Italian Chicken Soup
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!
Servings 8 servings
Calories 328kcal
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 1/2 cups fresh basil, chopped
- 1 1/2 cups shaved parmesan cheese, optional
Instructions
- 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.
- 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).
- Stir in the pasta and cooked chicken. Simmer just until the pasta is al dente, then remove the pot from the heat. The pasta will continue to soften slightly in the hot broth. Adjust seasoning if needed.
- 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