Sunday, November 3, 2013
Italian Chicken Soup
The munchkins have a cold.
So naturally, we made soup.
I didn't feel like having regular chicken soup. I just wasn't feeling it, after all chicken soup can be pretty boring.
Luckily I found this gem of a recipe. Like standard chicken soup but with an italian flare - chopped tomatoes, fresh oregano, bell peppers and parmesan cheese. Nothing boring about that.
Also this was the first time the littlest Fong ate bell peppers without without a fuss. He saw them floating around but didn't even question it. Therefore this soup along with being delicious must also be magic. Pure magic.
- olive oil, 1 tablespoon
- 1 whole chicken
- 1 whole medium onion, diced
- 1 pkg chicken broth
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 stalks of celery, diced
- 1 can tomatoes, diced
- 1 1/2 cups cream
- 4 tbsp fresh oregano, minced
- salt and pepper to taste
- grated parmesan
Cook pasta according to directions on the package to "al dente", drain and set aside.
Place 1 whole chicken in to a pot and pour in the entire package of chicken stock, then pour water over the top until the entire chicken is covered. Bring to a boil and then reduce to a simmer. Simmer for about 30 minutes.
After the 30 minutes is up: remove the chicken from the pot, allow to slightly cool and then remove all the meat off of the bone. Discard the bone and return the chicken back to the pot and continue to simmer.
Meanwhile get a pan and sauté the onion, bell peppers and celery for 5 to 10 minutes. Add the sautéd vegetables and the diced canned tomatoes to the simmering pot. Simmer for 20 minutes.
When your 20 minutes are almost up: sauté the oregano with about a tablespoon of olive oil just for a minute. Then add the oregano to the soup along with the cream and cooked pasta. Stir and turn off the heat. Season with salt and pepper. Enjoy.