of basic chicken soup. |
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Quick Chicken Soup |
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Ingredients: |
Ingredients: 2 cups shredded or cut up rotisserie chicken
olive oil to cover bottom of pan
1 onion, chopped
2 carrots, peeled and sliced
1 garlic clove, chopped
˝ tsp. black pepper
˝ tsp. salt
1 thyme sprig (optional)
3 cups low sodium chicken broth
1 (15 oz.) can no salt diced tomatoes, undrained
1 cup fresh beans,*
˝ cup uncooked orzo or tiny star pastina
Pecorino Romano cheese, grated
*spinach or zucchini can be swapped
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Directions: |
Directions:1. Spray bottom of a large pot with cooking spray and coat with olive oil.
2. Add onion and next 5 ingredients. Sauté 4 minutes.
3. Add broth and tomatoes. Bring to a boil.
4. Add pasta** and green beans. Cook 5 minutes.
5. Stir in chicken. Discard thyme.
6. Sprinkle grated cheese when serving.
**If prefer, cook pasta separately.
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Personal
Notes: |
Personal
Notes: The Italian Wedding Soup starts with the basic Chicken Soup recipe with the addition of meatballs and greens. This soup is used for special occasions. It is often found on a wedding menu. The Quick Chicken Soup recipe is easy because the chicken is already cooked. Rotisserie chickens are available in all supermarkets today. Chicken soup is considered a comfort food and is the best prescription for the common cold.
Soup can easily be frozen by carefully ladling it into a Ziploc freezer bag, sealing it tightly, then placing it on a baking sheet. Place the baking sheet in the freezer. When the soup is frozen, remove the baking sheet from the freezer. By using this method the soup does not use much freezer space.
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