Italian Chicken Soup

Happy Tuesday Fellow Foodies!

If you are unlucky as I am, then you live in a school district that returns to class in early to mid August. My daughter has been in class since the first week of August, and just brought home her first "school-year cold". Thus I made a big batch of chicken soup for the family to enjoy, and to try and make my Wee One feel a bit a better.

My soup recipe makes 2.5-3 gallons of soup, and only being three of us, I have lots and lots of yummy soup left over to turn into other versions of the original.

You can use any recipe that you like, and you can even use a good quality pre-made chicken soup if you are not up to the challenge of a homemade one. You can also whip up a half-homemade version to start this soup off with if you are really in the mood to do some cooking. Here is the Italian soup recipe with the Half-homemade recipe for chicken soup underneath.
1-2 quarts chicken soup (no noodles if you can)
1, 14oz. can of diced tomatoes
1 14oz. can white beans-drained (cannellini beans are best, but Great Northern and Navy beans are okay too)
3 cloves fresh garlic-minced
1/4 cup each freshly chopped basil, oregano, and Italian parsley
1-1.5 cups of Pinot Grigio
Place everything in order into a large stock pot and gently stir to mix everything together. Over medium-high heat bring to a simmer. Allow everything to gently simmer for 30-40 minutes uncovered to reduce the stock a bit. Ladle into your nicest bowls and garnish with:
Parmesan Reggiano Cheese-freshly grated please!
Extra virgin olive Oil (first cold pressed)-just a light drizzle
Balsamic Vinegar-a few drops will do!
(If you want to get really fancy-add a package of fresh tortellini from the fridge section of your supermarket and simmer 3 minutes tomcook them through,before serving.)

Eat, repeat, and be happy!!!
Half homemade Chicken Soup
4-6 quarts chicken broth-brand of your choosing
4 chicken breast fillets-chopped into 3/4 inch cubes
1 medium onion-diced to 1/4 inch
2 cups of finely chopped celery-leaves and all
2 cups baby carrots chopped to 1/2 inch rounds (you'll get 2-3 pieces per carrot)
3 Tbs. olive oil
1/2 tsp. each dried sage, dried thyme, and dried Italian seasonings (I use McCormick brand)
salt and cracked black pepper to taste
Place everything into a pot and bring to a boil. Reduce the heat and cover. Allow to cook for 45-60 minutes. Cook your favorite noodles according to the package directions in a separate pot. Drain the pasta, place in bowls, ladle your soup over the pasta, and serve. YUM YUM!!!

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