Cafe Chardeau's Italian Chicken Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 boneless skinless chicken breast halves
1 cup seasoned bread crumbs
3 tablespoons olive oil
1 medium yellow onion -- chopped
2 cloves garlic -- minced
1 pinch red pepper flakes
2 celery ribs -- chopped
1 carrot -- peeled and chopped
1/2 cup baby spinach
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
5 cups chicken stock
2 medium tomatoes -- peeled, seeded and chopped
salt and pepper -- to taste

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Directions:

Heat oven to 375°F.

To make chicken: Toss chicken pieces with seasoned bread crumbs. Shake off excess crumbs. Place on a foil-lined cookie sheet. Bake 20-25 minutes, or until chicken is no longer pink. Set aside.

To make soup: Heat olive oil in a large saucepan until it shimmers; add onion, garlic and red pepper flakes. Cook until onion softens slightly, but is not yet browned.

Add celery, carrot, spinach, oregano and basil; cook until celery is softened slightly. Add chicken stock, and simmer, covered, about 20 minutes. Add reserved baked chicken, tomatoes, salt and pepper; simmer 20 minutes more.

This recipe from CDKitchen for Cafe Chardeau's Italian Chicken Soup serves/makes 4

Recipe ID: 58871

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