Italian Chicken Soup

About This Recipe

This recipe provides instructions for preparing a chicken soup incorporating ingredients and flavors commonly associated with Italian cuisine. The method involves simmering chicken and vegetables in broth to create a hearty soup.

Why You’ll Love This Recipe

The recipe produces a complete, balanced soup in a single pot. The combination of chicken, vegetables, and herbs results in a flavorful broth. The instructions are sequential and designed for clarity.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup ditalini pasta or other small pasta
• 2 cups fresh spinach
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Step by Step Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken with salt and pepper, then add it to the pot. Cook for 5-7 minutes per side until browned. Remove the chicken from the pot and set aside.
3. Add the onion, carrots, and celery to the same pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and diced tomatoes with their juices.
6. Add the dried oregano, dried basil, and bay leaf.
7. Return the browned chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through.
8. Remove the chicken from the pot and shred it using two forks.
9. Return the shredded chicken to the pot.
10. Increase the heat to medium-high and bring the soup back to a simmer. Add the pasta and cook according to package directions until al dente.
11. Stir in the fresh spinach and cook for 1-2 minutes until wilted.
12. Remove the bay leaf. Season the soup with additional salt and pepper to taste.
13. Serve hot, topped with grated Parmesan cheese if desired.

FAQ

Can I use a different type of pasta?

Yes, any small pasta shape such as orzo, small shells, or broken spaghetti can be used in place of ditalini.

How can I make this soup gluten-free?

Use a gluten-free pasta variety and ensure the chicken broth is certified gluten-free.

Can I use frozen vegetables?

Frozen carrot and celery blends can be used as a substitute for fresh vegetables.

You Must Know

Browning the chicken before simmering develops flavor in the soup. If the soup becomes too thick upon standing, it can be thinned with additional chicken broth. The pasta will continue to absorb liquid as the soup sits.

Storage Tips

Store completely cooled soup in a sealed container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Note that pasta may become soft when frozen and reheated.