Saturday, November 6, 2010

Italian Chicken Soup

The original recipe for this elegant soup called for the cook to make her own broth. I did that - once. After that I decided to make the recipe considerably easier on myself, and started using vegetable broth instead. The chicken in this recipe is a good candidate for the slow-cooked Just Chicken, but I have used rotisserie with good success, too. It reheats and freezes quite well.

Italian Chicken Soup

1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional

Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.

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