In the Kitchen: Italian Chicken Soup

(WTNH)– The Singing Chef Neil Fuentes and The Cooking Vocal Coach Billy DiCrosta show us how to make Nonnie Dee’s Italian Chicken Soup for the Soul.

Nonnie Dee’s Italian Chicken Soup for the Soul
2 Large White Onions
4 Cups of Chopped Carrots
3 Cups of Chopped Celery
1 small bag of Baby Spinach
1/2 cup of Olive Oil
1/3 cup of chopped Parsley
1 small can of Italian tomato paste
6 Chick thighs
Garlic Powder, Seasoned Salt, Kosher Salt All to Taste
1 can of corn

Directions:
Heat the oil in a medium sauce pan, add the chopped onions, parsley, chopped celery, all seasonings and let them cook until softened for about 5 minutes. Fill the sauce pan with water almost to the top and add the carrots and corn, add the chicken , add a can of tomato paste and cook until the chicken is completely cooked through. Remove all the chicken, take the skin off and pull the meat off the bone.
Chop the meat and return to the soup. Simmer at low heat for about 3 to four hours, adding more water or chicken stock if necessary as well as seasonings to taste.
Add the spinach 15 minutes before ready to eat
and serve with choice of pasta or rice.

Upcoming events include:
November 15th at 6:30pm at the Foxon Country House tickets can be bought online at http://www.shorelinechamberct.com Shoreline Chamber of Commerce Dancing With The Stars hosted by Neil Fuentes and Entertainment by New Haven Academy of Performing Arts

Dec 2nd Connecticut Restaurant Association Annual Awards Dinner 2014 Neil will be attending as he has been nominated for CT’s chef of the year . People can vote for him at http://www.ctrestaurant.org

For more information, go to http://www.neilfuentes.com.

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