Best 5 Grandmas Italian Chicken Soup Recipes

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In the realm of culinary comfort, few dishes evoke as much warmth and nostalgia as "Grandma's Italian Chicken Soup." This classic recipe, passed down through generations, embodies the essence of home cooking, offering a tantalizing blend of savory flavors, tender chicken, and wholesome vegetables. As the enticing aroma fills the air, it's as if time stands still, transporting you to a simpler time when family and tradition took center stage. With its ability to soothe the soul and nourish the body, "Grandma's Italian Chicken Soup" has become a beloved staple in many households, a culinary heirloom that continues to bring joy and satisfaction to all who savor it.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES



Italian Chicken Soup with Pasta and Tomatoes image

We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h45m

Number Of Ingredients 14

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1 cup chopped fennel
One 14.5-ounce can whole peeled tomatoes
8 ounces cooked ditalini
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
Red-pepper flakes and grated Parmesan, for serving

Steps:

  • Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
  • Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
  • Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

GRANDMA'S CHICKEN NOODLE SOUP



Grandma's Chicken Noodle Soup image

This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 10

2 ½ cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 ½ tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
⅓ cup cornstarch
¼ cup water
3 cups diced, cooked chicken meat

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
  • In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
  • In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g

GRANDMA'S CHICKEN SOUP



Grandma's Chicken Soup image

Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

Provided by Love2c0ok

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (5 pound) whole chicken
1 pound carrots, peeled and sliced
1 pound celery, sliced
2 tomatoes, seeded and chopped
1 large onion, chopped
1 bunch fresh dill
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cups warm water as needed

Steps:

  • Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
  • Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

A hearty chicken soup recipe that has been passed down from Great Grandma. Hopefully, you will have leftovers because this is one soup that you will enjoy over and over. It is perfect all year round but especially on a cold winter's day.

Provided by Joym624

Categories     Chicken

Time 1h15m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 14

1 roasting chicken
1 onion, chopped
1 parsnip, chopped
1 rutabaga, chopped
2 stalks celery & leaves, chopped
1 carrot, chopped
1 potato, peeled and chopped (optional)
6 sprigs parsley
6 sprigs dill
salt
pepper
water, to cover
1 (32 ounce) can crushed tomatoes
1/2 cup tubetti pasta, cooked according to package directions

Steps:

  • In large pot, cover chicken with water. Add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. Bring water to boil. Lower temperature to simmer and cook until chicken is tender.
  • When tender, remove chicken from pot. Be especially sure that there are no bones left in the bottom of the pot. When cool, remove chicken from bones and cut into small bite-sized pieces. Return chicken pieces to pot and add crushed tomatoes to water. Add salt and pepper to taste. Simmer for 15 minutes to "marry" flavors.
  • Add pasta to the bottom of individual bowls and pour soup on top.
  • Top with dumplings if desired.

Nutrition Facts : Calories 114.7, Fat 5, SaturatedFat 1.4, Cholesterol 21.4, Sodium 158.8, Carbohydrate 11.7, Fiber 3.2, Sugar 3.1, Protein 7.2

GRANDMOM LENA'S ITALIAN WEDDING SOUP



Grandmom Lena's Italian Wedding Soup image

I'm sharing my family tradition with this one... there never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until I got the 'thumbs up' from my Dad. We usually have it as a first course for Thanksgiving. I always wondered why we only ever had it once a year, then I realized it's because there's a good bit of work involved. I think it's worth it!

Provided by CHRISSYG

Categories     Vegetable

Time 5h

Yield 24 serving(s)

Number Of Ingredients 21

2 1/2 lbs whole chickens (fryer)
5 stalks celery, cut into 2 -3 pieces
5 large carrots, cut into 2 -3 pieces
1 large onion, quartered
1 bay leaf
1 fresh tomato, halved
1/4 cup fresh parsley (leaves and stem intact)
salt and pepper
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 cup Italian breadcrumbs (approx)
1 -2 garlic clove, roughly chopped
1/3 cup fresh parsley, roughly chopped
1/4 cup water
2 eggs
1/3 cup locatelli cheese, grated
salt and pepper
2 (48 ounce) cans college inn chicken broth (possibly more)
2 lbs escarole, washed thoroughly and cut into large pieces
1/3 cup locatelli cheese, grated

Steps:

  • Prepare soup:.
  • Place chicken in a large stock pot with just enough cold water to cover.
  • Slowly bring to a boil and skim off the brown foam that rises to the surface.
  • Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
  • Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
  • Strain the meat and vegetables from the broth.
  • Pull meat off the bones and break into spoon sized pieces and return to the broth.
  • Finely mince the carrot and return that to the broth. Set aside.
  • Prepare meatballs:.
  • In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
  • In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
  • With your hands, begin to work the meats together with the egg.
  • Add cheese and some of the breadcrumbs.
  • Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
  • Roll mixture into small meatballs approx the same diameter as a quarter.
  • In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
  • Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
  • Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
  • In another large stockpot, bring a large amount of salted water to a rolling boil.
  • Add the thoroughly washed escarole to the water and allow to return to a boil.
  • Cook until bright green slightly tender (don't overcook here in the water) remove with a large slotted spoon or strain into a colander.
  • Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
  • Add additional 1/3 cup locatelli to simmering soup.
  • Tastes best if refrigerated overnight and warmed thoroughly the next day.

Nutrition Facts : Calories 187.5, Fat 10.4, SaturatedFat 3.4, Cholesterol 58.8, Sodium 534, Carbohydrate 7.8, Fiber 2.2, Sugar 2, Protein 14.9

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for free-range chicken, organic vegetables, and a flavorful broth.
  • Brown the chicken before adding it to the soup: Browning the chicken adds a rich, caramelized flavor to the soup. Be sure to brown the chicken in batches so that it doesn't overcrowd the pan and steam instead of brown.
  • Use a variety of vegetables: A variety of vegetables will add flavor, texture, and nutrients to your soup. Some good choices include carrots, celery, onions, potatoes, and kale.
  • Season the soup well: Don't be afraid to season your soup generously with salt and pepper. You can also add other spices, such as garlic, oregano, and basil.
  • Let the soup simmer for at least 30 minutes: Simmering allows the flavors in the soup to meld together and develop. The longer you simmer the soup, the more flavorful it will be.
  • Serve the soup with a crusty bread or a side salad: A crusty bread or a side salad is the perfect accompaniment to a bowl of chicken soup.

Conclusion:

Grandma's Italian Chicken Soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its simple, yet flavorful ingredients, this soup is sure to become a family favorite.

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