Donnas Italian Chicken Soup Recipes

Steps:

• In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Steps:

• In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
• Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
• Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
• In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
• Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

Steps:

• In a large stock pot mix chicken broth and water and bring to a boil.
• Reduce heat to med.and add all the spices except for the sugar.
• Next add the raw diced chicken and cook chicken till tender.
• When chicken is tender, remove it from the broth and set aside.
• To the broth add the raw potatoes, carrots, onions and the celery; cook till tender.
• Next add the tomato sauce , paste, Tabasco and the sugar to the soup and let simmer for 10 minutes.
• Meanwhile drain all the canned vegetables and lightly rinse off any extra juices or starch in a colander or strainer. Set drained vegetables aside.
• Next add the Instant barley, all diced tomatoes, the drained beans and mixed vegetables to the soup.
• Continue to cook the soup for a 1/2 hour or so on low to medium heat and then, add the cooked diced chicken back to the pot.
• Cook for another 1/2 hour and serve.
• I serve this delicious soup with crackers, cornbread or muffins, or sometimes we have a grilled cheese sandwich with it. Enjoy.