Italian Chicken Soup

I received a similar recipe in an email from a friend, and because I can’t just follow instructions I messed with it, added a bunch of stuff, and it was still delicious. Here’s what I did:

Italian Chicken Soup

-1 lb boneless, skinless chicken breast, chopped
-salt and pepper to taste
-olive oil (extra virgin olive oil is preferred)
-1 large onion, chopped
-5-6 cloves garlic, minced
-1 tsp crushed red pepper
-28 oz canned, diced tomatoes
-32 oz (1 quart) chicken broth
-1 tbsp Italian seasoning
-8 oz mushrooms, sliced
-1 package greens (I used a spinach/arugula blend, but just spinach would work)

-Salt and pepper chicken to your desire
-Heat about 1 tsp olive oil in a large pot
-Add chicken and cook through; Remove chicken and set aside
-Add about 1 tsp to same pot and add onion, garlic, and red pepper; Cook until onion is browned and garlic is fragrant
-Add tomatoes, chicken broth, Italian seasoning; Bbring to simmer and let cook about 10 minutes
-Add chicken back to pot; reduce heat, Cover, and let simmer about 20 minutes
-Add mushrooms and greens to pot; Re-cover and let simmer about 10 more minutes
-Let cool about 10 minutes and serve with your favorite Italian cheese on top.**

(I also made garlic bread and it really added to the meal! I broiled a sliced loaf of bread that was sprayed with EVOO and sprinkled with garlic salt and dried parsley.)

My bowl right before I devoured the whole thing.

* I feel like this would work in the crockpot, but haven’t had the opportunity to try it yet.
** I forgot to buy mozzarella, but I had parmesan on hand and it was delicious with that on top.

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