Italian Chicken Soup

This Italian chicken soup is hearty, cozy, and full of classic flavors that make it perfect for family dinners. A whole chicken simmers in broth until tender, then the meat is shredded and added back with pasta, tomatoes, and a generous splash of cream. The result lands somewhere between a comforting chicken soup and a rich Italian style pasta dish in a bowl. It is inspired by restaurant style Italian soups but made simple enough for home cooking.

A fun detail is the fragrant oregano and olive oil mixture that gets warmed separately and stirred into the soup at the end. This adds a fresh herbal aroma and a beautiful sheen on top of each bowl. For tools, you will need a large pot or Dutch oven, a smaller skillet, a separate pot for pasta, a cutting board, a chef knife, and a slotted spoon. Serve the soup hot with plenty of parmesan shavings and crusty Italian bread for dipping into the flavorful broth.

1. Cook the pastaCook the ditalini pasta in a pot according to the package directions, being careful not to overcook it. Drain and rinse in cold water to cool it down. Toss with 1 tablespoon of olive oil and set aside.Cook the pasta just to al dente so it stays firm when added to the hot soup.Rinse the colander right after draining the pasta so starch does not dry on it.
2. Cook and shred the chickenPlace the cut up fryer chicken in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil, then reduce to a simmer and cook covered for 30 minutes. Turn off the heat and let the chicken rest in the broth for another 30 minutes. Remove the chicken from the pot, shred the meat, and discard the bones. Set the shredded chicken and the cooking broth aside.Letting the chicken rest in the hot broth helps it stay moist and easier to shred.Discard chicken bones and any unwanted skin into a lined trash bag to reduce cleanup later.
3. Prepare the tomatoesDice the canned whole tomatoes and return them to their juice. Set aside until you are ready to add them to the soup.Use a bowl with high sides to dice the tomatoes so the juice does not splatter.Rinse the cutting board after chopping the tomatoes to prevent stains.
4. Warm the oregano in olive oilHeat a small skillet over medium high heat. Add the extra virgin olive oil and the minced fresh oregano. Immediately turn off the heat and stir for about a minute to keep the oregano from burning. Set this mixture aside.Heating the oregano in oil releases its aroma and flavor, acting like a quick infused oil.Let the skillet cool before washing to avoid splashing hot oil.
5. Sauté the vegetablesEither pour the reserved chicken broth into a separate container and reuse the pot, or use a new pot. Heat 1 tablespoon of olive oil over medium heat. Add the diced onion, green bell peppers, celery, and jalapenos. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and golden brown.If you want a milder soup, remove the seeds and membranes from the jalapenos before dicing.Wipe up any oil drips around the stove with a damp towel once the vegetables are cooking.
6. Build the soupAdd the reserved chicken broth to the pot with the sautéed vegetables. Stir in the shredded chicken and the diced tomatoes with their juice. Bring the mixture to a boil, then reduce to a simmer. Add the cooked pasta, heavy cream, and all of the oregano olive oil mixture. Stir to combine and heat through. Season with salt and freshly ground black pepper to taste. Turn off the heat.Add the cream toward the end and avoid boiling the soup hard after it is added to keep the texture smooth.Skim any excess fat from the surface with a spoon and discard it in a heat safe container.
7. ServeLadle the soup into bowls and top each serving with plenty of parmesan cheese shavings. Serve with crusty Italian bread if you like.For extra richness, drizzle a small amount of olive oil over each bowl just before serving.Allow leftovers to cool slightly before transferring them to airtight containers for refrigeration.

ditalini pasta1 box

- pasta

cut up fryer chicken1 whole

- meat

low sodium chicken broth8 cup

- broth

Onion1 whole

- Produce

green bell peppers2 whole

- produce

Celery2 stalk

- Produce

fresh jalapenos2 whole

- produce

Olive Oil1 tbsp

- Oil & Vinegar

whole tomatoes1 can

- canned goods

Heavy Cream2 cup

- Dairy

extra virgin olive oil33/100 cup

- oil

fresh oregano4 tbsp

- Produce

Salt0 count

- Spices

Freshly ground black pepper0 count

- Spices

parmesan cheese shavings0 count

- dairy

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