This Italian Chicken Soup is an amazing dinner idea that will wow your loved ones.
Your friends and family will ask for more because the soup is bursting with flavor, and I am sure that even the pickiest eaters will enjoy every spoonful.
The recipe starts by sauteeing the vegetables and then boiling them with the diced chicken. You will finish this soup by adding heavy cream and cooked pasta.
Everything blended together will be the perfect combination for lunch and dinner. Because this soup has simple ingredients, you can make it without too much effort, and the result will make you feel like a master chef!
Why you’ll love the recipe:
It’s a creamy and delicious soup perfect for dinner or lunch. It has pasta in it, which is enough for you to love this recipe.
How to serve it:
Serve it warm with a piece of toasted bread, garlic bread or a slice of focaccia.
Ingredients:
- Ditalini Pasta
- Chicken
- Chicken Broth
- Canola Oil
- Onion
- Orange Pepper
- Jalapeno
- Celery Diced
- Tomatoes
- Water
- Heavy Cream
- Dry Oregano
- Dry Basil
- Salt And Pepper
How to make Italian Chicken Soup:
Step 1. First, cook the pasta until al dente, following the directions on the back of the box.
Step 2. Rinse with cold water and set aside.
Step 3. Warm the oil to medium heat and cook the diced onions, celery, green pepper and jalapeno. Cook until tender, it will take around 5 minutes.
Step 4. Add chicken broth, water, tomatoes with juice and sauteed vegetables.
Step 5. Stir until combined, add the herbs, and season with salt and pepper to taste.
Step 6. Simmer for 20 minutes.
Then add in the cubed chicken
Then add in the cooked pasta and the heavy cream,
Serve to enjoy.
This comfort food soup recipe is perfect even for the kids. They will love to eat more liquid food, and this recipe is a good start so you can learn your smallest to enjoy these types of dishes more often.
Italian Chicken Soup
Ingredients
- ½ Box 8 Oz Ditalini Pasta
- 2 cups Cooked Chicken Cubed
- 4 cups Chicken Broth
- 1 tbsp Canola Oil
- ½ White Onion Peeled And Cubed
- 1 Orange Pepper Deveined Seeded And Diced
- 1 Whole Jalapeno Seeded And Diced
- 2 Stalks of Celery Diced
- 2 cans 15oz Petite Cut Tomatoes
- 1 cup Water
- 1 cup Heavy Cream
- 1 tsp Dry Oregano
- 1 tsp Dry Basil
- Salt And Pepper
Instructions
- First, cook the pasta until al dente, following the directions on the back of the box.
- Rinse with cold water and set aside.
- Warm the oil to medium heat and cook the diced onions, celery, green pepper and jalapeno. Cook until tender, it will take around 5 minutes.
- Add cubed chicken, chicken broth, water, tomatoes with juice and sauteed vegetables.
- Stir until combined, add the herbs, and season with salt and pepper to taste.
- Simmer for 20 minutes, and then add in the cooked pasta.
- Add in the heavy cream and serve to enjoy.
SAVE this recipe on Pinterest for later 🙂
Can you make it ahead?
Yes, you can make it a day before and warm it up before serving. This way, you will enjoy it just like it’s freshly made.
Storage instructions:
You can keep this soup in the fridge for up to 2 days in an airtight container or freeze it for up to 1 month.
Variations and substitutes:
You can use any kind of pasta you prefer. Elbow macaroni will work too.
