This dish didn’t start life as a pot of soup. Well it did, but its parents were chicken stock and fresh marinara. They fell in love, married, and now I’m in love with my Chicken Pizzaiola Soup.
I combined fresh tomatoes, garlic, mushrooms, and extra virgin olive oil with precooked chicken and carrots that were left from my weekly stock making. I added a little of the stock and simmered everything to make a warm, late cold season pot of soup. The only things that would have made it better were if the veggies had come from my garden and I’d made garlic rolls to go with it. Either way, I think we will be celebrating this marriage till death do us part. My family loved it, and I’m wanting to get a second pot going. It’s another chilly day in the mountains.
8 Roma tomatoes, small dice
6 cloves of garlic, minced
4 T extra virgin olive oil
4 c. sliced button mushrooms
6 carrots, cooked and mashed
3 c. cooked chicken, pulled into pieces
6 c. water
2 c. chicken stock
Himalayan pink salt to taste
Freshly ground black pepper to taste
2 T dried basil
In the bottom of a small stock pot, saute the garlic in the oil until translucent. Add the tomatoes. Cook until softened, then mash with a potato masher.
Add the mushrooms and cook until tender, stirring frequently.
To the pot, add all the remaining ingredients.
Simmer around 10 minutes and season with salt and pepper to taste.
Yield: 8 to 10 servings.