Italian Tomato Chicken Noodle Soup
Warm up with a comforting bowl of Italian Tomato Chicken Noodle Soup, a hearty twist on the classic chicken noodle soup that’s infused with bold Italian flavors. This soul-soothing recipe combines tender shredded chicken, savory crushed tomatoes, and aromatic herbs like basil, oregano, and thyme, all simmered together in a rich chicken broth. Hearty egg noodles and a medley of fresh vegetables, including carrots, celery, and onions, make this soup both nourishing and satisfying. Finished with fresh parsley and an optional sprinkle of Parmesan cheese, it’s the perfect recipe for busy weeknights or chilly days. Ready in just 50 minutes, this one-pot wonder is flavorful, easy to prepare, and perfect as a complete meal. Ideal for those searching for comforting soups, Italian-inspired recipes, or hearty dinner ideas!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 large carrots, sliced into thin rounds
- 2 celery stalks, diced
- 2 medium boneless, skinless chicken breasts
- 28 ounces crushed tomatoes, canned
- 6 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons dried thyme
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the chicken breasts. Sear each side for 2–3 minutes until lightly browned.
Pour in the crushed tomatoes and chicken broth, ensuring the chicken is fully submerged.
Add the salt, black pepper, dried basil, dried oregano, and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir.
Add the egg noodles to the soup and cook for 8–10 minutes, or until the noodles are tender.
Taste the soup and adjust seasoning, adding more salt or pepper if needed.
Remove from heat and stir in the fresh parsley.
Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 8094 mg | 352% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 49.4 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1189 mg | 91% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5103 mg | 109% | |
*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.
