Friday, November 25, 2011

Sicilian Chicken Soup - 2 ways

Stove top and Crock Pot Methods
This is my copy cat version of Carrabba's  chicken soup

1 rotisserie chicken, shredded (or 2-3 C cooked and shredded chicken or turkey)
1 Tblsp olive oil
1 14oz can petite diced tomatoes (Red Gold!)
2 4oz cans chopped green chilies
8 C chicken broth or stock (64 ozs, 2 32 oz cartons)
3 med potatoes peeled and diced (try Yukon Gold)
4 med carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 -3 cloves garlic, minced
1/2 c chopped parsley optional
salt and pepper to taste, try white pepper
small pasta like Ditalini, uncooked

Heat oil over medium heat in stock or soup pot
add onions and saute until clear
add garlic and saute another minute
(I like to add carrots and celery here and sauté for a couple minutes)
pour in 4 cups chicken broth or stock (32 oz)
add carrots, celery (if you haven't already) and potatoes
on high heat bring soup to a boil
reduce heat to medium and continue cooking until vegetables are very tender about 45 minutes
add tomatoes
remove from heat and slightly mash vegetables into broth
soup should stay a little chunky
add chilies, parsley and remaining broth
add seasonings
bring to a boil, then reduce heat to medium
add chicken or turkey and cook 15-20 more minutes
if adding pasta, add last 8-10 minutes before serving

Crock Pot:
place all ingredients in 6-7 qt crock pot, except pasta
cover and cook on low 8 hours
remove lid and slightly mash vegetables into soup
add pasta and cook additional 20 minutes or until pasta reaches desired tenderness

Until Next Time.....

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