Zuppa di Pollo arrostito

(Roasted Chicken Soup)


1/4 Cup Olive oil -  Extra virgin
3 Lg. Chicken breasts - bone in
1 Head Cabbage - Savoy or white
1 Lg. Carrot
1 1/2  Lg. Portabella mushrooms - gills scraped clean
1 Lg.  Onion
6 Cloves Garlic - peeled and chopped coarsely
3 Tbl. Flour - all purpose - unbleached
1/2 Cup Wine - dry  & white
1 Cup Parmesan cheese - freshly grated


Brush the chicken breasts with olive oil and roast them at 450 F. for 30 minutes.  When finished remove from the oven, allow to cool and then debone them.  Cut the meat into strips about 1/2 inch  thick and 2 inches long.

Remove the core from the cabbage and then chop the it into fairly large pieces.  Peel and slice the carrot.  Cut the portabella into 3/4 inch  pieces, and slice the onion as thin as possible.  Smash the garlic.  Add all of this to a stock pot, then add the rest of the olive oil. Saute the vegetables until they are soft and have incorporated much of the oil.  Add salt and pepper to taste. 

Add the flour and stir. add the wine.  Stir and allow the mixture to thicken.  Add 1 1/2 quarts of water, and the chicken.  Bring the mixture to a boil and cook for 30-45 minutes.

Serve with grated Parmesan cheese.

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Last updated on:04/22/01 07:28:06 PM