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Weekend Chicken Soup

Zuppa di Pollo Fine Settimana


How about a really delicious easy-to-prepare, chock-full of chicken soup for supper? With a ready-cooked rotisserie chicken from your local market, canned broth, and some frozen peas, this soup appears almost magically. And it's good enough for company.


5 1/2 cups homemade or canned low sodium chicken broth

1 cup diced leeks or scallions

2 cups diced chicken from a 3-pound cooked rotisserie chicken

1 tablespoon celery seed

2 tablespoons minced flat-leaf parsley

Fine sea salt to taste

10 whole cherry tomatoes, stemmed and washed

1 cup frozen peas

2 tablespoons fresh lemon juice


Pour 1 cup of broth into a 2-quart soup pot; add the leeks or scallions and bring the mixture to a simmer. Cook, covered, for 3 minutes or just until the leeks or scallions look wilted. Pour in the remaining broth and add the chicken, celery seed, parsley, and salt. Cover and cook 3 minutes more. Add the cherry tomatoes and peas and cook for 2 minutes. Stir in the lemon juice. Serve hot.

Variation: Add 1 can of well-drained and rinsed chickpeas or 1 cup cooked ditalini pasta.

Hint: To save time, buy the chicken several days ahead and debone it. Refrigerate the pieces until ready to put the soup together.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.


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