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Italian Chicken Soup Recipe

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This recipe for Italian Chicken Soup is from The Gretna Farmers Market Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp oil
2 whole chicken breasts, skinned, boned, cut into 1-inch pieces
½ cup chopped onion
¼ cup chopped celery
2 garlic cloves, minced
1 tsp dried basil leaves
¼ tsp black pepper
1 cup water
1 (10¾ oz) can condensed chicken broth
1 (14½ oz) can sliced stewed tomatoes, undrained
1 cup frozen corn
1 oz (⅓ cup) uncooked vermicelli broken into two-inch lengths
2 tbsp grated parmesan cheese
Directions:
Directions:
Heat oil in saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes until thoroughly heated and vermicelli is tender. Garnish each serving with parmesan cheese.
Number Of Servings:
Number Of Servings:
4 (1 1/2 cups)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great on a cold day with French bread or grilled cheese sandwiches.

 

 

 

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