(Chicken Soup in the De Angelis Style)


1   Chicken, quartered, skin & fat removed
1/2 Cup Extra virgin olive oil
1 Lg. Onion, white or yellow - chopped fine
3 Cloves Garlic - chopped fine
1 Cup Wine - white & dry
1 Lg. Carrot - chopped
1 16 oz. can Tomatoes - chopped
1 Cup Rice - Arborio


Fry the chicken pieces in the olive oil until browned on all sides. This usually takes 5-7 minutes on medium heat. Remove the chicken from the pot and place on a dish. Add the onions to the pan and cook until they just begin to become translucent. Add the garlic and cook for another 3-4 minutes. Add the wine and reduce until the sauce thickens. Place the chicken back into the pot, and cook for 10 minutes, stirring occasionally.  Add the tomatoes, mix and cook for 5 more minutes. Add 10 cups of water to the pot, turn down the head to medium and cook for an hour.

At the end of this time remove the chicken and set aside. Add the rice and cook for 20 minutes stirring occasionally. Add the chicken back to the pot, and cook an additional 10-15 minutes. Serve hot. Grated Parmesan cheese may be served with the soup if desired.


Rather than rice, add 3 cups of cooked lentils. After 20 minutes, remove the chicken and puree the entire soup.  Put the chicken back into the pot, heat for 10-15 minutes and serve.

Alternatively, after pureeing the soup, add another 2 cups of cooked lentils and cook an additional 15 minutes. Serve the soup over a crusty bread that has been toasted or placed under the broiler to brown. The bread will dissolve and a thick hearty soup results.

A dollop of pesto added to the thick lentil version of this soup makes it even better!

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Last updated on: 06/03/99 12:51:19 AM