Nonnas Italian Style Chicken Noodle Soup Food

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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

CHICKEN PASTINA SOUP



Chicken Pastina Soup image

Chicken Pastina Soup is ready in less than an hour and is the best Italian comfort food! Feel free to halve the recipe, if you need a smaller batch.

Provided by Mamma C

Categories     Main Course

Number Of Ingredients 12

2 tablespoons olive oil
2 pounds chicken breasts ((boneless & skinless))
1/4 teaspoon garlic powder
1/4 teaspoon pepper ((divided use))
1/8 teaspoon salt
1/2 medium yellow onion ((or white, red))
3 medium celery stalks
2 large carrots
6 cups chicken stock ((1 1/2 quarts))
3 cups water
1/2 pound pastina ((Acini de pepe or stelline. See notes.))
1/3 cup grated Parmesan cheese ((plus extra for serving))

Steps:

  • Add 2 tablespoons of olive oil to a soup pot and place it over medium heat. Use a long spoon to push the oil around the bottom of the pan so it completely covers the bottom. Heat the oil until it's sizzling.
  • When the oil is sizzling, pat the chicken breasts dry with paper towels and add them to the pot with tongs. In a tiny bowl, stir together 1/4 teaspoon of garlic, 1/8 teaspoon of black pepper, and 1/8 teaspoon of salt. Season the chicken with this mixture. Let the chicken sear for five minutes on the first side, until it's golden brown.
  • Wear oven mitts while using tongs to flip the chicken over (the oil may splash). If the chicken is sticking to the pan, use the tongs to push under the chicken to separate it from the pan. When the chicken is flipped over, pour one cup of the chicken stock over it and cover the pot. Let the chicken simmer gently over medium heat for seven minutes.
  • While the chicken is simmering, prepare the vegetables. Peel half an onion and chop it. Rinse the celery, scraping off any dirt, and trim off the ends. Cut the celery into small pieces (dice). (Cut a stalk in half the short way, then slice each of those pieces in half the long way. Then cut into small pieces.) Rinse the carrots and peel them. Trim off the ends. Cut the carrots into small pieces like the celery.
  • When the chicken has simmered for seven minutes, use tongs to remove the chicken to a large bowl to sit for a couple minutes to cool. (If you have a stand mixer, place the chicken in the bowl of the stand mixer.) You will be shredding the chicken after you get the vegetables going in the pan (see the next step).
  • While the chicken is cooling off a bit, add the onions, carrots and celery to the pot over medium-high heat and give them a stir. Sauté the vegetables, stirring occasionally, until the carrots and celery are soft. It could take 15 minutes. (You want to make sure you don't have crunchy vegetables in your soup.) If the liquid evaporates during this time, you can add a little stock to the pan, so the veggies don't burn.
  • While the vegetables are cooking, shred the chicken. The easiest way is to use a stand mixer with a paddle attachment to shred the chicken on a low setting. If you don't have a stand mixer, use two forks to shred the chicken. The chicken should be cooked through, but if it seems slightly undercooked, it will finish cooking later in the soup.
  • When the vegetables are tender, add the rest of the chicken stock and 3 cups of water to the pot. Stir in 1/8 teaspoon of black pepper. Cover the pot, increase the heat to high, and let the soup come to a boil.
  • When it is boiling, add the pastina to the pot. Lower the heat slightly, give the pasta a stir, and boil it for 10 minutes, or until al dente. Do not drain it. (Acini de pepe needs the 10 minutes, but stelline may cook faster.)
  • After 10 minutes, stir in the shredded chicken and 1/3 cup grated Parmesan. Lower the heat and let the pot simmer for a couple minutes until the chicken is heated through. Taste to see if any additional salt is needed. (It will depend on how much salt was in your chicken stock.)
  • Serve immediately by ladling some soup with pastina into each bowl. Sprinkle Parmesan (or Romano) on each serving. Any pastina left in the pot will absorb the broth quickly, so use a slotted spoon to remove the pastina to a separate container so it can be refrigerated later.
  • Store leftover pastina separately from the broth. Refrigerate each for up to four days. To reheat, add some of the broth to the pastina in a bowl and heat, covered loosely with wax paper, in the microwave. If you run out of soup broth for leftovers, you can add some chicken stock to the pastina or serve it with butter and cheese.
  • The leftovers also freeze well. Freeze the pastina and broth separately.

Nutrition Facts : Calories 353 kcal, Carbohydrate 30 g, Protein 34 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 506 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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 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

NONNA'S ITALIAN WEDDING SOUP



Nonna's Italian Wedding Soup image

This is my Nonna/Italian grand mothers recipe!!! I make my own broth & this soup is so wonderful I get people asking me to make it all the time! It makes quite a large pot of soup also so you'll need a large soup pot!! Enjoy

Provided by stunt wife09

Categories     European

Time 2h

Yield 18 1 gallon soup, 8-18 serving(s)

Number Of Ingredients 13

4 large chicken breasts (with bone & skin)
8 cups water
8 chicken bouillon cubes
2 celery, sticks whole for flavor discard after broth is made
1 lb ground beef
1 tablespoon minced garlic
1 egg
1/4 cup parsley flakes
1/2 cup Italian breadcrumbs
1 cup inceni di peppi pasta (teeny tiny pasta that are round)
2 cups chopped celery
2 cups chopped carrots
chopped spinach, 2 handfuls

Steps:

  • BROTH:.
  • To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
  • MEATBALLS:.
  • Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
  • PASTA:.
  • In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
  • Chop 2 cups each of celery & carrots.
  • Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
  • at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
  • I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
  • You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
  • ENJOY.

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