Go Back

Italian Chicken Soup

This Italian chicken soup combines shredded cooked chicken with a fragrant broth filled with onions, garlic, carrots, and celery. Simmered with pasta or rice, it develops a hearty texture and inviting aroma, making it a comforting, bowl-warming dish. The soup boasts a clear, flavorful broth with tender vegetables and savory chicken, perfect for cold days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded use leftovers for quick prep
  • 1 large onion, chopped yellow or white onion
  • 3 cloves garlic, minced
  • 2 carrots carrots, sliced peeled and sliced
  • 2 stalks celery, sliced trimmed
  • 4 cups chicken broth homemade or good-quality store-bought
  • 1 cup pasta or rice small pasta shapes or rice
  • 2 tablespoons olive oil for sautéing
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • chopped fresh parsley for garnish

Equipment

  • Large heavy-bottomed pot
  • Chopping board and sharp knife
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients and chop the onion, carrots, and celery into uniform slices for even cooking.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and starts to smell fragrant.
  3. Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
  4. Stir in the sliced carrots and celery, cooking for another 3-4 minutes until they begin to soften slightly and release their aroma.
  5. Add the shredded cooked chicken to the pot, stirring to combine with the sautéed vegetables.
  6. Pour in the chicken broth, then add the bay leaf and dried thyme. Increase the heat to bring the mixture to a gentle boil, about 5-7 minutes.
  7. Once boiling, stir in the pasta or rice, reducing the heat to low. Cover the pot and simmer gently for 20-25 minutes, until the grains are tender and the soup is slightly thickened.
  8. Remove the bay leaf, then taste the soup and season with salt and pepper as needed.
  9. Stir in chopped fresh parsley for a burst of herbal brightness and color.
  10. Serve the hot, hearty soup in bowls, enjoying the tender vegetables, flavorful broth, and shredded chicken in every spoonful.

Notes

Feel free to customize with your favorite herbs or add a squeeze of lemon for extra brightness.