Description
Warm, herby, and packed with goodness, this Italian Chicken Soup is comfort you can sip from a spoon. With tender chicken, colorful veggies, little pasta shapes, and a tomato-herb broth, it’s like a hug in a bowl. Perfect for chilly nights, cozy family dinners, or as a gift of comfort for a friend—this soup is all about love and connection.
Ingredients
-
1 tbsp olive oil (or butter/avocado oil)
-
1 onion, diced
-
2 garlic cloves, minced
-
2 carrots, sliced
-
2 celery stalks, sliced
-
1 tsp dried basil
-
1 tsp dried oregano
-
½ tsp thyme
-
Salt & black pepper, to taste
-
6 cups chicken broth (low sodium)
-
1 (14 oz) can crushed tomatoes (fire-roasted if possible)
-
2 cups cooked, shredded chicken (rotisserie works great)
-
1 cup small pasta (ditalini, orzo, shells)
-
2 cups spinach or kale (optional)
-
Grated parmesan & parsley, for garnish
Instructions
-
Heat olive oil in a large pot. Sauté onion, garlic, carrots & celery until softened (5–7 mins).
-
Add herbs, salt & pepper. Cook 30 secs to release aromas.
-
Stir in broth + crushed tomatoes. Bring to boil, then simmer 10 mins.
-
Add shredded chicken + dry pasta. Simmer until pasta is al dente (8–10 mins).
-
Stir in greens at the end, letting them wilt in the hot broth.
-
Taste & adjust seasoning.
-
Ladle into bowls, top with parmesan & parsley. Serve with crusty bread.
Notes
-
Bean Swap: Use cannellini beans instead of pasta.
-
Spicy Kick: Add red pepper flakes with herbs.
-
Lemon Brightness: Stir in zest + juice before serving.
-
Turkey Leftovers: Sub shredded turkey for chicken.
-
Creamy Version: Add ¼ cup cream at the end.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 280 cal Per Serving
- Carbohydrates: 22g
- Protein: 25g