Italian Chicken Soup (Old-Fashioned Family Recipe)

Italian Chicken Soup (Old-Fashioned Family Recipe)

This Italian Chicken Soup is the kind of simple, comforting recipe that has been passed down in my family for generations. Tender chicken, carrots, celery, onion, and garlic simmer in a tomato and chicken broth with Italian seasoning for a cozy soup that is perfect for Sunday dinner, sick days, or making ahead for the week.

You can eat it exactly as it is or spoon it over ditalini or another small pasta. I always cook the pasta separately because it keeps the broth from getting thick and the noodles from turning mushy in leftovers or freezer portions.

5 from 2 votes

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Course: dinner, Main Course

Cuisine: American, Italian

Keyword: italian chicken soup, italian chicken soup recipe, sicilian chicken soup

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 418kcal

Author: Tammy Overhoff

Equipment

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped white onion about 1 medium
5 cloves garlic minced
2 cups chopped peeled carrots
2 cups chopped celery stalks
1 teaspoon Italian seasoning
2 lbs boneless skinless chicken breasts about 3-4 chicken breasts
32 ounces chicken broth
15 ounces canned tomato sauce
16 ounce Ditalini pasta or any small pasta
Grated parmesan cheese

Instructions

Heat the olive oil over medium heat in a 5 1/2 quart Dutch oven or large pot. Add the carrot, celery, and onion and saute until the onion is translucent about 5 minutes. Please note that the carrots and celery will continue to cook in the broth.
Stir in the garlic and Italian seasoning; cook until fragrant, about 3 minutes.
Add the chicken breast with veggies, and then pour the chicken broth and tomato sauce into the pot. Give the soup ingredients a couple of stirs.
Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes or until the chicken is cooked. Carefully remove the chicken and set it aside until it's cool enough to handle, about 3-5 minutes.
Shred or chop the chicken into small bite-sized pieces.
Add the chicken back into the soup and cook for another 20 minutes or until the vegetables are soft—taste for salt and pepper.
Prepare the pasta separately according to the package instructions.
Place about 1/4 cup of the cooked pasta into a bowl and then ladle the soup over the top. Grate fresh parmesan cheese over the top.

Notes

**nutritional value includes pasta.

Storage Tips

This Italian Chicken Soup stores and reheats perfectly, so it's great to make ahead of time for a healthy dinner during the week or later. Whether you store it in the fridge or freezer, I recommend keeping the pasta separate, so it doesn't get mushy.

For the week. After the soup cools, place it into an airtight container and store it in the fridge. Reheat the soup on the stovetop or in the microwave.

For the freezer. After the soup cools, place it into an airtight freezer-safe container and freeze for 3 months. I recommend freezing the soup into portion-control servings, making it easier to have dinner or lunch ready to cook. You can also use Souper Cubes to freeze the soup into individual portions. Reheat the soup on the stovetop or microwave. To reduce the cooking time, take the soup out of the freezer the night before and let it thaw in the fridge.

Nutrition