It is the time of the year when the temperatures are cooler with cool nights when we like to sit around a bonfire or fireplace. The leaves are starting to change colors and many of us like to get out to view the fall foliage, pick some apples and gather pumpkins.
It is also the time of the year when we start turning to warm dishes that help to warm us up a bit as the temperatures start to cool off. It is a time of the year when we turn to soup. Soups can be very simple to make or rather time consuming depending on how many fresh vegetables that you choose to use and/or if you choose to make your own stock. Below, you will find one of my favorite soups, Italian Chicken Soup. Granted this is not a French soup, but it is quite good. As with all recipes, you can use this recipe as suggestion and alter it to suite yourself. Enjoy the soup and the cooler weather!
Italian Chicken Soup
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 Tbsp. olive oil, divided
6 cups of chicken stock
1 (15.5-oz) can diced tomatoes
1 tsp. dried Italian seasoning
1/4 tsp. dried crushed red pepper
4 (6 to 8-oz) skinned and boned chick breasts
1/2 tsp. salt
1/2 tsp. black pepper
1 (15.5-oz) can cannellini beans
12 ounces dried diatini pasta
1. Saute first (4) ingredients in 2 Tbsp. hot oil in large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to boil stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces or you can shred them.
3. Add cannellini beans and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes. Add dried diatini and cook, stirring occasionally until pasta is al dente; about 6-8 minutes. Serve with Parmesan cheese.