Soup - Italian chicken 

Not a creamy milk-based soup. Made in my 12 qt pot but it would reheat better in the hotel pan as it is more shallow.

If all 10 qts of soup will need to be refrigerated and reheated, like you are making it for Sunday dinner after church, put it into the hotel pan.

Preheat oven to 450* then put the cold hotel pan, with lid, into the hot oven and reduce heat to bake 200. This will warm it in about 5 hours so it is ready after church.
In 12 qt pot saute:
about 6 onions, lightly salted, in olive oil
when they are soft and very flavorful add:
2 lb ground pork and stir well to break it up and mix with the onions.
A sprinkle of fennel seed

Add:
diced rudabaga about 2 good sized
1 lb diced carrot
cover and steam until vegetables are a little soft.

Add:
1 bunch diced celery
2 quarts broth (chicken, turkey or ham or combo)
4 diced yellow or red potatoes

Bring to a boil and stir in:
1 lb noodles (they cook in the broth)

When cooked to just barely tender and the soup is boiling:
Thicken with about 1/4 c white flour mixed with olive oil to make a smooth paste. Stir it into the boiling soup and allow time for it to cook and thicken the soup.

When thick add:
1 qt home roasted tomatoes
Italian spices and basil, fresh black pepper
kale (lightly salted and massaged)
1 qt already cooked white beans

Let simmer a bit to bring all the flavors together.

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