Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Chicken Vegetable Soup with Broccoli Rabe (1)

Wednesday
Mar062013

Chicken Vegetable Soup with Broccoli Rabe

Any soup is best made with homemade stock.  Caution:  Broccoli Rabe likes to be cooked, but doesn’t like to hang around.  If I want leftovers, I spoon some out just when I have added all of the ingredients. Just don’t reheat and reheat thinking that this is one of those:  "it gets better the next day" dishes.
 

Ingredients:

2 Tbs Olive OIl 
2 strips bacon, or 2 links Italian Sausage
4 cloves garlic, minced
1 tsp hot red pepper flakes
2 large, sweet onions, diced
4 celery stalks, diced
2 large carrots, diced
1 medium bunch broccoli rabe, washed and chopped (discard the lower stems)
2 Tbs fresh oregano, leaves only, chopped
Salt to taste
2 quarts chicken stock
1 can small white beans, rinsed
2 cups shredded cooked chicken meat
  • In a large Dutch oven, heat one TBS of the olive oil, and then either render the bacon, or brown the Italian sausage, then remove from the pan and set aside.
  • Add the garlic, oregano, and the red pepper flakes and quickly stir.  Don’t let the garlic get past golden, or it will burn by the time you get the onions in.
  • Add the onions and immediately stir to coat them with the fat and get the garlic and pepper off the bottom of the pan.  You can add the remaining olive oil at this stage is there is not enough fat to brown the vegetables.
  • Once the onions start to turn golden, add the celery, and sauté it in with the onions for another 2-3 minutes.
  • Add the carrots, and sauté another 2-3 minutes
  • Add the salt, and stir.  Remember, you are just salting the vegetables, not the entire pot.  That seasoning should be at the very end when you can tell how much salt was in your chicken or your stock.
  • Add the chopped broccoli rabe, stir and sauté until it complete wilts into the vegetables.
  • Add the stock, and bring to a simmer until the carrots are tender, about 15 minutes.
  • In the meatime, if you used Italian sausage, slice it (even if it was not cooked all the way through), and add it to the pan.
  • Add the chicken and the beans, and allow them to heat all the way through.
  • If you used bacon, sprinkle the crumbed bacon on top, then serve with grated parmesan cheese and chiabatta bread.