Best 20 Italian Chicken Soup Recipes

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When it comes to comfort food, few dishes can rival a steaming bowl of Italian chicken soup. With its tender chicken, flavorful broth, and hearty vegetables, it's the perfect meal to warm you up on a cold day or soothe a sore throat. But with so many different recipes out there, it can be hard to know which one to choose. This article will help you find the best Italian chicken soup recipe for your taste and dietary needs. We'll provide you with a variety of recipes, from classic to modern, and discuss the key ingredients and techniques that make each one unique. So whether you're looking for a traditional Italian chicken soup or something with a more modern twist, we've got you covered.

Here are our top 20 tried and tested recipes!

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound ditalini pasta (a very short macaroni-type pasta)
2 tablespoons olive oil
1 fryer chicken, cut into pieces
8 cups low-sodium chicken broth
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapenos, diced
1 medium onion, diced
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes
2 cups heavy cream
Parmesan shavings, for serving
Crusty Italian bread, for serving

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
  • Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
  • Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
  • In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
  • Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

1 fennel bulb, chopped
1/2 cup chopped onion
2 teaspoons olive oil
2 cups hot water
4 cups reduced-sodium chicken broth
1-1/2 cups chopped carrots
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds

Steps:

  • In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

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.

HOMEMADE ITALIAN CHICKEN SOUP



Homemade Italian Chicken Soup image

Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 19

4 bone-in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
6 to 8 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/4 cup grated Romano cheese

Steps:

  • In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

ITALIAN-STYLE CHICKEN NOODLE SOUP



Italian-Style Chicken Noodle Soup image

What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 large carrot, peeled and sliced
½ fennel bulb, cut in half and thinly sliced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Chicken Broth
1 cup shredded cooked chicken
2 ounces ditalini (small tube-shaped) pasta, cooked and drained
1 teaspoon basil pesto
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
  • Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.8 g, Cholesterol 23.2 mg, Fat 6.6 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 791.5 mg, Sugar 3.2 g

ITALIAN CHICKEN NOODLE SOUP



Italian Chicken Noodle Soup image

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups water
3 medium carrots, sliced (1 1/2 cups)
2 cups broccoli florets
1 1/2 cups uncooked medium egg noodles
1 teaspoon dried basil leaves
1/2 teaspoon garlic-pepper blend
1/4 cup shredded Parmesan cheese

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  • Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  • Top each serving with cheese.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Tammy Moore-Worthington

Categories     Soup/Stew     Chicken     Pasta     Quick & Easy     Dinner     Lunch     Fennel     Bell Pepper     Zucchini     Bon Appétit     New Mexico

Yield Serves 4

Number Of Ingredients 13

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Serve, passing cheese separately.

INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY



Instant Pot Italian Chicken & Veggie Soup Recipe by Tasty image

Here's what you need: olive oil, medium sweet onion, Prego® Traditional Italian Sauce, Swanson Chicken Broth, celery stalks, medium carrots, red potato, medium zucchinis, chicken breast, kosher salt, ground black pepper, fresh parsley

Provided by Prego

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium sweet onion, finely diced
1 jar Prego® Traditional Italian Sauce
7 cups Swanson Chicken Broth
4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb red potato, cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb chicken breast, cut in half
kosher salt
ground black pepper
¼ cup fresh parsley, chopped, for garnish (optional)

Steps:

  • Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
  • Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
  • Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
  • Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
  • Ladle the soup into bowls and garnish with parsley.
  • Enjoy!

SLOW-COOKER ITALIAN CHICKEN-LENTIL SOUP



Slow-Cooker Italian Chicken-Lentil Soup image

Make homemade soup the easy way by using a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 12

1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium zucchini, chopped (2 cups)
4 medium carrots, sliced (2 cups)
1 cup dried lentils (8 oz), sorted, rinsed
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms (3 oz)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired

Steps:

  • Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g

SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP



Slow-Cooker Italian Chicken-Pasta Soup image

A hearty soup featuring chicken and vegetables simmers in the slow cooker while you're away. Just stir in the pasta when you get home!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 6

Number Of Ingredients 8

1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup diced carrots (about 2 medium)
1/2 cup finely chopped onion (1 medium)
1/2 cup halved pitted ripe olives
2 cloves garlic, finely chopped
1 carton (32 ounces) Progresso™ chicken broth
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/2 cup uncooked small shell pasta

Steps:

  • Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)



Tuscan Bean, Chicken, and Italian Sausage Soup Recipe - (4.7/5) image

Provided by campbellkid36

Number Of Ingredients 11

3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
1 onion, chopped
1 yellow squash, sliced
2 cloves garlic, pressed
1 (32 ounce) carton chicken broth
2 (15 ounce) cans white beans, drained and rinsed
1 (15 ounce) can Italian-style diced tomatoes
2 cups baby spinach leaves
1/3 cup red wine
1 teaspoon Italian seasoning
3 tablespoons grated Pecorino-Romano cheese

Steps:

  • Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

ITALIAN CHICKEN AND FONTINA SOUP



Italian Chicken and Fontina Soup image

Creamy, cheesy, Italian-y. Poaching the chicken breasts is easy, but any method of cooking is fine, including using leftovers! Serve hot, sprinkled with extra cheese if desired. So good with garlic bread.

Provided by pc

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

Time 50m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breasts
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, finely chopped
1 tablespoon all-purpose flour
6 cups chicken broth
6 sprigs fresh rosemary
½ cup milk
1 ½ cups grated fontina cheese

Steps:

  • Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks.
  • Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined.
  • Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs.
  • Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 10 g, Cholesterol 117.8 mg, Fat 23.2 g, Fiber 0.6 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 1829.4 mg, Sugar 4.7 g

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)



Italian Chicken Soup (With Kidney Beans) image

Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.

Provided by mums the word

Categories     Poultry

Time 2h15m

Yield 12-14 serving(s)

Number Of Ingredients 19

4 chicken breast halves (bone in)
1 onion, halved
1 carrot, quartered
3 stalks celery & leaves, chopped
2 (14 1/2 ounce) cans chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 (14 1/2 ounce) can diced tomatoes, undrained
6 -8 green onions, thinly sliced
1/2 cup chopped parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1/4 cup romano cheese, grated

Steps:

  • In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
  • Reduce heat and simmer 1 1/2 hours.
  • Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
  • Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
  • Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
  • Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

ITALIAN CHICKEN VEGETABLE SOUP



Italian Chicken Vegetable Soup image

Make and share this Italian Chicken Vegetable Soup recipe from Food.com.

Provided by Donna Luckadoo

Categories     < 60 Mins

Time 45m

Yield 10

Number Of Ingredients 17

1 lb cooked chicken, diced
46 ounces tomato juice
2 (15 ounce) cans diced tomatoes (fire roasted)
6 ounces tomato paste
1 cup diced and sauteed' onion
15 ounces cannellini beans, drained
15 ounces black beans, drained
15 ounces black-eyed peas, drained
15 ounces whole kernel corn, drained
15 ounces chickpeas, drained
2 (15 ounce) cans mixed vegetables, drained
1 tablespoon sugar
1/2 teaspoon salt & pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)

Steps:

  • In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
  • Next add drained vegetables and chicken and continue to simmer for 20 minutes.
  • Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
  • Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

ITALIAN CHICKEN MEATBALL SOUP WITH BARLEY



Italian Chicken Meatball Soup With Barley image

This soup bursts with flavor. Now that I've moved back to "The Great Northwest", it has become a favorite on rainy, gray days. Serve with crusty bread and a salad of spinach and tomatoes topped with toasted pine nuts.

Provided by Northwest Lynnie

Categories     Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 21

9 cups low sodium chicken broth
6 garlic cloves, crushed and divided
1/2 cup barley
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 1/2 cups diced carrots
1 onion, chopped
1/2 teaspoon fresh ground black pepper
1 lb ground chicken thighs or 1 lb ground turkey
4 garlic cloves, minced
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup freshly grated romano cheese
2 tablespoons milk
1 egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh parsley
freshly grated parmesan cheese

Steps:

  • Mix seasonings and dried herbs in a small bowl.
  • Rinse barley and drain it.
  • Combine barley in a large soup pot with the 9 cups of chicken broth, about HALF the herb mixture, and 3 of the cloves of crushed garlic.
  • Bring to a simmer and cook covered for 30 minutes.
  • Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
  • When the barley/broth mixture has simmered for 30 minutes, add in the remaining 3 crushed garlic cloves, the rest of the seasonings and dried herb mixture, the meatballs, and the carrots and onion.
  • Bring soup back to a low simmer, and cook for another 30 minutes, stirring gently every 10 or 15 minutes so meatballs won't stick to the bottom or break apart.
  • Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.

Nutrition Facts : Calories 440.3, Fat 18.5, SaturatedFat 5.9, Cholesterol 103, Sodium 828.5, Carbohydrate 40.1, Fiber 5.4, Sugar 4.5, Protein 30.1

SLOW-COOKER ITALIAN CHICKEN-LENTIL SOUP



Slow-Cooker Italian Chicken-Lentil Soup image

Make homemade soup the easy way by using a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 12

1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium zucchini, chopped (2 cups)
4 medium carrots, sliced (2 cups)
1 cup dried lentils (8 oz), sorted, rinsed
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms (3 oz)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired

Steps:

  • Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g

HEARTY ITALIAN CHICKEN VEGETABLE SOUP



Hearty Italian Chicken Vegetable Soup image

A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot

Provided by DaHomeCooker

Categories     Chicken

Time 2h30m

Yield 16 3/4 cup serving

Number Of Ingredients 17

2 lbs chicken breasts (diced)
2 (12 ounce) cans tomatoes (diced)
1 cup celery (diced)
1 cup onion (diced)
1/2 cup corn
1/2 cup peas
1/2 cup carrot (diced)
1/2 cup green beans (diced)
1 cup potato (diced)
6 cups hot water
6 chicken bouillon cubes
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (4 ounce) can tomato paste

Steps:

  • In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
  • For Stove top: Add remaining ingredients and bring to a boil.
  • Once the soup comes to a medium boil reduce heat to a simmer.
  • Soup should just gently bubble from here on out.
  • After 30 minute do a taste test of the broth add additional spices to your taste.
  • simmer for an additional hour then test vegetables for doneness.
  • For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
  • Set crockpot on high for two hours then reduce to low.
  • After 2 hours do a taste test of the broth add additional spices to your taste.
  • Let simmer for an additional 4 hours.
  • (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Categories     Soup/Stew     Food Processor     Cheese     Chicken     Onion     Pasta     Tomato     Lunch     Boil     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 6 quarts

Number Of Ingredients 8

1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
2 whole chicken breasts, split with skin and bones
4 quarts water
3 pounds onions, chopped fine
1 large celery rib, chopped fine
a 1-pound can whole peeled tomatoes with juice
7 ounces vermicelli, broken into small pieces
1 cup freshly grated Romano cheese

Steps:

  • In an 8-quart kettle or stockpot combine chicken, water, onions, celery, and salt and pepper to taste and cook, covered, at a brisk boil until chicken is tender, bout 30 minutes.
  • Remove kettle from heat and transfer chicken to a bowl. When chicken is cool enough to handle remove meat, discarding skin and bones. Tear chicken into bite-size shreds.
  • In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.
  • Return kettle of broth to heat and add tomatoes. Bring soup to a boil and add vermicelli. Cook 7 to 10 minutes, or until noodles are nearly tender. Add chicken and cook a few minutes more.
  • Just before serving, stir in Romano.

GRANDMA'S ITALIAN CHICKEN SOUP



Grandma's Italian Chicken Soup image

This is a recipe we had all the time growing up. We were a family of nine, and my mom brought this out when it was getting close to payday and money was tight. It was a great budget meal. As adults, I can say all of my siblings and me continue to make this soup. We love it.

Provided by Susan McGreevy

Categories     Chicken Soups

Time 2h

Number Of Ingredients 15

SOUP
1 large oven stuffer roaster chicken
water
2 medium onions
1 bunch carrots
1/2 bunch celery
1 can(s) small, tomato paste
MEATBALLS
2 lb ground beef, lean
2 c breadcrumbs
4 eggs
salt and pepper
TO SERVE
1 lb small pasta - ditalini, small shells, elbows
grated cheese

Steps:

  • 1. Use a large stock pot. Rinse chicken, inside and out. Place in stock pot and cover with water. Add the onion. Simmer for 45 minutes or until the chicken is cooked through.
  • 2. Remove the cooked chicken from the pot. When cool enough to handle, remove chicken meat and add back to the stock pot. Discard skin, fat, bones, etc.
  • 3. Add carrots and celery to the stock pot and continue to simmer. Meanwhile make meatballs.
  • 4. Mix the chopmeat, eggs and breadcrumbs. Season with salt and pepper. Form into mini meatballs and drop into the soup. Simmer soup until meatballs are cooked through and celery and carrots are soft. Add tomato paste and stir. You can skim any foam from the top of the soup at this point.
  • 5. We normally make small pasta - ditalini, elbows, small shells or any type of small pasta to go along with this. Do NOT add to the soup. Make the pasta, add to your bowl and ladle soup over top. Garnish with parmesan cheese. Serve with crusty italian bread and you have a meal. There will be leftovers! You can also freeze the soup.

Tips:

  • Use a variety of vegetables. This will give your soup a more complex and flavorful taste. Some good options include carrots, celery, onions, garlic, potatoes, and leeks.
  • Don't be afraid to experiment with different herbs and spices. Italian seasoning, oregano, basil, thyme, and rosemary are all good choices. You can also add a pinch of red pepper flakes for a little heat.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to develop and meld together.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Italian chicken soup is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give Italian chicken soup a try.

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