Hearty Italian Chicken and Vegetable Soup http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_476333_PRINT-RE...

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Hearty Italian Chicken and Vegetable Soup 1

From Food Network Kitchens

Prep Time: 20 min Level: Serves:

Inactive Prep Time: hr min Easy 6 servings
Cook Time: 25 min

Notes
This chicken soup is packed with zesty rich flavors and lots of
good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and
lemon and fresh chicken you get a soup that tastes like you simmered it all day
long.
Ingredients
1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)

© Copyright 2012 Television Food Netw ork G.P., All Rights Reserved

Hearty Italian Chicken and Vegetable Soup 2

From Food Network Kitchens

2 stalks celery, sliced (1 cup)

Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni
Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice
© Copyright 2012 Television Food Netw ork G.P., All Rights Reserved

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1. Heat the oil in a Dutch oven set over medium

heat. Add the onion and crushed red pepper flakes and cook until the onions begin to
soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops
together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind.
Bring to a very gentle simmer and simmer until the chicken is just cooked through,
about 8 minutes. Transfer the chicken to a cutting board and set aside until cool
enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with
salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes.
Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the
reserved chicken, baby spinach, and Parmesan until the chicken is heated through and

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Hearty Italian Chicken and Vegetable Soup 3

From Food Network Kitchens

the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice,
to taste. Ladle the soup into serving bowls and serve with additional Parmesan for
passing.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving, 2 1/3 cups

Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;
Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg

© Copyright 2012 Television Food Netw ork G.P., All Rights Reserved

Copyright 2012 Television Food Network G.P.

All Rights Reserved

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