Immerse yourself in the warmth and elegance of our Italian Chicken Soup, a dish that captures the essence of Italy’s rich culinary heritage. Perfect for any occasion, from a cozy family dinner to an upscale party, this soup boasts a harmonious blend of robust flavors and delicate textures.
Featuring a base of aromatic vegetables, seasoned with classic Italian herbs, and enriched with tender chicken, this soup is a testament to comfort and sophistication on a plate.
How to Prepare Italian Chicken Soup
- Vegetable Sauté: In a large pot, heat two tablespoons of olive oil over medium heat. Add two cups of diced onion, one tablespoon of minced garlic, two cups of cubed carrots, and 1 1/2 cups of diced celery. Season with two teaspoons of Italian seasoning and a bay leaf. Stir frequently and cook until the vegetables are tender, about 7-8 minutes.
- Broth Preparation: Pour in eight cups of chicken stock to the sautéed vegetables. Stir in one heaping tablespoon of chicken Better Than Bouillon, one sprig of fresh rosemary, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to simmer, uncovered, allowing the vegetables to become fully tender, which should take about 10-12 minutes.
- Pasta and Chicken Addition: Add two cups of dry, small-shaped pasta and three to four cups of cooked chicken to the simmering broth. Continue to simmer until the pasta is al dente. Stir in 1/2 cup of chopped fresh Italian parsley and 1 1/2 cups of chopped fresh basil. Taste and adjust the seasoning as necessary.
- Serve with Garnish: To serve, ladle the soup into bowls. Top each serving with a generous amount of shaved parmesan cheese for an added touch of flavor and elegance.
Italian Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 2 cup onion
- 1 tablespoon garlic
- 2 cups carrots
- 1 1/2 cups celery
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 8-10 cups chicken stock
- 1 heaping tablespoon chicken powder
- 1 sprigs fresh rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups small shape pasta
- 3-4 cups cooked chicken
- 1/2 cup fresh Italian parsley
- 1 1/2 cups fresh basil
- 1 1/2 cups shaved parmesan cheese
Instructions
- Start with Sautéing: Heat two tablespoons of olive oil in a large pot over medium heat. Add two cups of diced onion, one tablespoon of minced garlic, two cups of carrots cut into small cubes, and 1 1/2 cups of diced celery to the pot. Season this mix with two teaspoons of Italian seasoning and one bay leaf. Stir often, cooking until the vegetables are tender, which should take about 7-8 minutes.
- Broth Addition: To the pot, add eight cups of chicken stock, one heaping tablespoon of chicken Better Than Bouillon, a sprig of fresh rosemary, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper. Bring everything to a boil, then lower the heat to let it simmer, uncovered. Continue simmering until the vegetables are fully tender, around 10-12 minutes.
- Incorporate Pasta and Chicken: Add two cups of small-shaped dry pasta and three to four cups of cooked chicken to the simmering broth. Let it simmer again until the pasta is just al dente. Follow this by stirring in 1/2 cup of chopped fresh Italian parsley and 1 1/2 cups of chopped fresh basil into the soup. Adjust the seasoning with more salt and pepper if needed.
- Finishing Touches and Serving: Once the pasta is cooked and the herbs are stirred in, ladle the soup into bowls. Each serving can be topped with a generous amount of shaved parmesan cheese, adding a final layer of flavor and richness to the dish.
How to Store Italian Chicken Soup
Italian Chicken Soup can be stored effectively to maintain its freshness and flavor. Allow the soup to cool to room temperature before transferring it to airtight containers. It can be refrigerated for up to 3-4 days. If you plan to freeze the soup, consider doing so before adding the pasta, as cooked pasta can become mushy when frozen and then reheated. To reheat, simply warm the soup on the stove over medium heat, adding a little extra chicken stock if needed to adjust the consistency. Cook any pasta separately and add it to the soup once reheated to preserve the best texture.
