Italian Chicken Soup

Send

Italian chicken soup - rich, thick, creamy, awesomely tasty. 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 satisfying that you can’t cook anything for the second one.

For cooking, you need tomato puree or canned tomatoes without peel in your own juice. If your arsenal does not have such preparations, then you have to make puree from fresh tomatoes - it's simple.

Time for preparing: 1 hour 30 minutes
Servings Per Container: 4-5

Ingredients for Italian Chicken Soup

500 g of tomatoes;
1 chicken breast;
140 g of onion;
100 g celery;
160 g carrots;
300 g of potatoes;
2 l of chicken stock;
100 ml of heavy cream;
1 pod of hot pepper;
300 g of stale white bread;
30 g butter;
20 ml of olive oil;
oregano, dried basil, fresh herbs, salt.

The method of cooking Italian chicken soup

Cut the tomatoes into large slices, send to the stewpan, steam for 15-20 minutes, wipe through a sieve. On the grid there will be peel and seeds, and in the pan is a thick tomato puree, without which almost no Italian soup can do.

Peel onions, chop finely. We scrape the carrots, rub on a coarse grater. We remove coarse fibers from celery stalks, cut celery into small cubes

Pour olive oil into a deep roasting pan or pan with a thick bottom, add cream.

Throw celery, carrots and onions into the heated oil.

Fry vegetables for 15 minutes over moderate heat until soft. Knead the hot pepper pod between the palms, shake out the seeds. Cut the pulp of pepper into strips, add to the sautéed vegetables.

We remove the skin from the chicken breast, then make a deep incision 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 chopped chicken to the pan with sauteed vegetables.

Fry the vegetables with chicken on low heat for 10 minutes.

Now add tomato puree to the pan, cook everything together for 20 minutes, mix. You need to evaporate as much moisture as possible to get a rich taste.

Peel the potatoes, cut into medium-sized cubes.

Add chopped potatoes to the pan.

Pour hot chicken stock, season with salt to taste, dried basil and oregano.

Cook the soup on low heat for 40 minutes-1 hour. Soup should not boil, but languish. Therefore, if there is time and opportunity, I advise you to put the pan in the oven (temperature 175 degrees Celsius). 5-10 minutes until ready, pour in the cream of fat, bring to a boil again.