Italian Chicken Soup Recipe

This hearty, comforting Italian Chicken Soup is made with tender chicken, garden vegetables, and ditalini pasta, ready in just 45 minutes. Simmering a parmesan rind in the broth adds a rich, savory depth that transforms the entire bowl. I love making a big batch on Sundays to keep my family warm throughout the busy week.

Why This Classic Works

Most soup recipes lack depth because they rush the vegetable sautéing process. I learned that letting the mirepoix soften slowly builds a sweet, aromatic base that broth alone cannot provide.

Adding the pasta directly to the pot saves time, but you have to watch the liquid levels carefully. I once let it simmer too long and ended up with a stew, so now I keep extra broth nearby.

Italian Chicken Soup Ingredients

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
• 1 cup ditalini or small shell pasta
• 1 parmesan cheese rind (optional but recommended)
• 3 cups fresh spinach or kale
• 1 tbsp lemon juice
• Fresh parsley and grated parmesan for serving

How To Make Italian Chicken Soup

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat, adding onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add Aromatics: Stir in the minced garlic, oregano, basil, salt, and pepper, cooking for another minute until fragrant.
3. Simmer Base: Pour in the chicken broth and add the chicken breasts (whole if raw) and parmesan rind. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
4. Cook Pasta: Remove cooked chicken to shred; meanwhile, add the pasta to the simmering broth and cook for 8-10 minutes until al dente.
5. Finish Soup: Return shredded chicken to the pot along with spinach and lemon juice. Stir until spinach wilts, then remove the parmesan rind before serving.

Recipe Tips

• Watch the pasta: Pasta drinks up broth as it sits, so if you are making this ahead, cook the noodles separately.
• The parmesan rind: Ask your deli counter for leftover rinds if you don’t have any; they are flavor gold mines.
• Lemon brightness: Don’t skip the lemon juice at the end; it cuts through the saltiness and wakes up the flavors.

What To Serve With Italian Chicken Soup

Serve this soup with a slice of crusty rustic bread or focaccia to soak up the savory broth. A crisp green salad with balsamic vinaigrette also offers a nice refreshing contrast to the warm soup.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will expand, so add a splash of water or broth when reheating on the stove.

FAQs

• Can I use rotisserie chicken? Yes, skip the raw chicken cooking step and simply add shredded rotisserie chicken in the final 5 minutes to warm through.
• Can I freeze this soup? It freezes well without the pasta. Freeze the soup base for up to 3 months, then boil fresh pasta when you are ready to eat.
• What pasta shape is best? Small shapes like ditalini, orzo, or stelline work best because they fit easily on a spoon with the vegetables.

Nutrition

• Calories: 320
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrate: 28g
• Protein: 32g

Try More Recipes:

• Easy Homemade Italian Chicken Penicillin Pastina Star Soup
• Sweet Italian Sausage Cheese Tortellini Soup Recipe
• Rustic Italian Sausage White Bean Kale Soup Recipe

Italian Chicken Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Italian Chicken Soup combines tender shredded chicken, al dente ditalini, and vibrant spinach in a parmesan-infused broth, ready in 45 minutes. It is a hearty, wholesome weeknight dinner that feels like a hug in a bowl.

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, chopped

• 3 carrots, peeled and sliced

• 3 stalks celery, sliced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp salt (plus more to taste)

• ¼ tsp black pepper

• 6 cups chicken broth

• 1 lb boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)

• 1 cup ditalini or small shell pasta

• 1 parmesan cheese rind (optional but recommended)

• 3 cups fresh spinach or kale

• 1 tbsp lemon juice

• Fresh parsley and grated parmesan for serving

Directions

• 1. Sauté Vegetables: Heat olive oil in a large pot over medium heat, adding onion, carrots, and celery. Cook for 5-7 minutes until softened.
• 2. Add Aromatics: Stir in the minced garlic, oregano, basil, salt, and pepper, cooking for another minute until fragrant.
• 3. Simmer Base: Pour in the chicken broth and add the chicken breasts (whole if raw) and parmesan rind. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
• 4. Cook Pasta: Remove cooked chicken to shred; meanwhile, add the pasta to the simmering broth and cook for 8-10 minutes until al dente.
• 5. Finish Soup: Return shredded chicken to the pot along with spinach and lemon juice. Stir until spinach wilts, then remove the parmesan rind before serving.