Maggianos Little Italy Chicken Asiago Soup Copycat Recipes

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

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

Ingredients

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.

CHICKEN ASIAGO SOUP

Chicken Asiago Soup image

Make and share this Chicken Asiago Soup recipe from Food.com.

Provided by ButterflyVioletta

Categories European

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 cups diced onions (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup celery, bias cut
2 cups carrots, half-moon cut
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 mini-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.

Nutrition Facts : Calories 535.7, Fat 20.7, SaturatedFat 5.4, Cholesterol 100.8, Sodium 2570.5, Carbohydrate 33.8, Fiber 2.9, Sugar 5.2, Protein 50.7

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