Sunday, January 13, 2013

How to be Super Mom Italian Garlic Chicken Soup with Parmesan Croutons

Chicken soup is known as the nature’s penicillin, it is recognizable for its strong positive powers on our health. Whenever you catch a cold the first remedy you would think about is Chicken soup and in fact many conducted studies along the years have showed that it does indeed help clear clogged airways and provide us with a lot of energy.
Chicken soup recipes are numerous; each person has its own way of preparing it depending on his favorite ingredients.  When some might add noodles, carrots and potatoes others might want to make Italian style soup adding pasta, basil and a dash of Mozzarella on top.
We will give you one amazingly delicious chicken soup recipe that is definitely worth trying. Whenever it’s snowing, and the weather is cold nothing could gather a family around the table and draw a smile on their face like our delightful soup recipe.
Italian Garlic Chicken Soup with Parmesan Croutons
Besides the tremendous effect of Chicken soup on our health, Garlic is considered as the most powerful remedies of all time. This recipe is a blend of rich flavors and powerful ingredients and would surely become one of your family’s traditional meals.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 5
For the soup
3 tablespoons olive oil
1 medium sliced leek
25 garlic cloves, thinly sliced
2 medium potatoes, diced into small cubes
64 fl oz chicken stock
8 baby yellow squash, halved
3 zucchini, cut into thick slices
1 skinless boneless chicken breast (10 Oz), cut into large cubes
¼ cup lemon juice
3 tablespoons shredded fresh basil
For the parmesan croutons
2 slices white bread
3 tablespoons olive oil
2 tablespoons finely grated Parmesan


Heat the oil in a large pan, add the leek and garlic, keep stirring for 3 minutes or until golden.
Add potatoes then cook over medium heat for 12minutes before adding one quarter of the stock (16 fl. Oz). Bring to the boil then simmer for 10 minutes or until potatoes are cooked through.
Remove from heat and allow it to slightly cool before puréeing in a food processor.
Pour the rest of the chicken stock into the same pan and bring to the boil. Add the pasta, squash and zucchini, along with the purée, and simmer for 15 minutes.
Meanwhile, in a side pan, sauté the chicken for 5 minutes allowing them to get a brownish golden color.
When the pasta is soft, add the sautéed chicken and cook for 15 minutes. Add the lemon juice and basil and season to taste with salt and ground black pepper.
Remove the crusts form the white bread, slice into ½ inch squares, mix them with olive oil and parmesan and fry them in a pan until the croutons are browned all over.  Sprinkle them over your soup and  bon appétit!

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