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Classic Italian Chicken Soup
6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced
3 carrots, peeled and thinly sliced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta
4 cups chopped fresh spinach, escarole or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
salt to taste
freshly ground black pepper
1. Remove and discard the skin from the chicken breasts and place the
breasts in a large soup pot. Add the chicken broth, bring it to a boil
and reduce the heat so that the broth just simmers. Simmer until the
chicken is thoroughly cooked, about 15 minutes. Remove the chicken and
transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the
tomatoes, onion, carrots, celery and red pepper. Simmer until the
vegetables are soft, about 5 minutes.
3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until
the pasta is al dente.
4. Meanwhile, discard the bones from the chicken and chop the meat into
small pieces.
5. Add the chicken, spinach, parsley and oregano to the soup pot and
simmer for another minute or two. Season to taste with salt and pepper.
Serve in warm soup bowls with a thick slice of Italian bread.
Serving Size: 1 large bowl
Number of Servings: 8
Per ServingCalories284 Carbohydrate33 gFat4 gFiber4 gProtein29
gSaturated Fat2 gSodium385 mg
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Margaret Ball
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