Italian Chicken Soup
Italian Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, large, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 7 ounces boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- 3 1/2 ounces small pasta, such as ditalini or orzo
- 1 3/4 ounces fresh spinach, chopped
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery stalks. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 2
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 3-5 minutes.
⏱️ 6 min
- 3
Pour in 6 cups of chicken broth and add 1 can of undrained diced tomatoes. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1 bay leaf.
⏱️ 2 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld and the chicken to cook through.
⏱️ 20 min
- 5
After simmering, remove the bay leaf. Increase the heat to medium and add 3 1/2 ounces of small pasta to the pot. Cook according to package directions, typically 8-10 minutes, or until the pasta is al dente.
⏱️ 10 min
- 6
Stir in 1 3/4 ounces of fresh chopped spinach and 2 tablespoons of fresh chopped parsley. Cook for 2-3 minutes until the spinach wilts.
⏱️ 3 min
- 7
Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Chicken Soup
- 2 tablespoons olive oil
- 1 onion, large, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 7 ounces boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- 3 1/2 ounces small pasta, such as ditalini or orzo
- 1 3/4 ounces fresh spinach, chopped
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery stalks. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 2
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 3-5 minutes.
⏱️ 6 min - 3
Pour in 6 cups of chicken broth and add 1 can of undrained diced tomatoes. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1 bay leaf.
⏱️ 2 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld and the chicken to cook through.
⏱️ 20 min - 5
After simmering, remove the bay leaf. Increase the heat to medium and add 3 1/2 ounces of small pasta to the pot. Cook according to package directions, typically 8-10 minutes, or until the pasta is al dente.
⏱️ 10 min - 6
Stir in 1 3/4 ounces of fresh chopped spinach and 2 tablespoons of fresh chopped parsley. Cook for 2-3 minutes until the spinach wilts.
⏱️ 3 min - 7
Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 2 min