MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

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Maggiano's Little Italy Chicken Asiago Soup (Copycat) image

I am posting this recipe to try later. I am always looking for great soups to make during winter months and this sounds different; but yummy!

Provided by Cook4_6

Categories     Chicken

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
2 cups diced onions (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup celery, slices (bias-cut about 1/4 inch thick)
2 cups carrots, slices (half-moon-cut 1/2 inch thick)
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 lbs cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1/2 lb small shell pasta, cooked
fresh spinach leaves, cut into small pieces (to taste)
additional asiago cheese (to garnish, to taste)

Steps:

  • In large pot over medium-high heat, heat oil.
  • Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
  • Saute until vegetables are tender. Add rosemary and cook briefly.
  • Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
  • Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
  • To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

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