Italian Chicken Soup

Warm up with a comforting bowl of Italian Chicken Soup, a hearty and wholesome dish bursting with vibrant Mediterranean flavors. This easy-to-make soup features tender shredded chicken, nutrient-packed vegetables like carrots, celery, and fresh spinach, and a flavorful combination of dried herbs, all simmered together in a rich, tomato-infused chicken broth. A touch of ditalini or orzo pasta adds a satisfying texture, while an optional Parmesan rind brings depth and creaminess to the pot. Perfect as a cozy weeknight dinner or an impressive starter, this one-pot recipe is ready in under an hour and can be garnished with fresh parsley and grated Parmesan for an extra touch of indulgence. Whether you’re seeking comfort food or a healthful meal, this Italian Chicken Soup recipe is sure to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 medium carrots, sliced into rounds
• 2 medium celery stalks, sliced
• 2 large chicken breasts, boneless and skinless
• 8 cups low-sodium chicken broth
• 14.5 ounces diced tomatoes, canned
• 1 cup dry small pasta (such as ditalini or orzo)
• 1 Parmesan rind (optional, adds richness)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cups fresh spinach, roughly chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0.25 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic, sliced carrots, and sliced celery, and cook for an additional 4-5 minutes.

Step 4

Place the chicken breasts in the pot along with the chicken broth and diced tomatoes (with their juice). If using, add the Parmesan rind at this stage.

Step 5

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the chicken is fully cooked and tender.

Step 6

Remove the chicken from the pot and let it rest on a cutting board for 5 minutes. Then, shred the chicken using two forks.

Step 7

Return the shredded chicken to the pot and add the pasta, dried oregano, dried basil, salt, and black pepper. Stir to combine.

Step 8

Simmer the soup for an additional 8-10 minutes or until the pasta is cooked al dente.

Step 9

Stir in the chopped fresh spinach and cook for another 2-3 minutes until wilted.

Step 10

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 11

Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.

Nutrition Facts

Serving size	3549.1 grams (3549.1g)

Amount per serving	% Daily Value*
Calories	2289

Total Fat 68.00g	87%
Saturated Fat 20.50g	102%
Polyunsaturated Fat 2.70g
Cholesterol 337mg	112%
Sodium 4994mg	217%
Total Carbohydrate 230.90g	84%
Dietary Fiber 23.00g	82%
Total Sugars 34.90g
Protein 187.50g	375%

Vitamin D 27IU	137%
Calcium 1190mg	92%
Iron 16mg	91%
Potassium 3752mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 32.8%

Carbs: 40.4%