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–+ servings
Italian Chicken Soup 1

Italian Chicken Soup

This hearty, soul-warming Italian Chicken Soup features tender chicken, al dente pasta, and garden-fresh vegetables swimming in a savory herb-infused broth that will transport you straight to a Tuscan countryside kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 310 kcal

Equipment

  • Dutch Oven or Large Soup Pot
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons

Ingredients
  

For the Base

  • 2 tablespoons olive oil extra virgin preferred for authentic flavor
  • 1 large onion finely diced (about 1 cup)
  • 3 carrots sliced into coins (about 1 cup)
  • 3 celery stalks diced (about 1 cup)
  • 4 garlic cloves minced (or 2 teaspoons garlic paste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 8 cups chicken broth low sodium recommended
  • 1 can diced tomatoes 14.5 oz, with juices
  • 2 bay leaves

For the Protein and Pasta

  • 1.5 pounds boneless, skinless chicken breasts
  • 8 oz pasta ditalini, orzo, or small shells
  • 1 can cannellini beans 15 oz, drained and rinsed

For Finishing

  • 3 cups fresh spinach roughly chopped
  • 1/4 cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice
  • grated Parmesan cheese for serving
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften but not brown.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle in the dried oregano, basil, thyme, and red pepper flakes, stirring to coat the vegetables in the spices.
  • Pour in the chicken broth and add diced tomatoes with their juices. Drop in the bay leaves and season with a pinch of salt and freshly ground black pepper. Bring the mixture to a gentle boil.
  • Gently add the whole chicken breasts to the simmering broth. Reduce heat to maintain a gentle simmer, cover, and cook for about 15-20 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer.
  • Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  • Meanwhile, bring the soup back to a boil and add the pasta. Cook according to package directions, usually 8-10 minutes, until just al dente.
  • When the pasta is almost done, add the cannellini beans and shredded chicken back to the pot. Simmer for 2-3 minutes to heat through.
  • Stir in the chopped spinach and fresh herbs, allowing them to wilt from the residual heat.
  • Remove from heat, add the fresh lemon juice, and taste for seasoning, adjusting salt and pepper as needed.
  • Serve hot in bowls with a sprinkle of freshly grated Parmesan cheese on top.

Notes

For a creamier soup reminiscent of Tuscan chicken soup, add ½ cup heavy cream or coconut cream.
You can use pre-cooked rotisserie chicken instead. Simply shred 3-4 cups and add it in the final step to warm through.
For the perfect soup consistency, cook the pasta 1-2 minutes less than package directions as it will continue to absorb liquid.
The flavor actually improves after 24 hours as ingredients meld together, making this an excellent make-ahead meal.

Nutrition

Calories: 310kcalCarbohydrates: 30gProtein: 28gFat: 9gSodium: 650mgFiber: 5gVitamin A: 70IUVitamin C: 20mgIron: 15mg
Keyword Chicken Soup, Italian Soup, Chicken Pasta Soup, Tuscan Soup
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