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Recipes, Soups + Stews   |   January 4, 2014

italian minestrone

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 I make this soup when one of my family members are sick, or for a light but comforting dinner.

Use leftover chicken with carcass intact, or do what I do….purchase a whole roasted chicken from the market. The rind from the Parmesan cheese cooks into the soup, adding a slightly sharp nutty flavor, and your tongue will tingle over the zing from the lemon.

Did you all have a Happy New Year? I’m actually overjoyed to be starting a New Year. 2013 was so busy and went by way too fast. I’ve making some changes personally for myself and my family, which I will be sharing in this blog throughout the year, and plan on enjoying 2014 by stopping and smelling the roses…if you know what I mean.

I wish you all a Happy, Healthy, and Peaceful 2014!


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Italian Minestrone

★★★★★ 5 from 1 review
  • Author: Adoring Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 6
  • Category: Lunch or Dinner
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Description

Serves 6


Ingredients

  • • 1 roast chicken (whole carcass)
  • • 1 onion, quartered
  • • 2 carrots cut
  • • 2 celery stalks, cut
  • • 1 garlic clove, peeled and left whole
  • • 12 cups organic chicken broth
  • • 1 Parmesan cheese rind (cut only the rind off from Parmesan cheese)
  • • 1-cup mini farfalle, tubetti, elbow, or other small pasta
  • • Salt to taste
  • • 1/4 lemon

Instructions

  1. Break the roast chicken carcass into pieces and place in a large pot. Add the onion, carrot, celery, garlic, chicken broth, and Parmesan cheese rind. Bring to a boil, reduce heat to simmer and cover.
  2. Simmer gently for about 1 hour. Remove the pan from the heat and let cool completely, and then strain the liquid through a strainer into another clean large pot.
  3. Discard the carcass, rind, and vegetables. (Chicken meat can be removed from carcass and set aside.)
  4. Bring the stock in the pot to a boil, and add the pasta. Simmer, stirring frequently, until only just al dente: 7 – 8 minutes, or according to the instructions on the packet.
  5. At this time, you can add the chicken if preferred.
  6. Add salt to taste and a squeeze of lemon. Serve with grated Parmesan cheese.

Equipment

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Dutch Oven

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Notes

The equipment section above contains affiliate links to products I use and love!


Nutrition

  • Serving Size: 6
  • Calories: 61
  • Fat: 1.8 g

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Reader Interactions

Comments

  1. sac longchamp pas cher says

    May 7, 2014 at 7:25 am

    Hello,that is a good post.Thanks for sharing!

    Reply
    • Dori says

      December 15, 2020 at 3:55 am

      Thank you!

      ★★★★★

Trackbacks

  1. house blend seasoned roasted 20/20/20 chicken - Adoring Kitchen says:
    December 14, 2020 at 9:16 pm

    […] a roasted chicken on-hand in the refrigerator at all times, allows you to make dishes such as Italian Minestrone or Curried Chicken Salad […]

    Reply

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