Cafe Chardeau's Italian Chicken Soup
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Serves/Makes: 4
Ready in: 1-2 hrs
- 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
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
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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