Italian Chicken Soup
Prep Time: 25 min
Cook Time: 1 hour
Degree of Difficulty: Moderate
Serves 8
Ingredient List
Extra Virgin Olive Oil
1 Small Onion sliced very thin
1 Large Carrot Cut
5 Cloves of Garlic smashed and diced
2 lbs of Chicken Breast Skinless
1 Large Chicken Thigh
Salt
Black Pepper (fresh ground is best)
1/4 Cup of Brandy
4 Whole Cloves smashed and diced
4 Bay Leaves
1/4 Cinnamon Stick
1 Whole Nutmeg
2 Sprigs of Rosemary (or tbsp of dried)
1 Celery Stalk diced
1/2 Cup Fresh Parsley
Prep Time: 25 min
Cook Time: 1 hour
Degree of Difficulty: Moderate
Serves 8
Ingredient List
Extra Virgin Olive Oil
1 Small Onion sliced very thin
1 Large Carrot Cut
5 Cloves of Garlic smashed and diced
2 lbs of Chicken Breast Skinless
1 Large Chicken Thigh
Salt
Black Pepper (fresh ground is best)
1/4 Cup of Brandy
4 Whole Cloves smashed and diced
4 Bay Leaves
1/4 Cinnamon Stick
1 Whole Nutmeg
2 Sprigs of Rosemary (or tbsp of dried)
1 Celery Stalk diced
1/2 Cup Fresh Parsley
Step By Step Prep.
1. Using 3 tablespoons of your olive oil coat the bottom of a large stock pot and set to medium high heat making sure oil is hot before proceeding to the next step.
2. Add the carrots, onions, and garlic and start to saute until vegetables are soft, but you do not want them browned. This can be a tad bit tricky. Constantly stirring the mixture and "tossing" will get the desired effect needed for this.
3. Cut the chicken breasts and leg (do not remove bone or skin) into pieces that fit into the pot and season to taste with salt and pepper. Add the chicken to the pot turning the pieces regularly as they start to brown. (Remember you are not trying to cook the chicken through in this step only gaining that brown outer layer and gaining the flavorful drippings that come from this process.)
4. When the chicken is slightly browned add your brandy and reduce by half. ( Brandy is a widely used ingredient in many many soups and stews, which adds a richness that can't be duplicated. You may leave it out in this recipe if it is not readily available to you or you prefer to cook without.)
5. Combine your bay leaves, cloves, cinnamon, rosemary, and nutmeg and tie together in a cheesecloth.
6. Add enough water to cover the chicken ( this will be your broth, you can add as much water or as little as you like. Keep in mind that if you want a more watery soup, you might want to consider using chicken stock instead of water so that you don't lose any flavor.)
7. Add the tied herbs and celery, bring the soup to a quick boil and then reduce heat until the soup is just barely bubbling, simmering for 45 minutes to an hour.
8. Remove the chicken from soup along with the herbs and celery. Discard the herbs and celery and let your soup cool until you can scoop the fat off the surface, skip this if you don't mind the extra flavor of the fat.
9. When the chicken is cool enough to handle, shred and remove/discard skin and bones, and return to your soup.
10. Reheat when ready to serve.
*Consider sprinkling fresh Parmesan cheese on top of your soup, and serving with fresh garlic bread.
© 2010 dssb
1. Using 3 tablespoons of your olive oil coat the bottom of a large stock pot and set to medium high heat making sure oil is hot before proceeding to the next step.
2. Add the carrots, onions, and garlic and start to saute until vegetables are soft, but you do not want them browned. This can be a tad bit tricky. Constantly stirring the mixture and "tossing" will get the desired effect needed for this.
3. Cut the chicken breasts and leg (do not remove bone or skin) into pieces that fit into the pot and season to taste with salt and pepper. Add the chicken to the pot turning the pieces regularly as they start to brown. (Remember you are not trying to cook the chicken through in this step only gaining that brown outer layer and gaining the flavorful drippings that come from this process.)
4. When the chicken is slightly browned add your brandy and reduce by half. ( Brandy is a widely used ingredient in many many soups and stews, which adds a richness that can't be duplicated. You may leave it out in this recipe if it is not readily available to you or you prefer to cook without.)
5. Combine your bay leaves, cloves, cinnamon, rosemary, and nutmeg and tie together in a cheesecloth.
6. Add enough water to cover the chicken ( this will be your broth, you can add as much water or as little as you like. Keep in mind that if you want a more watery soup, you might want to consider using chicken stock instead of water so that you don't lose any flavor.)
7. Add the tied herbs and celery, bring the soup to a quick boil and then reduce heat until the soup is just barely bubbling, simmering for 45 minutes to an hour.
8. Remove the chicken from soup along with the herbs and celery. Discard the herbs and celery and let your soup cool until you can scoop the fat off the surface, skip this if you don't mind the extra flavor of the fat.
9. When the chicken is cool enough to handle, shred and remove/discard skin and bones, and return to your soup.
10. Reheat when ready to serve.
*Consider sprinkling fresh Parmesan cheese on top of your soup, and serving with fresh garlic bread.
© 2010 dssb
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