Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, chicken broth, basil, oregano, salt, and black pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the pasta to the pot and cook until tender, about 10 minutes.
5. Return the chicken to the pot and cook until heated through, about 5 minutes.
6. Stir in the chopped parsley.
7. Serve the soup hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 6g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Ditalini or elbow macaroni can be substituted with any small pasta.
Variations:
- Add chopped spinach or kale to the soup for extra nutrition.
- Use Italian sausage instead of chicken for a heartier soup.
- Add a can of drained and rinsed cannellini beans for extra protein.
Tips and tricks:
- To save time, use pre-cut vegetables.
- Make a double batch and freeze half for an easy meal later.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Serve with a crusty bread for dipping.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Stewed chicken soup is a traditional Italian dish that has been enjoyed for generations.
Flavor profiles:
- Savory, comforting, and hearty.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Herbal, Tomato, Onion, Garlic, Rich, Tomato-Y, Onion-Y, Garlic-Y