Friday, February 5, 2010
Wonderful Italian-Style Chicken Soup
This recipe calls for one or two chicken breasts. You can use leftovers, or cook the chicken ahead for a quick-fix meal.
2-3 bone-in chicken breasts, cooked
1 can cannelloni beans, drained
2 cans diced tomatoes, with juice
1 can Italian style green beans
½ package of frozen chopped spinach
½ box of pasta (shells or rotini), cooked
1 medium onion
1 clove garlic
1 Tbl. Olive oil
1 Quart chicken broth, low-fat
Morton’s Natures Seasoning to taste (or salt and pepper)
Pinch of Oregano
1-2 Cups Romano cheese
Sauté chopped onion and minced garlic in olive oil in bottom of large soup pot. Add uncooked chicken breast and a quart of low-fat chicken broth. (if chicken is pre-cooked, just remove skin and fat, cube it and add when soup is all assembled). Cover and cook chicken over medium heat until done, then remove and cool. Remove any skin and fat, de-bone and cube. Skim fat from chicken stock after it cools.
Heat chicken stock, add all canned ingredients and pasta (you can cook the pasta separately if desired) bring to a boil and add chicken. Reduce heat to medium and cook until pasta is done, about 15 minutes. Cook until soup is a bit thickened if desired. Remove from heat and add ½ Cup grated Romano Cheese.
Serve and enjoy.
Image: Michal Marcol / FreeDigitalPhotos.net