Time 3h15m Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s) Number Of Ingredients 15 Steps:
In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat. “Sweat” onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes – this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning. Add carrots, garlic, some white pepper and some black pepper, and continue to heat under “sweat” conditions while mixing now and then. Add chicken stock, chicken breasts, tomatoes and potatoes – and of course some more white pepper and black pepper. Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?). Remove chicken and let cool and stand to shred. Add chopped parsley and return the shredded chicken to the soup. Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-). Simmer while cooking ditalini (or other stubby pasta). Serve soup over cooked pasta to taste. Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.
Number Of Ingredients 15 Steps:
In a large stockpot:. heat olive oil under fairly low to medium heat. “Sweat” onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes – this is lower than browning, and makes the veggies somewhat translucent. Cover and mixed every few minutes to prevent browning. Add carrots, garlic, some white pepper and some black pepper, and continue to heat under “sweat” conditions while mixing now and then. Add chicken stock, chicken breasts, tomatoes and potatoes – and of course some more white pepper and black pepper. Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?). Remove chicken and let cool and stand to shred. Add chopped parsley and return the shredded chicken to the soup. Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. Simmer while cooking ditalini (or other stubby pasta). Serve soup over cooked pasta to taste. Note: Like many soups, this may be better made the day before and then served when needed. Also can freeze some for ready-made meals.
Number Of Ingredients 17 Steps:
Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften. Add in the: chicken breast (I like to cut mine in half to make shredding easier), garlic, potatoes, can of tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered. After the 45 minutes, pull out the cooked chicken and shred. You can just pull it apart using 2 forks. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta. (Ditalini is typically about 10 minutes) We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping. We love to make this super easy focaccia bread to go with this soup!
Time 2h Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot. Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper. Simmer 2 hours, stirring occasionally. Remove bay leaves. Divide soup in half, leave half in the soup pot and puree the other half in a food processor. Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley. Simmer 30 minutes. While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated. Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).
