Best 8 Homemade Italian Chicken Soup Recipes

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**Homemade Italian Chicken Soup: A Comforting and Flavorful Dish**

When the weather turns cold, there's nothing quite like a warm and comforting bowl of soup to warm your body and soul. This homemade Italian chicken soup is the perfect solution, with its rich and flavorful broth, tender chicken, and an array of colorful vegetables. Not only is it incredibly delicious, but it's also a great way to use up leftover chicken. This recipe is easy to follow and can be tailored to your own preferences, making it a versatile dish that the whole family will love. In addition to the classic chicken soup recipe, this article also includes variations for a slow cooker version, a gluten-free version, and a version made with orzo pasta. So whether you're looking for a quick and easy weeknight meal or a hearty and comforting soup to serve at a special gathering, this homemade Italian chicken soup has you covered.

Here are our top 8 tried and tested recipes!

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

1 fennel bulb, chopped
1/2 cup chopped onion
2 teaspoons olive oil
2 cups hot water
4 cups reduced-sodium chicken broth
1-1/2 cups chopped carrots
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds

Steps:

  • In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

HOMEMADE ITALIAN CHICKEN SOUP



Homemade Italian Chicken Soup image

Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 19

4 bone-in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
6 to 8 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/4 cup grated Romano cheese

Steps:

  • In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

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

ITALIAN CHICKEN RICE SOUP



Italian Chicken Rice Soup image

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

1 can (49-1/2 ounces) chicken broth
1 jar (26 ounces) meatless spaghetti sauce
1-1/2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon dried thyme
3 cups cooked rice
1 teaspoon sugar

Steps:

  • In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 898mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.

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

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound ditalini pasta (a very short macaroni-type pasta)
2 tablespoons olive oil
1 fryer chicken, cut into pieces
8 cups low-sodium chicken broth
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapenos, diced
1 medium onion, diced
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes
2 cups heavy cream
Parmesan shavings, for serving
Crusty Italian bread, for serving

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
  • Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
  • Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
  • In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
  • Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Tammy Moore-Worthington

Categories     Soup/Stew     Chicken     Pasta     Quick & Easy     Dinner     Lunch     Fennel     Bell Pepper     Zucchini     Bon Appétit     New Mexico

Yield Serves 4

Number Of Ingredients 13

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Serve, passing cheese separately.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for organic, free-range chicken and fresh vegetables.
  • Don't overcrowd the pot: When you add too much chicken and vegetables to the pot, they won't cook evenly. Cook the soup in batches if necessary.
  • Season the soup well: Italian seasoning, garlic, salt, and pepper are all essential seasonings for chicken soup. Add them to taste.
  • Let the soup simmer: Simmering allows the flavors to meld and develop. Simmer the soup for at least 30 minutes, or longer if you have time.
  • Serve the soup with your favorite toppings: Shredded Parmesan cheese, crusty bread, or a dollop of pesto are all great additions to chicken soup.

Conclusion:

This classic chicken soup recipe is simple, yet satisfying. With its tender chicken, flavorful broth, and fresh vegetables, it's the perfect comfort food for a cold day. The addition of Italian seasonings gives the soup a unique and delicious flavor that will please everyone at the table. So next time you're looking for a hearty and healthy meal, give this homemade Italian chicken soup a try.

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