Italian chicken soup - rich, thick, creamy, awesome delicious. It is cooked with macaroni or stale white bread, as you like. In addition, in every Italian province and, most likely, in every village, there is a unique recipe for this dish, so there are no strict rules in cooking - fantasize! The soup is so nourishing that you can cook nothing for the second.
For cooking, you will need tomato puree or canned peeled tomatoes in their own juice. If there are no such blanks in your arsenal, you will have to make mashed fresh tomatoes - this is easy.
- Cooking time: 1 hour 30 minutes
- Servings: 4-5
Ingredients for Italian Chicken Soup
- 500 g of tomatoes;
- 1 chicken breast;
- 140 g onion;
- 100 grams of celery;
- 160 g carrots;
- 300 g potatoes;
- 2 liters of chicken broth;
- 100 ml heavy cream;
- 1 pod of bitter pepper;
- 300 g stale white bread;
- 30 g butter;
- 20 ml of olive oil;
- oregano, dried basil, fresh herbs, salt.
Method of cooking Italian chicken soup
Cut the tomatoes into large slices, send them to the stewpot, steam for 15-20 minutes, wipe through a sieve. Peel and seeds will remain on the net, and a thick tomato puree in a saucepan, without which practically no Italian soup can do.
Clean the onions, chop finely. Scrape carrots, rub on a large grater. From celery stalks we remove coarse fibers, cut celery into small cubes
Pour olive oil into a deep brazier or thick-bottomed pot, add butter.
In the heated oil throw celery, carrots and onions.
Fry vegetables on moderate heat for 15 minutes until soft. A pod of hot pepper knead between the palms, shake out the seeds. Cut the flesh of the pulp into strips, add to the browned vegetables.
Remove the skin from the chicken breast, then make a deep cut along the keel bone, remove the fillet from the bone. Bones and skin can be frozen for broth.
Chicken fillet cut into cubes or narrow strips. Add the chopped chicken to the pan with the roasted vegetables.
Fry vegetables with chicken on low heat for 10 minutes.
Now add the tomato puree to the pan, cook everything together for 20 minutes, stir. It is necessary to evaporate as much moisture as possible to get a rich taste.
Peel potatoes, cut into cubes of medium size.
Add sliced potatoes to the pan.
Pour hot chicken broth, season with salt to taste, dried basil and oregano.
Cook the soup on low heat for 40 minutes-1 hour. Soup should not boil, and languish. Therefore, if there is time and opportunity, I advise you to put the pot in the oven (temperature 175 degrees Celsius). 5-10 minutes before the readiness we pour in the heavy cream, bring it to the boil again.
In a dry frying pan or in a hot oven, brown the slices of stale white bread. Break the croutons with your hands, add to the soup.
Before serving, decorate with parsley or green basil, to taste, sprinkle with grated Parmesan. Enjoy your meal.
