Best 8 Italian Style Chicken Noodle Soup Recipes

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Discover the rich and comforting flavors of Italian-style chicken noodle soup. This classic dish blends the essence of Italian cooking with the warmth of traditional chicken noodle soup. Indulge in a symphony of flavors as juicy chicken, tender vegetables, and aromatic herbs come together in a delectable broth. With every spoonful, you'll be transported to the heart of Italy, where culinary traditions have been passed down for generations. So, let's embark on a culinary journey and explore the best recipes for this savory and soul-satisfying soup.

Let's cook with our recipes!

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-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

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

Provided by Chef Pooh 2

Categories     Stocks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

4 chicken breasts or 4 chicken thighs
4 stalks celery
4 carrots, sliced
1 (16 ounce) box frozen spinach
2 onions, diced
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) container of fresh sliced mushrooms
2 garlic cloves, pressed
1 teaspoon oregano
1 teaspoon sweet basil
kosher salt
1 teaspoon cayenne pepper (optional)
fresh ground pepper
1 teaspoon ground coriander
1 (16 ounce) box tortellini
chicken stock

Steps:

  • After cooking chicken, cut up into pieces.
  • Chop veggies, throw into pot of chicken stock. I start out with 4 cans of chicken stock and if needed I'll add 1 or 2 more cans.
  • Add cut up chicken.
  • add spices.
  • Let come to boil, then take down to simmer.
  • Add noodles. I usually cook noodles seperately and add when done.
  • Eat.

Nutrition Facts : Calories 258.3, Fat 7.9, SaturatedFat 2.8, Cholesterol 46.9, Sodium 368.3, Carbohydrate 29.7, Fiber 4.5, Sugar 5.9, Protein 19.1

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.

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.

ITALIAN TOMATO CHICKEN NOODLE SOUP



Italian Tomato Chicken Noodle Soup image

This recipe has been in my family for years. My dad's mom made it for him, and my dad made it for me. It is a great recipe to make when you are sick because it requires little effort. When I have more time and really want to dress this recipe up, I'll use roasted chicken instead of the canned chicken. I never measure anything, I just eye-ball everything! Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (26 ounce) can tomato soup, family-size
1 (5 ounce) can premium chunk chicken
1 -2 chicken bouillon cube, depending on taste preference
2 cups water
1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
3 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon rosemary
1/2 teaspoon marjoram or 1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
8 ounces spaghetti, broken into 1-inch pieces, uncooked

Steps:

  • Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft.
  • Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally.
  • Add tomato soup, chicken boullion, and water. Bring to boil.
  • Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!).
  • You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.

Nutrition Facts : Calories 449.6, Fat 10.7, SaturatedFat 5.1, Cholesterol 37.4, Sodium 1432.9, Carbohydrate 71.1, Fiber 4.7, Sugar 17.4, Protein 18.8

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.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. When possible, use organic or locally-sourced ingredients.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the soup will be bland and watery. Add the ingredients in batches, making sure that each batch is cooked through before adding the next.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.
  • Garnish the soup with fresh herbs: Fresh herbs like parsley, basil, or thyme will add a pop of color and flavor to your soup.

Conclusion:

Italian-style chicken noodle soup is a delicious, comforting, and easy-to-make soup that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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