Pioneer Woman is one of my favorite bloggers. Michelle F loves her too, and we were feeling soupy, so we made this Italian chicken soup (recipe here)--minus the heavy cream, with less celery, minus the parmesan, and with a rotisserie chicken rather than a raw fry chicken. Very good. I'd make this again easily, and I love how versatile it is. You could add or subtract pretty much whatever you want (one of the great things about soup). I even made another soup with the leftover chicken parts (bones, skin, etc.) with water. So easy!
RECIPE (original here):
(2) Remove rotisserie chicken from pot and shred meat. Discard bones & set meat aside.
(3) Dice canned tomatoes & return them to their juice & set aside.
(4) Heat small skillet over medium high heat. Add olive oil & oregano & turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
(5) Either pour chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, & jalapenos in 1 tablespoon olive oil over medium heat until tender & golden brown (~10 min).
(6) Add chicken broth, shredded chicken, & tomatoes with their juice
(7) Bring to a boil, then reduce to a simmer
(8) Add cooked pasta & all oregano & olive oil from small skillet. Stir to combine & turn off heat.
RECIPE (original here):
- 1 box Ditalini Pasta (very short Macaroni noodles)
- 1 Tablespoon olive oil
- 1 whole cut up fryer chicken (we used a rotisserie chicken)
- 8 cups low sodium chicken broth
- 1 whole medium onion, diced
- 2 whole green bell peppers, diced
- 2 stalks celery, diced (we used just two small strips of celery)
- 2 whole fresh jalapenos, diced
- 1 Tablespoon olive oil
- 1 can (28-ounce) can whole tomatoes
- 2 cups heavy cream
- 1/3 cup extra virgin olive oil
- 4 Tablespoons minced fresh oregano (didn't use fresh)
- Salt & freshly ground pepper, to taste (doesn't have to be fresh pepper)
- Parmesan cheese shavings (we excluded this)
(2) Remove rotisserie chicken from pot and shred meat. Discard bones & set meat aside.
(3) Dice canned tomatoes & return them to their juice & set aside.
(4) Heat small skillet over medium high heat. Add olive oil & oregano & turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
(5) Either pour chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, & jalapenos in 1 tablespoon olive oil over medium heat until tender & golden brown (~10 min).
(6) Add chicken broth, shredded chicken, & tomatoes with their juice
(7) Bring to a boil, then reduce to a simmer
(8) Add cooked pasta & all oregano & olive oil from small skillet. Stir to combine & turn off heat.
2 comments:
I'm looking forward to trying out more recipes from The Pioneer Woman with you. We still haven't made the carnitas tacos yet!
me toooo!!! i know! we'd have to save that for a time when we have a lot of time and more than just us to eat it all. hehe really looking forward to it though! maybe over winter break?
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