Chicken Tuscan Soup 2 cups shredded rotisserie chicken 1 medium yellow onion (medium dice) 4 carrots (peeled, washed, and medium dice) 4 stalks celery (washed and medium diced) 2 zucchini (washed and medium diced) 3 cloves fresh garlic (chopped finely) 1 tsp dried oregano 1 tsp dried basil 1/2 cup heavy cream (optional) 2 tbsp extra virgin olive oil 28 0z can crushed tomatoes 6 cups chicken stock Kosher salt-to taste Fresh ground black pepper -to taste 1/2 cup Acini de pepe pasta (this is my favorite pasta for soup) In a large pot add 2 tbsp olive oil and saute onions, celery, and carrots over medium high heat for 8-10 minutes. Add zucchini and garlic. Saute until tender about 4-6 minutes. Add chicken stock, tomatoes, basil, oregano, chicken. Simmer soup for 20 minutes, vegetables should be tender. Add the pasta and cook right in the soup for another 10 minutes. Season with salt and pepper. Add heavy cream if using and allow to simmer for 6-8 minutes. Top with grated parmiggiano reggiano or pecorino romano cheese and serve! Just in time for the cold front thats heading our way! Nothing better than a hot bowl of soup when its cold outside!
Posted on: Tue, 11 Nov 2014 02:45:54 +0000
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