Italian Chicken Soup

I believe some things should never be complicated, like chicken soup - it's a simple pleasure, so the recipe should not stress you out.  Here the humble chicken is paired with basil, lemon and Parmesan to create an elixir to nurse you back to health or feed the souls of your loved ones.  Either way, you will maybe want to double this since this recipe alone leaves me with an empty soup pot every time.

1.5 lbs boneless, skinless chicken breasts seasoned with salt & pepper
4 tbsp. Olive oil for sauteeing
1 onion, finely chopped
4 garlic cloves, sliced
2 tbsp chopped basil
zest of half a lemon
4 eggs, beat with salt & pepper
8 cups chicken broth (canned or home made)
1 cup shredded Parmesan cheese

In a soup pot over medium heat, place olive oil and add seasoned chicken breasts after pot has heated up for a minute or so.  Cook chicken for roughly two minutes per side to sear the seasonings onto the pieces, then remove and set aside.  Place onion and garlic into pot and saute for about 5 minutes.  Add broth, chicken, basil and lemon, bringing contents to a simmer - after five minutes remove chicken breasts and shred with a fork - then return then to the pot.  Slowly pour beaten eggs into pot stirring with the mixture slowing with a spoon in the other hand to distribute the eggs.  Add Parmesan cheese - then stir to combine and serve!

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