🍲 Italian Chicken Soup
A comforting, hearty soup with tender chicken, vegetables, and Italian flavors — perfect for lunch or dinner.
📝 Ingredients
- 1–1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo) or rice
- Optional: fresh parsley, grated Parmesan cheese, or spinach
👩🍳 Instructions
- Cook the chicken:
In a large pot, bring chicken and broth to a simmer. Cook until chicken is tender, about 15–20 minutes. Remove chicken, shred or chop, and set aside. - Sauté vegetables:
In the same pot (or a separate skillet), sauté onions, carrots, celery, and garlic until softened, 5–7 minutes. - Add seasonings and tomatoes:
Stir in basil, oregano, thyme, diced tomatoes (if using), and season with salt and pepper. - Combine and simmer:
Return shredded chicken to the pot. Add pasta or rice. Simmer until pasta/rice is cooked, 8–10 minutes. - Finish:
Adjust seasoning. Stir in fresh parsley, spinach, or a sprinkle of Parmesan just before serving.
✨ Tips
- Use bone-in chicken for extra flavor, then remove bones before serving.
- For a thicker soup, add 1–2 tablespoons of tomato paste with the vegetables.
- Freeze leftovers without pasta for best texture; add cooked pasta when reheating.
If you want, I can also give a slow-cooker version where all ingredients cook together for hands-off convenience.
