Country Italian Chicken Soup.....
Hi guys, hope you're all enjoying 2011 so far! For those of you who are working on "getting healthy", and for those who aren't, this one's for you! This hearty recipe is one of my go-to"s on cold, rainy Seattle days. It's good, healthy and it's super easy! This has become a family favorite(my dad especially loves it).
Over the years, & many batches later, I've tweaked this soup little by little. I've added a few more veggies and sometimes more broth, depending on what friend or neighbor drops by unexpectedly!
2 teaspoons olive oil
3/4 lb. Skinned boned chicken breast...
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| joking! These girls hook us up with fresh eggs |
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| this is more like it! |
2 teaspoons minced garlic, about 4 cloves
1(16 oz. can of Italian style stewed tomatoes, undrained
1/2 teaspoon dried crushed red peppers(optional)
1, 32 oz. box of chicken broth, more if you like
A hand full of corn and a hand full of peas
2 cups tightly packed, torn fresh spinach leaves
Top with fresh grated Parmesan
1. Cook pasta according to directions on package, set aside
2. Add 2 tsp. of olive oil & garlic to a large pot and brown cubed chicken, till done
3. Add Stewed tomatoes
4. Add dried crushed red peppers
5. Add broth
6. Add a handful, each, of peas and corn
7. Add pasta and cook for 5 min on low
8. Add spinach and cook until spinach wilts
9. Top with fresh grated Parmesan cheese
2. Add 2 tsp. of olive oil & garlic to a large pot and brown cubed chicken, till done
3. Add Stewed tomatoes
4. Add dried crushed red peppers
5. Add broth
6. Add a handful, each, of peas and corn
7. Add pasta and cook for 5 min on low
8. Add spinach and cook until spinach wilts
9. Top with fresh grated Parmesan cheese
I usually serve it with a yummy, crusty whole wheat bread.
Enjoy,
Megan
PS. Thank you to my gorgeous hand model & aspiring chief, Katie....
You rock!
