Cafe Chardeau's Italian Chicken Soup Recipe

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 fresh 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

directions

Heat oven to 375 degrees F.

For 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.

For 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, for about 20 minutes.

Add reserved baked chicken, tomatoes, salt and pepper, then simmer 20 minutes more.

Recipe Source: Cafe Chardeau, Jeffersonville, IN

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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