This Italian Chicken Soup is a deeply comforting hug in a bowl. It’s packed with tender chicken, vibrant vegetables, and a rich, herby broth. You’ll love how simple ingredients create something truly special.
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Why You’ll Love This Italian Chicken Soup
- Comforting & Nourishing: A warm, soul-soothing meal perfect for chilly days.
- Deep, Balanced Flavors: Layers of savory chicken, sweet veggies, and fresh herbs.
- Versatile & Forgiving: Easily adapt with different vegetables, pasta, or beans.
- Fantastic Leftovers: Tastes even better the next day for easy lunches or dinners.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs
- 8 cups chicken broth, low-sodium
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup ditalini pasta (or other small pasta)
- 2 cups fresh spinach
- Salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese, for serving
- 2 tbsp fresh parsley, chopped, for garnish
Tools: A large stockpot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
Notes: Using good-quality chicken broth really makes a difference here—it forms the foundation of your soup. And don’t skip the fresh herbs if you can help it; they add a brightness that dried herbs just can’t match.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 10 g |
| Carbs: | 30 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why use chicken thighs? Thighs stay incredibly moist and tender during cooking, much more so than breast meat. They won’t dry out, even if you simmer the soup a little longer, which makes them perfect for this recipe.
- What’s the deal with the pasta? A small pasta like ditalini or orzo is ideal because it cooks quickly and fits perfectly on a spoon. If you’re planning on having lots of leftovers, consider cooking the pasta separately and adding it to each bowl to prevent it from getting mushy.
- Can I use dried herbs instead? You can, but the flavor will be more muted. If you must substitute, use ½ teaspoon dried rosemary and 1 teaspoon dried thyme in place of the fresh sprigs. The fresh herbs really make the soup pop.
- Don’t forget to taste and season at the end. The saltiness of broths can vary wildly. Always do a final taste test after everything is cooked and adjust the salt and pepper then. A little goes a long way.
How to Make Italian Chicken Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. We’re going to sauté these for about 6-8 minutes, until the onion becomes translucent and the vegetables just start to soften. You’ll notice a wonderful, savory aroma filling your kitchen—this is the flavor base of your soup. Add the minced garlic and cook for one more minute, just until it becomes fragrant. Be careful not to burn the garlic!
Step 2: Push the vegetables to the side of the pot and add the chicken thighs. Let them sear for about 2-3 minutes per side. You’re not trying to cook them through completely here; you just want a nice golden-brown color on the outside. This step adds a ton of depth to the overall flavor of the soup. Once they’re seared, you can pour in the chicken broth and the canned diced tomatoes with their juices.
Step 3: Now it’s time for the herbs. Add the dried oregano, the sprigs of fresh rosemary and thyme, and that single bay leaf. Give everything a good stir to combine. Bring the soup up to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. The chicken should be completely cooked through and tender.
Step 4: Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily. Discard the herb sprigs and the bay leaf—they’ve done their job. Return the shredded chicken to the pot.
Step 5: Increase the heat to medium-high and bring the soup back to a simmer. Stir in the ditalini pasta and cook for about 8-10 minutes, or until the pasta is al dente. You’ll want to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 6: Once the pasta is cooked, turn off the heat. Stir in the fresh spinach—it will wilt almost instantly from the residual heat. Now, taste the soup! This is the most important step. Season with salt and plenty of freshly ground black pepper until it’s just right for you. Ladle the soup into bowls and top with a generous sprinkle of Parmesan cheese and fresh parsley.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze soup base (without pasta) for up to 3 months.
- Reviving: Add a splash of broth when reheating if too thick.
Serving Suggestions
Complementary Dishes
- Crusty Garlic Bread — There’s nothing better for dipping into that flavorful broth. The crispy, garlicky bread is a perfect textural contrast to the soup.
- Simple Arugula Salad — A light salad with a lemon vinaigrette provides a fresh, peppery counterpoint to the rich, savory soup.
- Cheesy Breadsticks — For a truly indulgent meal, soft, warm breadsticks are a crowd-pleasing side that everyone will love.
Drinks
- Crisp Italian White Wine — A Pinot Grigio or Vermentino has the acidity to cut through the richness of the soup without overpowering it.
- Sparkling Water with Lemon — A non-alcoholic option that’s refreshing and helps cleanse the palate between spoonfuls.
- Light-Bodied Red Wine — A Chianti or a Barbera pairs wonderfully with the tomato and herb notes in the soup.
Something Sweet
- Lemon Ricotta Cookies — Their light, cakey texture and bright citrus glaze are a lovely, not-too-heavy finish.
- Dark Chocolate Affogato — A scoop of vanilla gelato with a shot of hot espresso poured over it is a simple yet decadent end to the meal.
- Almond Biscotti — The classic crunchy cookie is perfect for dipping and balances the savory meal beautifully.
Top Mistakes to Avoid
- Overcooking the Pasta. If you leave the pasta in the simmering soup for too long, it will continue to absorb liquid and become mushy. Cook it just until al dente, and remember it will soften a bit more as it
Italian Chicken Soup
Make the best Italian Chicken Soup with this easy recipe. Tender chicken, veggies, and pasta in a savory broth. Get the comforting recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
-
1 large yellow onion (diced)
-
2 carrots (peeled and sliced)
-
2 celery stalks (sliced)
-
3 cloves garlic (minced)
-
1 lb boneless, skinless chicken thighs
-
8 cups chicken broth (low-sodium)
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1 can diced tomatoes (14.5 oz, undrained)
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1 tsp dried oregano
-
2 fresh rosemary sprigs
-
3 fresh thyme sprigs
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1 bay leaf
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1 cup ditalini pasta (or other small pasta)
-
2 cups fresh spinach
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Salt and freshly ground black pepper (to taste)
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¼ cup freshly grated Parmesan cheese (for serving)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. We’re going to sauté these for about 6-8 minutes, until the onion becomes translucent and the vegetables just start to soften. You’ll notice a wonderful, savory aroma filling your kitchen—this is the flavor base of your soup. Add the minced garlic and cook for one more minute, just until it becomes fragrant. Be careful not to burn the garlic!01
-
Push the vegetables to the side of the pot and add the chicken thighs. Let them sear for about 2-3 minutes per side. You’re not trying to cook them through completely here; you just want a nice golden-brown color on the outside. This step adds a ton of depth to the overall flavor of the soup. Once they’re seared, you can pour in the chicken broth and the canned diced tomatoes with their juices.02
-
Now it’s time for the herbs. Add the dried oregano, the sprigs of fresh rosemary and thyme, and that single bay leaf. Give everything a good stir to combine. Bring the soup up to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. The chicken should be completely cooked through and tender.03
-
Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily. Discard the herb sprigs and the bay leaf—they’ve done their job. Return the shredded chicken to the pot.04
-
Increase the heat to medium-high and bring the soup back to a simmer. Stir in the ditalini pasta and cook for about 8-10 minutes, or until the pasta is al dente. You’ll want to stir occasionally to prevent the pasta from sticking to the bottom of the pot.05
-
Once the pasta is cooked, turn off the heat. Stir in the fresh spinach—it will wilt almost instantly from the residual heat. Now, taste the soup! This is the most important step. Season with salt and plenty of freshly ground black pepper until it’s just right for you. Ladle the soup into bowls and top with a generous sprinkle of Parmesan cheese and fresh parsley.06
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