Let’s take chicken soup to the next level with Italian Chicken Soup. Loaded with chicken, pasta & flavor – this hearty soup is the real deal!
PREP TIME 8 minutes
COOK TIME 20 minutes
TOTAL TIME 28 minutes
INGREDIENTS
Soup:
- 2 tablespoons olive oil
- 2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups carrots, cut into small cubes
- 1 1/2 cups celery, diced
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 8-10 cups chicken stock
- 1 heaping tablespoon chicken Better Than Bouillon
- 1 sprigs fresh rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups small shape pasta, dry
- 3-4 cups cooked chicken
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cups fresh basil, chopped
- 1 1/2 cups shaved parmesan cheese, optional
INSTRUCTIONS
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Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes.
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Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
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Add the pasta and chicken simmering until the pasta is just al dente. Stir in the Italian parsley and basil. Adjust seasoning if needed.
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To serve, ladle soup into each bowl, then top with a generous pinch of shaved Parm.
NUTRITION
- Serving: 1/8 of the recipe | Calories: 328kcal | Carbohydrates: 36g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 1109mg | Potassium: 581mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6160IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 1.8mg
