From Scratch Italian Style Chicken Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, from scratch italian style chicken soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Get inspired by our latest recipes. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside.

From Scratch Italian Style Chicken Soup is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. From Scratch Italian Style Chicken Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook from scratch italian style chicken soup using 18 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make From Scratch Italian Style Chicken Soup:
  1. Take 3 lb roasted chicken
  2. Take 2 tbsp salt for boiling the roasted chicken
  3. Take 3 tbsp olive oil, extra virgin
  4. Prepare 2 small onions, chopped
  5. Prepare 1 tsp salt for reducing the veggies
  6. Take 2 large celery sticks, coarsely chopped
  7. Prepare 3 large carrots, coined
  8. Make ready 1 1⁄2 tbsp granulated garlic
  9. Make ready 1 tbsp onion powder
  10. Get 1⁄2 tsp Italian red pepper flakes
  11. Get 3⁄4 tsp rosemary, ground
  12. Prepare 1 tbsp bay leaf, ground
  13. Take 1 tbsp ground black pepper
  14. Take 6 large potatoes, diced (optional)
  15. Get 1 lb large cannelini beans, precooked
  16. Prepare 1 handful basil, chopped
  17. Make ready 1 cup orzo macaroni
  18. Prepare 1 lb escarole or rabe, chopped coarsely

Using a flat metal strainer, lift the chicken out of the pot and place on a plate. Remove the giblets and neck, if they are also in the soup. Instructions To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil.

Instructions to make From Scratch Italian Style Chicken Soup:
  1. First, roast the chicken if you have not yet, and remember to remove the giblets first. Giblets can either make a rich gravy in a pan or a nasty surprise in the center of a cooked chicken. Don't let the latter happen to you. 350F, about 2hrs or so, and 165°F minimum internal temperature is required. Roasting first will reduce the amount of grease in your soup.
  2. If you just cooked it, when the chicken is cool, break it down. If you are using chicken from last night's dinner, break that carcass down. Separate bones and skin from meat, into two piles.
  3. Set aside the meat, and throw the carcass, skin, etc., into an 8 qt pot of water with 2 tablespoons salt. Bring the pot to boiling, and boil for about 10 or 15 minutes.
  4. In the meanwhile, in another 8 qt pot, pour in the oil, and the onions, and the salt, and simmer on low for about 2 minutes.
  5. Add the celery and carrots to the onions and simmer for another 3 minutes.
  6. Add the seasonings, and let that all marry for another 5 minutes or so, stirring occasionally.
  7. Now, add the cooked cannelini, and, if you choose, add the potatoes.
  8. Your boiled carcass should be pretty well broken down by the hot water and salt now. Separate the broth from the carcass. Set aside the carcass for the next step, and dump the plain chicken broth into the veggie pot.
  9. Break down the carcass one last time, tossing whatever meat you can now get into the pot. Toss the bones to the dogs/trash/Tasmanian devil/whatever.
  10. Crank up the heat to about medium high, and boil the soup until the potatoes are tender.
  11. Add in your basil, orzo, and greens. So, if you are Italian, you might be used to bitter olives, dandelion, etc. In such a case, you can add the pound of rabe now. It's bitter, and it will add a slightly bitter dimension to the broth. If you aren't into that, then use escarole, which is not nearly so bitter.
  12. Cook the orzo until tender, and then remove from heat, salt and pepper to taste, and serve. Note, this recipe is pretty low sodium as is, and if you are looking for that canned soup or premade broth flavor, you'll probably need to add a tablespoon or three more of salt to the broth. It really makes you think about your salt intake, doesn't it? Enjoy!
  13. (What, no tomato? Nope. I do my chicken and tomato soup differently, but that is for a different day.)

Instructions To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Put on low to simmer for at least an hour and a half. Take chicken out cool and pull off the bone into pieces put back into the pot. This restorative, cold-busting, hearty chicken soup recipe using a whole chicken, homemade broth, fresh chunky vegetables, & herbs is a soup reminiscent of how grandmothers have made it for millennia.

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