I wanted to share a family favorite.
This is the quickie version of my mothers " Chicken Cacciatore Soup".
She gets requests to make it at every holiday, family gathering, or un-special occasion.
What You Need
1 grocery store whole rotisserie chicken- plain, italian, or lemon pepper
1/2 jar organic marinara sauce
1 can organic NO SALT ADDED diced tomatoes
3 small cans or 2 boxes of low sodium chicken broth
2 cups water- plus more if needed
1/2 tsp "Better Than Bouillion" chicken base (picture below)
1 medium onion - 1/2 of the onion chopped finely the other 1/2 left whole
2 Tbsp minced garlic or 3 cloves minced
2 bay leaves
1 1/2 Tbsp italian seasoning
Frank's hot sauce, Tabasco, or your favorite hot sauce to taste (optional)
1 bag orzo pasta
grated parmesan cheese
1 bag organich baby spinach leaves
I use ORGANIC everything when possible. I believe that organic is much healthier and better for the enviroment. So even if I didn't write "organic" if I had it, I used organic.
In a large stock pot or similar, pour in the water and chicken broth.
Add the 1/2 of onion THAT IS NOT CHOPPED.
Place the chicken and any juices into the pot.
You want to make sure the chicken is almost completely covered by liquid. If necessary add more water or broth; your choice.
Add the 2 bay leaves
Add Italian seasoning
Bring pot to a simmer for about 15- 20 min. You want the chicken to fall apart.
Using tongs or spatula; remove the entire chicken from he pot and place on a plate.
Remove the un-chopped onion
While the chicken is cooling, add the chopped onion,garlic, "Better Than Bouillion" base, diced tomatoes, 1/2 the jar of marinara, and a few dashes of hot sauce to taste.
Remove all of the meat from the chicken, chop it into small pieces and return to the pot.
Let soup simmer for another 30 -40 minutes. taste test often to make sure the flavor is right for your preference.
In a separate pot bring water to a boil to cook enough orzo pasta for however many people are eating.
Now this is the fun part. This soup is all about personal taste from this point on. If it's bland- add a little more "better than bullion", but remember it is very salty so a little goes a long way. we like our with a kick so we add a lot of hot sauce. My dad like tons of garlic...
you get the idea.
Serving:
Place some of the cooked orzo pasta in each bowl. OR
Take a hand full of the spinach leaves and rip them up. Then place into bowl.
Ladle soup into each bowl and top with a little of the grated parmesan cheese. serve with plain or garlic french bread.
Like many soups, this one always tastes better the next day so make sure you make enough to have left overs.
This stuff is a staple in both my house and my mothers. It works in everything from soups to gravy. you can buy it in several different flavors including a vegetarian "chicken". And yes, they have an organic variety.
Most stores carry it on the soup isle.
I hope you enjoy this soup.