Chicken Soup with an Italian Kick

I grew up with an Italian mom (Sicilian, actually), so I can't resist trying to morph regular recipes into Italian ones. This chicken soup is a good example. It's hearty and rich with garlic and spices like oregano and thyme. Pair it with a nice Pinot Grigio and a loaf of crusty bread and it's the perfect meal for a chilly day. 

Rick’s Italian Chicken Soup

Ingredients
1 T olive oil
1 sweet onion, chopped
1 carrot, sliced
3 stalks celery, sliced
3-4 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 T dried basil
1 t dried thyme
salt and pepper
pinch of crushed red pepper (optional)
salt and pepper
32-oz. chicken stock
½ cup grated parmesan cheese
1 can cannellini or other white bean, drained and rinsed under cold water
2 cups baby spinach, kale, escarole or greens of your choice (run your knife through the greens; they should not be finely chopped)
1 cup orzo or other tiny pasta

Directions

Heat olive oil over medium high heat, add in onion, carrot, celery and garlic and sauté until soft. Season with salt, pepper, and the dried herbs. Stir a lot. They veggies should be fragrant, but shouldn’t brown.

Add in cubed chicken and cook until translucent. Add stock and stir to combine. Add in grated cheese (if you’re like me, you freeze the rinds from your parmesan and keep them on hand. If you do, throw a rind into the soup at this point). Add beans.

Bring to boil, reduce to simmer. Simmer for 20 minutes.  Add your greens, stir. Add in orzo and cook for recommended time on package. Taste for salt and pepper and adjust to your liking.

Soup is ready to serve. Add a drizzle of olive oil and pass more grated cheese at the table.

Mangia bene, vivi felice! (Eat well; live happy)