Italian Style Chicken Noodle Soup Food

ITALIAN CHICKEN SOUP

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.

ITALIAN CHICKEN NOODLE SOUP

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.

ITALIAN-STYLE ROTISSERIE-CHICKEN NOODLE SOUP WITH GREEN BEANS

Steps:

• In a soup pot, heat oil, two turns of the pan, over medium-high
• Add the onion, celery, peppers and garlic; season with salt and pepper
• Cook, stirring occasionally, until softened, 7-8 minutes
• Stir in the stock, tomatoes and the parmesan rind, if using
• Bring to a boil
• Add the green beans and pasta; cook at a low rolling boil until the noodles are al dente and the beans are crisp-tender, about 5 minutes
• Remove from the heat, add the chicken and stir until warmed through, about 3 minutes
• Discard the Parmesan rind and stir in the basil
• (For a brothier soup, add a couple of cups of water with the chicken stock
• )

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.

ITALIAN-STYLE CHICKEN NOODLE SOUP

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.

HOMEMADE AUTHENTIC ITALIAN CHICKEN SOUP

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.

HOMEMADE ITALIAN CHICKEN SOUP

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.

ITALIAN CHICKEN NOODLE SOUP

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.

ITALIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• Heat olive oil, 2 turns of the pan, in a soup pot over medium heat
• Add vegetables and garlic, season with salt and pepper, and cover and sweat vegetables, 10 minutes, stirring occasionally
• Add tomatoes, stock and chicken, cheese rind, bring soup to low boil
• Add green beans and simmer 5 minutes longer to tender
• Heat water to boil for pasta, salt the water and cook to al dente
• Drain and toss with a drizzle of oil
• Keep noodles separate from soup to avoid overcooking the pasta and add them to the soup to heat through as you serve

INSTANT POT ITALIAN CHICKEN SOUP

Steps:

• Trim any excess fat from the chicken thighs, season on both sides with salt and pepper and set aside.
• Press the "sauté" button on the Instant Pot, heat for about 1-1/2 minutes, then add the olive oil and the onions.
• Sauté the onions until lightly browned around the edges, 3 to 4 minutes, then add the garlic and sauté for 1 minute longer.
• Add the carrots and celery, season lightly with salt and pepper and continue cooking for 2 minutes.
• Cancel the "sauté" function on the Instant Pot and arrange the chicken thighs on top of the vegetables, keeping them in as much of a single layer as possible.
• Pour 3 cups of the chicken broth over the chicken and lock the cover onto the Instant Pot.
• Use the "manual" function to set the Instant Pot to cook for 18 minutes at high pressure.
• Once the time is up, release the pressure manually by turning the steam valve to the venting position, being careful to keep your hands and face away from the top of the Instant Pot as you do.
• Use tongs to transfer the chicken thighs to a cutting board or large platter and add the remaining 2 cups of chicken broth to the Instant Pot.
• Switch the Instant Pot from the "keep warm" function to "sauté," bring the broth to a boil and add the pasta. Cook for 5 minutes, stir in the diced tomatoes and escarole and continue cooking until the greens are wilted and the pasta is tender, 4 to 5 minutes longer.
• While the pasta cooks, remove the bones from the chicken thighs, shred the meat and as soon as the pasta is done, add it back to the soup.
• To serve, ladle the soup into individual bowls, garnish with chopped parsley and top with grated Parmesan cheese.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP

Steps:

• In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
• "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
• Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
• Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
• Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
• Remove chicken and let cool and stand to shred.
• Add chopped parsley and return the shredded chicken to the soup.
• Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
• Simmer while cooking ditalini (or other stubby pasta).
• Serve soup over cooked pasta to taste.
• Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

INSTANT POT ITALIAN CHICKEN SOUP RECIPE

Steps:

• Place all the ingredients except for the pasta and parmesan cheese in the instant pot.
• Add the lid and make sure the valve is set to sealing position.
• Cook on high pressure for 25 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
• Remove the chicken, shred and return it back to the instant pot.
• Stir in the uncooked pasta. Switch the instant pot to the sauté option and bring the mixture to a boil.
• Cook the pasta, stirring frequently, for 8 -10 minutes, or until the pasta is soft and cooked through. Then switch the instant pot to the keep warm setting.
• Stir to combine. Serve the soup topped with the parmesan cheese and enjoy!

ITALIAN CHICKEN TORTELLINI SOUP

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.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

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.

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

SICILIAN CHICKEN SOUP

Steps:

• Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
• Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
• Simmer 2 hours, stirring occasionally.
• Remove bay leaves.
• Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
• Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
• Simmer 30 minutes.
• While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
• Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).

ITALIAN CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock and stir to combine. Add the bouquet garni. Bring to a boil over high heat. Reduce the heat to simmer and allow the flavors to marry, about 15 minutes.
• Add the green beans, egg noodles and chicken. Stir to combine and poke with your spoon to make sure the beans and noodles are submerged. Simmer until the noodles and beans are tender, 8 to 10 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.
• In a large soup pot, combine the chicken, water, celery, onions, carrots, bay leaves, parsley, thyme and peppercorns. Bring the mixture to a boil over high heat.
• Decrease the heat to low and simmer for 11/2 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the chicken and vegetables.
• Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Before using, skim off and discard any fat that solidifies on the surface of the stock.

ITALIAN TOMATO CHICKEN NOODLE SOUP

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.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

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.

ITALIAN CHICKEN SOUP

Steps:

• Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
• Add carrots and cook for 5 minutes.
• Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
• Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
• Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.

ITALIAN CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large Dutch oven or stockpot set over medium heat, add the olive oil. When the oil is hot add the celery, onion, bell peppers, and zucchini. Cook until veggies are tender, about 5-7 minutes, then add the jalapeño and garlic and continue sautéing for 2 minutes.
• Pour in the diced tomatoes along with the chicken broth, turn the heat up and bring to a boil. Add the chicken, oregano, salt, pepper and red pepper flakes, reduce heat and simmer for 20 minutes. Add the pasta and cook until al dente, about 10 minutes or so, then remove from the heat and stir in the parsley and cream. Allow to cool for 10 minutes.
• Garnish with grated or shaved parmesan, serve immediately.

ITALIAN CHICKEN SOUP

Steps:

• Slow cooker instructions: Add all of the ingredients except pasta to slow cooker. Cover, and cook on low for 5 hours. Remove chicken, shred, and add back to broth. Add pasta, cover, and turn to high heat for 30 minutes. Serve with Parmesan cheese if desired.
• Stockpot instructions: Add all of the ingredients except pasta to stockpot. Cover, and cook on low for an hour. Remove chicken, shred, and add back to broth. Add pasta, cover, and turn to high heat for 30 minutes. Serve with Parmesan cheese if desired.