The Italian chicken soup recipes from foreign people, the step maps are from the original recipe, the final product is my own version. It is reddish and tomatoy, very fresh. The original recipe http://thepioneerwoman.com/cooking/2011/09/italian-chicken-soup/, there were still pasta and cream, I did not put it. The vegetables inside can be adjusted by themselves, of course, tomatoes are always there!
Put the whole chicken in the pot of the soup and cover it with chicken stock.
After boiling, burn for 30 minutes in medium to high heat, then turn off the heat for another 30 minutes. Then take it out and tear the chicken into a wire/block and put it back in the soup.
Cut all the vegetables into small pieces and fry for about 10 minutes with a small pan/saucepan + olive oil, salt, and black pepper until the vegetables are soft. Then put the vegetables in the soup.
Cut the canned tomatoes into the soup.
Stir-fried fresh Oregano with a pan and a handful of olive oil and pour into the soup.
Continue to cook for a while, I use a cast iron pot, continue to cook for about half an hour, the taste is very good.
The next day, I continued to add noodles for breakfast.
1. Jacuzzi can be replaced with your favorite chili. If you don't like it, don't. 2. Oregano is a spice that should be available in foreign supermarkets. Can be replaced with dry, but the amount is halved. 3. You can buy canned tomatoes instead of fresh ones. If you want more color, you can use a little tomato sauce.