Soup > Chicken Soups > Italian Chicken Soups

Chicken Soup alla Modenese Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 bay leaf
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 tablespoon of tomato paste
- 8 cups of chicken broth
- 1 cup of small pasta
- Salt and pepper to taste
- Parmesan cheese for serving

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides. Remove from the pot and set aside.
3. Add the onions, carrots, celery, and garlic to the pot and cook until softened.
4. Add the bay leaf, rosemary, thyme, and tomato paste to the pot and stir to combine.
5. Return the chicken pieces to the pot and add the chicken broth.
6. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked through.
7. Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the meat to the pot.
8. Add the pasta to the pot and let it cook until al dente.
9. Season the soup with salt and pepper to taste.
10. Serve hot with grated Parmesan cheese on top.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the chicken, then simmer over low heat.
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g

Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of a whole chicken.
- Any small pasta shape can be used, such as orzo or ditalini.

Variations:
- Add some chopped kale or spinach to the soup for extra nutrition.
- Use beef broth instead of chicken broth for a heartier soup.
- Add some diced potatoes for a more filling soup.

Tips and tricks:
- To make the soup even more flavorful, roast the chicken pieces in the oven before adding them to the pot.
- If you don't have fresh herbs, you can use dried herbs instead.
- To make the soup more filling, add some cooked white beans or chickpeas.

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.

Garnishes:
Grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.

Pairings:
Crusty bread, a simple salad, or a glass of white wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.

Food safety advice:
Make sure the chicken is cooked through before serving.

Food history:
Chicken soup has been a popular dish for centuries, with variations found in many cultures around the world. In Italy, chicken soup is often made with vegetables and pasta, as in this recipe.

Flavor profiles:
Savory, comforting, and hearty.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Italian

Taste: Savory, Herbal, Tangy, Rich, Comforting