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Italian Chicken Soup
Italian Chicken Soup

Italian Chicken Soup
Italian Chicken Soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     small yellow onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     medium carrot, peeled and diced
  • 1
    item
     celery rib, diced
  • 1
    lb
     boneless, skinless chicken breasts, cut into bite-sized pieces
  • 960
    ml
     chicken broth
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 240
    ml
     uncooked small pasta (such as ditalini or small shells)
  • 120
    ml
     frozen peas
  • 60
    ml
     chopped fresh parsley
  • 1
    item
     salt and black pepper, to taste
Italian Chicken Soup
Instructions:
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, minced garlic, carrot, and celery.
  3. Cook until the vegetables are tender, about 5 minutes.
  4. Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
  5. Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes with their juices.
  6. Bring the mixture to a boil.
  7. Stir in the uncooked pasta.
  8. Reduce the heat to low and simmer the soup until the pasta is cooked, about 10-12 minutes.
  9. Stir in the frozen peas and chopped fresh parsley.
  10. Season the soup with salt and black pepper to taste.
  11. Serve the Italian chicken soup hot.
  12. Enjoy the comforting flavors!
  13. Feel free to customize this soup by adding your favorite Italian herbs or vegetables. Buon appetito!
  14. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
  15. Pour in the chicken broth and add the tomatoes (with their juices). Bring the mixture to a boil.
  16. Stir in the pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.
  17. Stir in the peas and parsley and season the soup with salt and black pepper.
  18. Serve the soup hot. Enjoy!
  • 1
    tbsp
     olive oil
  • 1
    item
     small yellow onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     medium carrot, peeled and diced
  • 1
    item
     celery rib, diced
  • 1
    lb
     boneless, skinless chicken breasts, cut into bite-sized pieces
  • 960
    ml
     chicken broth
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 240
    ml
     uncooked small pasta (such as ditalini or small shells)
  • 120
    ml
     frozen peas
  • 60
    ml
     chopped fresh parsley
  • 1
    item
     salt and black pepper, to taste
1
Servings
0

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion, minced garlic, carrot, and celery.

Cook until the vegetables are tender, about 5 minutes.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.

Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes with their juices.

Bring the mixture to a boil.

Stir in the uncooked pasta.

Reduce the heat to low and simmer the soup until the pasta is cooked, about 10-12 minutes.

Stir in the frozen peas and chopped fresh parsley.

Season the soup with salt and black pepper to taste.

Serve the Italian chicken soup hot.

Enjoy the comforting flavors!

Feel free to customize this soup by adding your favorite Italian herbs or vegetables. Buon appetito!

Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.

Pour in the chicken broth and add the tomatoes (with their juices). Bring the mixture to a boil.

Stir in the pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.

Stir in the peas and parsley and season the soup with salt and black pepper.

Serve the soup hot. Enjoy!

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