Chef Select Cooking Extra Virgin Olive Oil with ingredients next to it

Chef Select Cooking Extra Virgin Olive Oil

Our Chef Select Cooking EVOO is crafted with olives that are picked at their peak, juicy and ripe, giving you a silky-smooth, mild olive oil that makes everything taste better. Perfect for both seasoned chefs and aspiring cooks, our Chef Select Series helps you squeeze with ease and master your inner chef. Keep scrolling for our CEO's Insight into our new Chef Select Series.

Perfect For: Marinating, Grilling, Sautéing

Italian Chicken Soup

INGREDIENTS

  • 4 chicken thighs, boneless and skinless
  • 2-3 tbsp. Botticelli Chef Select Cooking Extra Virgin Olive Oil
  • 8 cups low sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 1 large celery rib, diced
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 4 thyme sprigs
  • Fresh Italian Parsley
  • 4 oz pearled couscous or your favorite small pasta cut
  • Grated Parmigiano-Reggiano cheese, for garnish
  • Salt and pepper to taste

 

PREPARATION

  1. In a large pot over medium high heat, squeeze to drizzle enough Cooking Extra Virgin Olive Oil to coat the bottom of the pot, approx. 2-3 tbsp.
  2. Once hot, add the chicken thighs to the pot ensuring they are as flat as possible and in an even layer. Let sear for about 5 to 7 minutes on each side. Once both sides are seared on your chicken, remove from the pot and set aside. Your chicken won’t be fully cooked at this point.
  3. Next, add the onion, carrot, and celery to the pot. Sauté for about 2 minutes, stirring often. Then add the minced garlic and continue to sauté for another 3 minutes.
  4. Once the onion has become translucent, add in the chicken broth, bay leaves, thyme, salt and pepper. Bring to a soft boil over medium heat for about 10 to 15 minutes or until the vegetables have softened.
  5. Using a slotted spoon, remove the vegetables and place them in a blender along with a cup of the broth. At this point, you can remove the herbs from the soup. Blend the vegetables until pureed and add back into the pot along with the chicken. Let cook for another 20 minutes.
  6. After 20 minutes, or until the chicken has begun to fall apart. Add in the pearled couscous and stir to combine.
  7. Let cook for another 10 minutes or until pasta is done. Using two forks, break up the thighs if they haven’t on their own.
  8. Ladle the soup into a bowl and top with grated Parmigiano Reggiano, chopped parsley, serve and enjoy!