意大利鸡汤
Mar 31, 2011 1:00pm- 8 hrs 30 mins cooking
- Serves 6
Print
Ingredients
意大利鸡汤
- 1.5 kilogram whole chicken, skin removed
- 3 (650g) tomatoes
- 1 (150g) brown onion, coarsely chopped
- 2 (300g) stalks celery, trimmed, coarsely chopped
- 1 (180g) carrot, coarsely chopped
- 2 dried bay leaves
- 4 clove garlic, peeled, halved
- 6 black peppercorns
- 8 cup (2l) water
- 3/4 cup (155g) risoni pasta
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh basil
- 2 tablespoon finely chopped fresh oregano
- 1/4 cup (60ml) lemon juice
Method
意大利鸡汤
-
1Chop one tomato coarsely. Chop remaining tomatoes finely; refrigerate, covered, until required.
-
2Place chicken, coarsely chopped tomato, onion, celery, carrot, bay leaves, garlic, peppercorns and the in a 4.5-litre (18-cup) slow cooker. Cook with lid on, on low, 8 hours.
-
3Carefully remove chicken from cooker. Strain broth through a fine sieve into a large heatproof bowl; discard solids. Skim and discard any fat from broth. Return broth to cooker; add risoni and finely chopped tomatoes. Cook on high, with lid on, for about 30 minutes or until risoni is tender.
-
4Meanwhile, when the chicken is cool enough to handle, remove meat from bones and shred coarsely. Discard bones.
-
5Add shredded chicken, herbs and juice to soup. Cook on high with lid on for 5 minutes. Season to taste.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020