Description
Italian Chicken Soup is a cozy one-pot chicken and pasta soup made with carrots, celery, onion, tomato paste, and tender greens simmered in a flavorful Italian-style chicken broth, then finished with Parmesan and fresh parsley.
Ingredients
2 tablespoons olive oil
2–3 large boneless skinless chicken breasts
2 medium carrots, diced small
2 celery stalks, diced small
1 medium onion, diced small
4 small garlic cloves, minced
4 tablespoons tomato paste
8 cups chicken broth
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon dried herbs (dried parsley recommended, or 1/2 teaspoon dried oregano or basil)
1 cup small pasta (ditalini, orzo, or other small shape), uncooked
2 cups fresh spinach or escarole, chopped
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Instructions
1. Season the chicken breasts on both sides with salt and pepper.
2. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides, then remove to a plate.
3. In the same pot, add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Stir in the minced garlic and cook just until fragrant, about 30 seconds, without letting it brown.
5. Pour in a small splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
6. Add the tomato paste and cook for 1–2 minutes, stirring, until it deepens slightly in color.
7. Return the browned chicken and any accumulated juices to the pot.
8. Add the remaining chicken broth, along with the salt, black pepper, and dried herbs. Bring the soup up to a gentle boil.
9. Reduce the heat and simmer for about 30 minutes, until the chicken is cooked through and the broth is rich and flavorful.
10. Remove the chicken from the pot and shred it into bite-size pieces with two forks; set aside.
11. Add the dry pasta directly to the simmering soup and cook until just al dente, about 8–10 minutes (usually 1–2 minutes less than the package directions).
12. A couple of minutes before the pasta is done, stir in the chopped spinach or escarole and let it wilt into the soup.
13. Return the shredded chicken to the pot and cook for 1–2 minutes more, just until heated through.
14. Taste and adjust the seasoning with additional salt and pepper if needed.
15. Ladle the Italian Chicken Soup into bowls and serve hot, topped with plenty of grated Parmesan and a sprinkle of fresh parsley.
Notes
Use boneless, skinless chicken thighs instead of breasts if you prefer darker meat—they stay very tender in the soup.
To keep the pasta from getting too soft in leftovers, you can cook it separately and add it to each bowl when serving.
Escarole adds a classic Italian flavor, but baby spinach or kale work well if that is what you have.
For extra protein and body, stir in a drained can of white beans along with the pasta.
Leftovers keep well in the fridge for 3–4 days; the pasta will soften as it sits, so add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl