HOMEMADE ITALIAN CHICKEN SOUP
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
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 CHICKEN NOODLE SOUP
Chicken noodle soup is great. Chicken noodle soup with pesto, parmesan, lemon zest and a slug of olive oil is even better.
Provided by Jill Dupleix
Categories Lunch
Time 45m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- 1. Rinse the chicken thighs and pat dry. Place the stock in a large pot, add the chicken, and slowly bring to the boil, skimming. Add carrots, leeks, celery, bay leaves, sea salt and pepper, and simmer for 10 minutes. Remove the chicken, and continue to simmer the vegetables for a further 10 minutes or until tender. 2. Shred the chicken meat, discarding any skin or bones. Cook the pasta in simmering salted water until al dente, then drain. 3. To serve, return the chicken to the broth with the noodles, and gently heat through. Add the parsley and ladle the soup and noodles into four warmed pasta bowls. Serve with a dollop of pesto, grated parmesan, lemon zest, cracked black pepper and a drizzle of olive oil.
BRODO DI POLLO ~ ITALIAN CHICKEN SOUP
Brodo di pollo. That's Italian for "the most gosh darn comforting and restorative chicken soup ever to cross the lips of someone who's under the weather or just needs some soothing sustenance."
Provided by Elisabetta Minervini
Categories Mains
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, carrots, celery, and passata. Place the chicken drumsticks or legs in the saucepan, add the water, cover with a lid, and bring to a boil.
- Remove the lid, add the half stock cube, if using, and season with Sea salt. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, until the broth reduces slightly, concentrating its flavor.
- Meanwhile, bring a saucepan of salted water to the boil and cook the pasta until al dente or according to package instructions. Drain and set aside.
- Strain the broth into a large, clean bowl and reserve the chicken and vegetables for another meal (such as adding them to some rewarmed leftover broth the next day when you're feeling stronger and able to tolerate solid foods).
- Divide the pasta among 4 shallow bowls and ladle the hot chicken broth over it. Sprinkle with the Parmesan and serve. [Editor's Note: As one of our recipe testers said to us, "You may not think such a small amount of Parmesan would matter. It does."]
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 30 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 196 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 11 g
ITALIAN CHICKEN SOUP
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
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 TORTELLINI SOUP
Nothing screams cozy like a giant bowl of Italian Chicken Tortellini Soup! Loaded with tender cheese tortellini, shredded chicken, fresh baby spinach, carrots, and celery... all in a super flavorful chicken broth! Serve this family favorite with extra parmesan cheese and crusty bread.
Provided by Ashley Manila
Categories Dinner
Time 1h15m
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES
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
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.
CROCK POT ITALIAN CHICKEN SOUP RECIPE
Crock Pot Italian Chicken soup recipe is a tasty and easy meal everyone will enjoy. Slow Cooker Italian Chicken Soup is filling and healthy. Try Italian chicken soup for a delicious meal everyone will ask for more!
Provided by Carrie Barnard
Categories Main Course
Time 8h5m
Number Of Ingredients 13
Steps:
- Place all the ingredients except for the pasta and the parmesan cheese in a 6 quart crock pot.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the chicken, shred and return it back to the crock pot.
- Stir in the uncooked pasta. Cover and cook on high for 20-30 minutes until the pasta is cooked through.
- Stir to combine. Serve topped with the shredded parmesan cheese and enjoy!
Nutrition Facts : Calories 338 kcal, Carbohydrate 52 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 1774 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
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
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-STYLE CHICKEN NOODLE SOUP
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
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
HOMEMADE AUTHENTIC ITALIAN CHICKEN SOUP
A light, delicate brothy soup that is an authentic way Italian chicken soup is made.
Provided by Christina Conte
Categories Soups
Time 1h50m
Number Of Ingredients 4
Steps:
- Wash the chicken, remove and wash the giblets and neck, if included, and place everything in a large pot (I used an 8qt pot). Fill about 3/4 full of water, add two teaspoons of salt, place over medium high heat, and bring to a boil.
- When scum starts to appear, remove it with a spoon, and discard. Lower the temperature, so that the soup is simmering gently.
- Let the soup simmer for an hour to an hour and a half, then remove from heat. Using a flat metal strainer, lift the chicken out of the pot and place on a plate. Remove the giblets and neck, if they are also in the soup. Strain the broth into another pot, taste for salt, adding more to taste (I can guarantee that it will need more salt at this point) then place half of the broth into a container to freeze for another time. Use the chicken to make chicken pot pie (recipe coming soon), chicken salad, or any way you like. You may also add some pieces of chicken to the soup.
- About 10 minutes before you want to serve the soup, cook the pastina in a separate pot until al dente (you can cook the pasta directly in the broth, but it will make the soup cloudy; if you don't mind it not being clear, and you don't want to wash another pot, just cook the pastina right in the broth.)
- When the pastina is ready, drain the water and add it to the simmering broth. Add the stracciatella, if using.
- Taste for salt again, and add some black pepper if desired, and serve.
Nutrition Facts : ServingSize 1 bowl
FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE
Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.
Provided by The Miserable Gourm
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and clean vegetables.
- Cut the tops off the carrots and remove onion skin but keep whole.
- Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
- Reduce heat and tilt lid to let soup simmer about 4 hours.
- Strain fat from top of broth.
- Carefully remove vegetables into a bowl to let cool.
- Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
- Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
- Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
- While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
- Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
- I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.
Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5
NONNA'S ITALIAN STYLE CHICKEN NOODLE SOUP
Steps:
- To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
- While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
- Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
- To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
Nutrition Facts : Calories 410 kcal, Carbohydrate 48 g, Protein 29 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 1711 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)
A super simple Italian soup made with a minimal of ingredients.
Provided by Christina Conte
Categories Soups
Time 30m
Number Of Ingredients 9
Steps:
- Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
- Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
- Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.
Nutrition Facts : Calories 132 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ITALIAN-STYLE CHICKEN AND MUSHROOM SOUP
This Italian Chicken and Mushroom Soup recipe is warming to the soul and is totally easy to make a big batch of on a chilly night! Packed with flavor and hearty ingredients, you'll love this soup on fall and winter nights when all you want is something cozy and comforting.
Provided by Melissa Griffiths - Bless this Mess
Categories Soup
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.
- Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery, and cook about 5 minutes longer, stirring occasionally.
- Add the broth, chicken, bay leaves, salt, and pepper. Bring the mixture to a boil over medium to medium-high heat. Reduce heat and simmer about 1 hour, stirring occasionally.
- Place both heads of garlic on a small sheet of aluminum foil, and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees F., about 35 to 40 minutes, or until the garlic is soft.
- Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.
- Remove the mushrooms from the oven, and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.
- Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through.
- Add the rosemary and parsley, and stir to mix. Remove soup from the heat.
- Add the spinach, and stir until wilted.
- Serve hot with crusty bread.
Nutrition Facts : Calories 285 calories, Sugar 2.4 g, Sodium 732.1 mg, Fat 14.2 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 3.3 g, Protein 22.5 g, Cholesterol 41.4 mg
OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 6
Steps:
- Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
- Pour the soup into a bowl.
- Top with olive oil and cheese.
- Serve with rosemary sprig.
Nutrition Facts : Calories 334 kcal, ServingSize 1 serving
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
ITALIAN CHICKEN VEGETABLE SOUP
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
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 SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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
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
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.
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- Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
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- Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes.
- Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
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- Heat oven to 400°F. Put chicken on nonstick pan, and coat with spray. Roast for 35 minutes, until golden. Set aside.
- Add potato, stock, zest of 1/2 lemon, parsley, and black pepper to large pan. Bring to a boil, turn heat down, and simmer for 10 minutes.
- Nestle cabbage wedges among the potatoes, and continue to cook for 5-8 minutes, until vegetables are tender. Turn off the heat.
- Remove skin and bones; shred the chicken. Divide the cabbage wedges and potato between 4 bowls. Add the chicken, and spoon over the broth. Garnish with remaining zest and parsley leaves.
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