Italian Chicken Soup by Wendy
I remember the first time I made Italian Chicken Soup. I was inspired by the rich flavors of traditional Italian cuisine but wanted to add my twist to it. The warmth of the broth, the tenderness of the chicken, and the vibrant colors of the vegetables made it a dish that quickly became a family favorite. Italian Chicken Soup is not just a meal; it’s a bowl of comfort that brings people together. When I prepare this dish, I can’t help but smile as I watch my family gather around the table, eagerly waiting for their first taste.
A Perfect Winter Warmer
On a chilly evening, there’s nothing quite like the comfort of Italian Chicken Soup. The way the steam rises from the bowl, carrying the aroma of fresh oregano and simmered chicken, fills the house with warmth. It’s a recipe that takes a bit of time, but every minute spent is worth it when you taste that first spoonful. The creamy broth, paired with the slight heat from the jalapenos, creates a perfect balance that warms you from the inside out. Italian Chicken Soup is my go-to for those cozy nights when we all need a little extra comfort.
A Family Tradition
Italian Chicken Soup has become more than just a recipe in my home; it’s a tradition. Every time I make it, I’m reminded of the memories we’ve created around the dinner table. The way my kids light up when they see the pot on the stove, knowing what’s coming, fills me with joy. It’s a dish that has seen us through countless dinners, each one filled with laughter and conversation. Italian Chicken Soup isn’t just about feeding the body; it’s about nourishing the soul and bringing us closer together.
My Personal Touch
One of the things I love about Italian Chicken Soup is how customizable it is. Over the years, I’ve experimented with different ingredients, sometimes adding carrots or zucchini for extra flavor and texture. Roasting the chicken before adding it to the soup adds a depth of flavor that makes the dish even more special. And for those who prefer a dairy-free option, coconut cream is a fantastic substitute that doesn’t compromise the richness of the soup. Italian Chicken Soup is a dish that has evolved with my family’s tastes, and it continues to be a staple in our home.
Table of Contents
Chef’s Notes- Italian Chicken Soup
- Roasting the Chicken: To elevate the flavor profile, roast the chicken breast with a little olive oil, salt, and pepper at 400°F for 25 minutes before adding it to the broth. This will deepen the flavor and add a subtle smoky taste to the soup.
- Broth Clarity: To keep the broth clear, skim off any foam that rises to the top while simmering the chicken. This step is crucial for a visually appealing and clean-tasting soup.
- Pasta Timing: If you plan on having leftovers, cook the pasta separately and add it to each bowl before serving. This prevents the pasta from becoming too soft or absorbing too much broth when stored.
- Balancing Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute half of it with milk or a dairy-free alternative. You can also add the cream gradually, tasting as you go, to achieve your desired creaminess.
- Herb Enhancement: For a more pronounced herbal flavor, add a sprig of fresh oregano or thyme to the broth while the chicken is simmering. Remove the herbs before adding the cream to avoid overpowering the soup.
- Garnish Tips: Garnishing with freshly grated Parmesan cheese just before serving enhances the richness and adds a delightful salty finish. Pair with a drizzle of good-quality olive oil and a sprinkle of fresh herbs for a restaurant-quality presentation.
- Spice Management: Adjust the amount of jalapenos based on your spice tolerance. You can remove the seeds for a milder heat or add more for a spicier kick.
- Veggie Variations: Feel free to customize the vegetables based on what you have on hand. Carrots, zucchini, or even spinach can be excellent additions, providing extra nutrients and color.
Italian Chicken Soup
4
bowls20
minutes1
hour30
minutes450
kcal30
minutes2
hours20
minutesDive into a bowl of this hearty Italian Chicken Soup, bursting with rich flavors and wholesome ingredients. Perfect for family dinners or cozy nights in, this soup combines tender chicken, vibrant veggies, and a touch of cream for a delightful twist. Inspired by classic Italian recipes, this dish is sure to become a household favorite. Get ready to savor every spoonful!
Ingredients
- Pasta
1 cup small shell pasta (or any short pasta)
1 tablespoon olive oil
- Chicken and Broth
1 whole chicken breast
8 cups low-sodium chicken broth
- Vegetables
1 medium yellow onion, finely chopped
2 green bell peppers, diced
2 celery stalks, diced
2 fresh jalapenos, minced
- Tomatoes and Cream
1 can (28 ounces) whole peeled tomatoes
2 cups heavy cream
- Seasonings
1/3 cup extra virgin olive oil
4 tablespoons fresh oregano leaves, minced
Salt and freshly ground black pepper to taste
- Garnish
Shaved Parmesan cheese for serving
- Alternative Ingredients
Pasta
Chicken
Heavy Cream
Parmesan Cheese
- Alternative Ingredients:
Pasta: Gluten-free pasta for regular pasta.
Chicken: Turkey breast as an alternative to chicken breast.
Heavy Cream: Coconut cream for a dairy-free option.
Parmesan Cheese: Nutritional yeast for a vegan alternative.
Directions
- Cook Pasta – Boil the small shell pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of olive oil and set aside.In a large dutch oven or pot, place the chicken breast and cover with chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 30 minutes. Turn off the heat and let the chicken sit in the broth for another 30 minutes. Remove the chicken and shred the meat; discard the bones.
- Dice Tomatoes – Chop the canned whole tomatoes and return them to their juice. Set aside. Heat a small skillet over medium-high heat and add the extra virgin olive oil. Stir in the minced oregano leaves and turn off the heat after one minute to prevent burning. Set aside.
- Finish Soup – In the same dutch oven or a new pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, diced bell peppers, celery, and minced jalapenos. Sauté until tender and golden brown, about 10 minutes. Pour the reserved chicken broth back into the pot with the sautéed vegetables. Add the shredded chicken and chopped tomatoes with their juice. Bring to a boil and then reduce to a simmer. Stir in the cooked pasta and heavy cream. Add the oregano-infused olive oil mixture and season with salt and freshly ground black pepper to taste. Simmer for a few minutes until heated through.
- Serve – Ladle the soup into bowls and garnish generously with shaved Parmesan cheese. Serve with crusty Italian bread on the side.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 6g
- Protein: 25g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 15mg
- Iron: 10mg
FAQs- Italian Chicken Soup
Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. For best results, cook the pasta separately and add it just before serving.
Can I freeze this soup?
Absolutely. However, it’s best to freeze the soup without the pasta and cream. When ready to serve, thaw, reheat, and then add freshly cooked pasta and cream.
What can I use as a substitute for heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free version or use half-and-half or milk for a lighter option.
How do I adjust the spice level?
To reduce the heat, use only one jalapeno or remove the seeds before mincing. For more spice, leave the seeds in or add an extra jalapeno.
Can I use a rotisserie chicken instead of cooking a chicken breast?
Yes, rotisserie chicken is a great time-saving alternative. Simply shred the chicken and add it to the soup during the final steps.
