Italian Chicken Soup
Warm up with a comforting bowl of Italian Chicken Soup, a hearty and wholesome dish bursting with vibrant Mediterranean flavors. This easy-to-make soup features tender shredded chicken, nutrient-packed vegetables like carrots, celery, and fresh spinach, and a flavorful combination of dried herbs, all simmered together in a rich, tomato-infused chicken broth. A touch of ditalini or orzo pasta adds a satisfying texture, while an optional Parmesan rind brings depth and creaminess to the pot. Perfect as a cozy weeknight dinner or an impressive starter, this one-pot recipe is ready in under an hour and can be garnished with fresh parsley and grated Parmesan for an extra touch of indulgence. Whether you’re seeking comfort food or a healthful meal, this Italian Chicken Soup recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 medium celery stalks, sliced
- 2 large chicken breasts, boneless and skinless
- 8 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes, canned
- 1 cup dry small pasta (such as ditalini or orzo)
- 1 Parmesan rind (optional, adds richness)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic, sliced carrots, and sliced celery, and cook for an additional 4-5 minutes.
Place the chicken breasts in the pot along with the chicken broth and diced tomatoes (with their juice). If using, add the Parmesan rind at this stage.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let it rest on a cutting board for 5 minutes. Then, shred the chicken using two forks.
Return the shredded chicken to the pot and add the pasta, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Simmer the soup for an additional 8-10 minutes or until the pasta is cooked al dente.
Stir in the chopped fresh spinach and cook for another 2-3 minutes until wilted.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 34.9 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1190 mg | 92% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3752 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
