Pioneer Woman Italian Chicken Soup Recipe

This hearty, comforting Pioneer Woman Italian Chicken Soup is made with tender chicken, diced tomatoes, and pasta, ready in just 40 minutes. The fragrant aroma of oregano and basil fills the kitchen as the rich broth bubbles. I always reach for this reliable recipe when the weather turns cold.

Why This Classic Works

I used to think chicken soup needed to simmer all day to develop proper flavor. This recipe proved me wrong by relying on a rich tomato base and dried herbs.

The real surprise was how much the fresh spinach adds at the very end. It wilts down perfectly without turning into a mushy texture.

Pioneer Woman Italian Chicken Soup Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 1 tsp Italian seasoning
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 cup ditalini pasta
• 2 cups fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Pioneer Woman Italian Chicken Soup

1. Saute the vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
2. Cook the chicken: Add the minced garlic, Italian seasoning, and whole chicken breasts, browning the meat lightly for 3 minutes per side.
3. Simmer the broth: Pour in the chicken broth and diced tomatoes, bringing the pot to a boil before reducing the heat to low for 20 minutes.
4. Shred and boil: Remove the chicken to shred it with two forks, then stir in the ditalini pasta to cook for 10 minutes.
5. Finish the soup: Return the shredded chicken to the pot along with the fresh spinach, cooking just until the leaves wilt.

Recipe Tips

• Pasta choice: Keep the pasta small like ditalini or macaroni so it fits easily on a spoon.
• Cook pasta separately: If you plan to have leftovers, boil the pasta in a different pot to prevent it from soaking up all the broth.
• Cheese rind: Drop a Parmesan rind into the simmering broth to add a deep, salty richness.

What To Serve With Italian Chicken Soup

A slice of crusty garlic bread is essential for dipping into the rich tomato broth. You can also pair this soup with a crisp green salad tossed in a simple vinaigrette.

How To Store

Keep leftover soup in an airtight container in the fridge for up to four days. If you want to freeze it, wait to add the pasta and spinach until you reheat the thawed broth on the stove.

FAQs

Can I use rotisserie chicken?
Yes, simply shred a pre-cooked rotisserie chicken and add it during the last ten minutes of cooking.

What other vegetables can I add?
Zucchini, green beans, or bell peppers are excellent additions. Stir them in halfway through the simmering time.

Can I make this in a slow cooker?
You can saute the vegetables first, then add everything except the pasta and spinach to a slow cooker on low for six hours.

Nutrition

• Calories: 310 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 55mg
• Sodium: 890mg
• Total Carbohydrate: 28g
• Protein: 26g

Try More Recipes:

• Stanley Tucci Italian Pasta Fagioli Recipe
• Stanley Tucci Italian Cacciucco alla Livornese Recipe
• Ina Garten Italian Wedding Soup

Pioneer Woman Italian Chicken Soup

Recipe by PaulaCourse: SoupsCuisine: Italian

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Hearty, comforting Pioneer Woman Italian Chicken Soup combines tender chicken breasts, diced tomatoes, and small pasta. Ready in just 40 minutes, this simple stovetop meal offers a cozy, reliable dinner option for chilly family weeknights.

Ingredients

• 2 tbsp olive oil

• 1 yellow onion, diced

• 3 carrots, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 lb boneless skinless chicken breasts

• 1 tsp Italian seasoning

• 1 (14.5 oz) can diced tomatoes

• 6 cups chicken broth

• 1 cup ditalini pasta

• 2 cups fresh baby spinach

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Saute the vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
• 2. Cook the chicken: Add the minced garlic, Italian seasoning, and whole chicken breasts, browning the meat lightly for 3 minutes per side.
• 3. Simmer the broth: Pour in the chicken broth and diced tomatoes, bringing the pot to a boil before reducing the heat to low for 20 minutes.
• 4. Shred and boil: Remove the chicken to shred it with two forks, then stir in the ditalini pasta to cook for 10 minutes.
• 5. Finish the soup: Return the shredded chicken to the pot along with the fresh spinach, cooking just until the leaves wilt.