12 Brothy Italian Chicken-Soup Recipes That Feel Like Real Comfort

There’s something truly special about a bowl of brothy Italian chicken soup that speaks to the soul. These 12 recipes are like little stories of warmth and comfort. Picture yourself savoring a classic minestrone or a Tuscan white bean delight, each brimming with flavor and tender chicken goodness. These soups offer more than just a meal. They provide a cozy embrace you won’t want to miss.

Classic Italian Chicken Minestrone

Classic Italian Chicken Minestrone is a heartwarming blend of fresh vegetables, tender chicken, and pasta, simmered to perfection in a rich broth. This wholesome soup embodies the essence of Italian comfort food, offering a delightful medley of flavors and textures. Ideal for a cozy family dinner, this minestrone is both nourishing and satisfying, making it a staple in many Italian households.

The secret to this dish lies in the careful selection of fresh ingredients. The vegetables should be vibrant and crisp, while the chicken must be juicy and flavorful. The addition of pasta gives the soup a hearty feel, turning it into a complete meal.

Whether you’re a novice or an experienced cook, this recipe is straightforward and rewarding, promising a delicious outcome every time.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 cup small pasta (such as ditalini or elbow)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup spinach leaves
• Grated Parmesan cheese, for serving

Instructions:

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables: Incorporate the sliced carrots, celery, zucchini, and green beans into the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Simmer the Broth: Pour in the diced tomatoes and chicken broth. Stir in the dried basil and oregano, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Add Chicken and Pasta: Stir in the shredded cooked chicken and pasta. Continue to cook for another 10 minutes, or until the pasta is al dente.
5. Finish with Spinach: Add the spinach leaves and cook for an additional 2-3 minutes until wilted. Adjust seasoning if necessary.
6. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Extra Tips:

For the best results, use homemade chicken broth if possible, as it will add depth of flavor to your minestrone. You can also customize the soup by adding other seasonal vegetables or beans for an extra boost of nutrition.

If you prefer a thicker soup, mash some of the vegetables before adding the pasta. Remember to taste and adjust the seasoning before serving to guarantee a perfect balance of flavors. Enjoy your Classic Italian Chicken Minestrone with a side of crusty bread for a complete meal.

Tuscan White Bean and Chicken Soup

Tuscan White Bean and Chicken Soup is a hearty and flavorful Italian dish that brings together tender pieces of chicken, creamy white beans, and an array of aromatic herbs and vegetables. This soup is perfect for a cozy dinner, offering a warm and satisfying meal that’s packed with nutrients.

Its rustic flavors are reminiscent of the Tuscan countryside, where simple and fresh ingredients are celebrated in every dish. The combination of chicken and white beans creates a protein-rich soup that’s both filling and nourishing. The addition of tomatoes, garlic, and fresh herbs adds a depth of flavor that’s both comforting and invigorating.

This recipe is ideal for serving 4-6 people, making it a great option for family dinners or small gatherings. Pair it with crusty bread to soak up the delicious broth and enjoy a taste of Tuscany in your own home.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 can (14.5 ounces) diced tomatoes
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• Salt and pepper to taste
• 1 cup chopped kale or spinach
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Cooking Instructions:

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
2. Add Herbs and Broth: Stir in the dried thyme, dried oregano, red pepper flakes, and bay leaf. Cook for another minute to release the flavors of the herbs. Add the diced tomatoes with their juice and the chicken broth to the pot. Bring the mixture to a boil.
3. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld together. Add the shredded chicken and cannellini beans to the pot. Season with salt and pepper to taste.
4. Cook the Greens: Stir in the chopped kale or spinach and let the soup simmer for an additional 10 minutes until the greens are wilted and tender.
5. Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh basil or parsley for added freshness and color.

Extra Tips:

For a richer flavor, consider using homemade chicken broth. If you prefer a thicker soup, you can mash some of the beans before adding them to the pot. This will create a creamier texture without adding extra calories.

For a vegetarian version, simply omit the chicken and use vegetable broth instead. Adjust the seasoning to your taste, and feel free to experiment with other vegetables such as zucchini or bell peppers for added variety.

Hearty Chicken and Orzo Soup

Hearty Chicken and Orzo Soup is a comforting and delicious Italian dish that’s perfect for warming up on a chilly day. This soup combines tender pieces of chicken, flavorful vegetables, and orzo pasta, creating a satisfying meal that’s both nutritious and filling. The rich chicken broth infuses the ingredients with a depth of flavor that’s sure to please the whole family.

Whether you serve it as a starter or a main course, this soup is a wonderful addition to any meal plan. This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or small gatherings. The preparation involves simmering the ingredients together, allowing the flavors to meld beautifully.

With simple yet wholesome ingredients, this dish is easy to prepare and can be on your table in just over an hour. Follow the steps below to create this delightful soup that will quickly become a household favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts
• 3/4 cup orzo pasta
• 2 cups fresh spinach, chopped
• 2 tablespoons lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Vegetables and Spices: Add the diced carrots and celery to the pot, stirring to combine. Sprinkle in the dried oregano, dried thyme, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Broth and Chicken: Pour in the chicken broth and water, then place the chicken breasts into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Cook the Orzo: Stir in the orzo pasta and continue to simmer the soup for another 10 minutes, or until the orzo is cooked al dente.
6. Add Spinach and Lemon Juice: Stir in the chopped spinach and lemon juice, cooking for an additional 2-3 minutes until the spinach is wilted.
7. Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For a richer flavor, consider using homemade chicken broth or adding a parmesan rind to the soup as it simmers. If you prefer a thicker soup, you can increase the amount of orzo or reduce the broth slightly.

Feel free to customize the vegetables based on what you have on hand; zucchini or bell peppers can be great additions. If you plan to make the soup ahead of time, cook the orzo separately and add it when reheating to prevent it from becoming overly soft.

Enjoy your Hearty Chicken and Orzo Soup with a side of crusty bread for a complete meal.

Rustic Italian Chicken and Vegetable Soup

Rustic Italian Chicken and Vegetable Soup is a hearty, comforting dish that embodies the essence of Italian home cooking. This soup combines tender chunks of chicken with an array of fresh vegetables, all simmered in a savory broth infused with classic Italian herbs. The result is a nourishing, flavorful soup that’s perfect for a cozy family dinner or a warm gathering with friends.

The rustic nature of this soup allows for flexibility in ingredients based on what you have available, making it both practical and satisfying. This soup isn’t only delightful in taste but also rich in nutrients, providing a balanced meal with protein, vitamins, and minerals.

Traditionally, this soup might include any variety of vegetables such as carrots, celery, and tomatoes, creating a vibrant and colorful dish. The key is to let the flavors meld together over a gentle simmer, allowing the broth to absorb the essence of the chicken and vegetables. Whether served with crusty bread or on its own, this Rustic Italian Chicken and Vegetable Soup is sure to warm both heart and soul.

Ingredients for 4-6 People:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup spinach leaves
• 1 cup cooked pasta (optional)
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Cook the Vegetables: Stir in the sliced carrots and celery, cooking for another 5 minutes until they begin to soften.
3. Add Tomatoes and Broth: Pour in the diced tomatoes along with their juice, followed by the chicken broth. Stir to combine the ingredients well.
4. Simmer the Chicken: Add the cubed chicken breasts to the pot, along with the oregano, basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
5. Incorporate Spinach and Pasta: Stir in the spinach leaves, allowing them to wilt into the soup. If using, add the cooked pasta and stir to evenly distribute throughout the soup.
6. Final Adjustments and Serve: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with grated Parmesan cheese.

Extra Tips:

For added depth of flavor, consider browning the chicken pieces before adding them to the soup. This will give the soup a richer taste and slightly different texture.

Feel free to swap out vegetables based on personal preference or availability; zucchini or bell peppers can make great additions. When reheating leftovers, add a splash of additional broth or water to maintain the soup’s desired consistency.

Finally, serving this soup with a loaf of crusty Italian bread can elevate the dining experience, allowing diners to soak up every last bit of the delicious broth.

Lemon Chicken Risotto Soup

Lemon Chicken Risotto Soup is a delightful fusion of creamy risotto and hearty chicken soup with a rejuvenating twist of lemon. It’s a comforting dish perfect for those chilly days, combining tender chicken, arborio rice, and a medley of vegetables, all simmered in a savory broth with a hint of lemon to brighten the flavors.

This Italian-inspired soup is both hearty and light, making it an ideal meal for lunch or dinner. The balance of flavors in Lemon Chicken Risotto Soup is achieved by slowly cooking the rice until it releases its starches, creating a creamy texture without the need for cream.

The addition of lemon juice and zest not only enhances the taste but also adds a vibrant aroma that complements the richness of the chicken and vegetables. Whether you’re serving a family meal or entertaining guests, this soup is sure to impress with its elegant presentation and satisfying taste.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients and preparing them for cooking. Dice the onion, mince the garlic, slice the carrots and celery, and cut the chicken into bite-sized pieces. This will guarantee a smooth cooking process.
2. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
3. Cook Chicken and Rice: Add the arborio rice to the pot and stir well to coat it with the oil. Allow it to toast slightly for about 2 minutes. Then, add the chicken pieces and cook until they’re no longer pink, about 5 minutes.
4. Simmer the Soup: Pour in the chicken broth, sliced carrots, and celery. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, stirring occasionally, until the rice is tender and creamy.
5. Add Peas and Lemon: Stir in the frozen peas, lemon zest, and lemon juice. Continue to cook for another 5 minutes until the peas are heated through. Season the soup with salt and pepper to taste.
6. Finish with Parmesan and Parsley: Remove the pot from the heat and stir in the grated Parmesan cheese until melted and well combined. Garnish with chopped fresh parsley before serving.

Extra Tips:

For an even richer flavor, consider using homemade chicken broth if available. When zesting the lemon, be careful to avoid the bitter white pith beneath the zest.

If you prefer a thicker soup, you can add an extra half cup of arborio rice, but be sure to adjust the liquid levels accordingly. This soup can also be made ahead of time and tastes even better the next day as the flavors meld.

Reheat gently to avoid overcooking the rice. Enjoy your Lemon Chicken Risotto Soup with a slice of crusty bread on the side for a complete meal.

Calabrian Spicy Chicken Broth

Calabrian Spicy Chicken Broth is a fiery and flavorful Italian soup that brings the vibrant and bold flavors of Calabria to your dining table. This dish is perfect for those who enjoy a little heat in their meals, as it combines the rich taste of chicken with the distinctive kick of Calabrian chili peppers.

The broth is simmered to perfection, allowing the spices and herbs to infuse the chicken, creating a comforting yet invigorating soup that warms the soul. The Calabrian Spicy Chicken Broth isn’t only delicious but also quite nourishing, making it an ideal choice for a hearty meal.

It’s a wonderful dish to prepare for family gatherings or cozy nights at home, offering a taste of traditional Italian cuisine with a spicy twist. The blend of fresh vegetables, tender chicken, and aromatic spices makes this soup a standout dish that’s sure to impress your family and friends.

Ingredients for 4-6 people:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 cups chicken broth
• 2 cups water
• 1 cup canned diced tomatoes
• 2 tablespoons Calabrian chili paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for about 5 minutes, or until they begin to soften and the onion becomes translucent.
3. Add Broth and Tomatoes: Return the browned chicken pieces to the pot. Pour in the chicken broth and water, then add the canned diced tomatoes. Stir well to combine all the ingredients.
4. Incorporate Spices: Stir in the Calabrian chili paste, dried oregano, and dried basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer the Soup: Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the chicken is cooked through and tender. Skim off any foam that may form on the surface during cooking.
6. Final Touches: Once the chicken is fully cooked, remove the pieces from the pot. Shred the meat using two forks and discard the bones. Return the shredded chicken to the pot and stir well.
7. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side for dipping.

Extra Tips:

For the best results, use a whole chicken to enhance the flavor of the broth. If you prefer a milder soup, adjust the amount of Calabrian chili paste to your taste.

You can also add more vegetables such as zucchini or potatoes for added texture and nutrients. If you have leftovers, this soup stores well in the refrigerator for a few days and can be reheated for a quick and satisfying meal. Enjoy the bold flavors of Calabria with every spoonful!

Chicken and Tortellini Soup

Chicken and Tortellini Soup is a comforting and hearty dish that combines tender pieces of chicken with cheese-filled tortellini in a flavorful broth. This Italian-inspired soup is perfect for warming up on a chilly day or serving as a satisfying meal for the family.

The combination of savory herbs, vegetables, and pasta creates a delightful balance of flavors that’s certain to please everyone at the table. The beauty of this soup lies in its simplicity and the capacity to adapt to various preferences. You can easily adjust the seasoning or add extra vegetables to suit your taste.

The rich broth, paired with the creamy texture of tortellini and succulent chicken, makes it an irresistible option for any occasion. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 9 oz cheese tortellini
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare Ingredients: Start by gathering all your ingredients and prepping your vegetables. Chop the onion, mince the garlic, peel and slice the carrots, and slice the celery stalks.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, until the vegetables are tender and the onion is translucent.
3. Add Seasoning: Stir in the dried oregano and basil. Season with salt and pepper to taste. Continue to cook for another minute to allow the spices to become fragrant.
4. Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
5. Cook Tortellini: Add the cheese tortellini to the pot. Cook according to the package instructions, usually about 5-7 minutes, until they’re tender and cooked through.
6. Add Spinach: Stir in the fresh spinach and cook for an additional 2 minutes, until the spinach is wilted.
7. Finish and Serve: Turn off the heat and stir in the grated Parmesan cheese and chopped parsley. Taste and adjust the seasoning if necessary. Serve hot, with additional Parmesan cheese on the side if desired.

Extra Tips:

When making Chicken and Tortellini Soup, feel free to use leftover rotisserie chicken for added convenience and flavor. If you prefer a creamier texture, you can add a splash of heavy cream or half-and-half just before serving.

For an extra depth of flavor, consider adding a splash of white wine when sautéing the vegetables. Remember to taste and adjust the seasoning throughout the cooking process to guarantee the perfect balance of flavors. Enjoy your soup with a side of crusty bread for a complete meal.

Saffron Chicken Broth With Gnocchi

Saffron Chicken Broth With Gnocchi is a delightful and aromatic Italian soup that combines the luxurious flavor of saffron with tender chicken and pillowy gnocchi. This dish is perfect for a cozy family dinner or when you want to impress guests with something both comforting and elegant.

The infusion of saffron gives the broth a beautiful golden hue and a distinct, earthy taste that pairs wonderfully with the delicate chicken. When served with homemade or high-quality store-bought gnocchi, this soup transforms into a hearty meal that satisfies both the stomach and the soul.

Preparing this Saffron Chicken Broth With Gnocchi involves simmering a rich and flavorful broth, cooking your chicken to perfection, and either making or purchasing gnocchi that will absorb the fragrant broth beautifully. The key to this dish is patience, allowing the ingredients to meld together and develop a complex flavor profile.

With a serving size of 4-6 people, this recipe is ideal for medium-sized gatherings or can be stored for leftovers that taste even better the next day. Let’s explore the ingredients and the simple steps to create this mouthwatering soup.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon saffron threads
• 8 cups chicken stock
• 2 boneless, skinless chicken breasts
• 1 cup dry white wine
• 1 bay leaf
• Salt and pepper, to taste
• 1 pound potato gnocchi
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Broth: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Infuse with Saffron: Stir in the saffron threads and cook for an additional 2 minutes to release their flavor and color into the oil and onions.
3. Simmer the Chicken: Pour in the chicken stock and white wine, and add the bay leaf. Bring the mixture to a gentle boil. Add the chicken breasts to the pot, reduce the heat to low, and cover. Simmer for 20-25 minutes, or until the chicken is cooked through and tender.
4. Prepare the Gnocchi: While the chicken cooks, bring a separate pot of salted water to a boil. Cook the gnocchi according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
5. Shred the Chicken: Once the chicken is cooked, remove it from the broth and let it cool slightly. Shred the chicken using two forks and return it to the pot.
6. Combine and Season: Add the cooked gnocchi to the broth and stir to combine. Season the soup with salt and pepper to taste. Allow everything to heat through for about 5 more minutes.
7. Garnish and Serve: Stir in the chopped parsley just before serving. Ladle the soup into bowls and top with grated Parmesan cheese for added richness.

Extra Tips:

When preparing Saffron Chicken Broth With Gnocchi, be mindful of the quality of your saffron, as it’s the star ingredient in this dish. Opt for high-grade saffron threads for the best flavor and color.

If you prefer a thicker soup, you can reduce the broth slightly by simmering it longer before adding the gnocchi. Additionally, homemade gnocchi can elevate the dish even further if you have the time to make it from scratch.

Finally, be sure not to overcook the gnocchi, as they should remain tender and light to complement the rich broth.

Italian Chicken and Farro Soup

Italian Chicken and Farro Soup is a hearty and nutritious dish that brings together the comforting flavors of Italy in a delightful bowl. This soup is perfect for chilly days or when you need a wholesome meal that satisfies both the body and soul. Farro, an ancient grain, adds a nutty flavor and chewy texture, complementing the tender chicken and vibrant vegetables to create a well-rounded, flavorful dish.

This recipe yields a serving size of 4-6 people, making it ideal for family dinners or gatherings with friends. With its aromatic herbs and savory broth, Italian Chicken and Farro Soup is sure to become a staple in your recipe collection. The combination of healthy ingredients not only provides a delicious taste but also offers a myriad of health benefits, from the protein-rich chicken to the fiber-packed farro.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 cup farro
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons dried Italian seasoning
• Salt and pepper to taste
• 1 bay leaf
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken and Farro: Rinse the farro under cold water and set aside. Cut the chicken thighs into bite-sized pieces and season them with salt and pepper.
2. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
3. Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant. Add the chicken pieces to the pot and cook, stirring occasionally, until they’re browned on all sides.
4. Simmer the Soup: Pour in the chicken broth and diced tomatoes, then add the rinsed farro, Italian seasoning, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, or until the farro is tender and the chicken is fully cooked.
5. Add Spinach and Finish: Stir in the fresh spinach and let it wilt into the soup, which should take about 2-3 minutes. Remove the bay leaf from the pot.
6. Serve the Soup: Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh parsley for added flavor and color.

Extra Tips: When making Italian Chicken and Farro Soup, consider using a mix of chicken breasts and thighs for a balance of lean meat and flavor. You can also substitute the farro with barley or quinoa if preferred. For a richer taste, try using homemade chicken broth. To save time, prepare the vegetables and chicken ahead of cooking. If you prefer a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.

Sicilian Chicken and Lentil Soup

Sicilian Chicken and Lentil Soup is a hearty and flavorful dish that combines the rich, savory taste of chicken with the earthy, nutritious goodness of lentils. This traditional Sicilian recipe is perfect for a cozy family dinner or when you need a comforting bowl of soup on a chilly day. The combination of aromatic herbs, tender chicken, and wholesome lentils makes this soup a satisfying meal that’s both healthy and delicious.

In Sicilian cuisine, the use of fresh ingredients is key to achieving the authentic taste and texture of the dish. The chicken is simmered to create a rich broth, while the lentils add a delightful texture and absorb the flavors of the herbs and spices. This recipe is perfect for serving 4-6 people, making it ideal for small gatherings or as a meal prep option to enjoy throughout the week.

Ingredients for Sicilian Chicken and Lentil Soup (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup green or brown lentils, rinsed
• 8 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Parmesan cheese, grated (optional, for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by dicing the onion, mincing the garlic, and slicing the carrots and celery. Cut the chicken thighs into bite-sized pieces to guarantee even cooking.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. Add the Vegetables and Lentils: Stir in the sliced carrots and celery, and then add the rinsed lentils to the pot. Mix well to combine with the chicken and vegetables.
5. Simmer the Soup: Pour in the chicken broth and add the diced tomatoes with their juices. Stir in the dried oregano, dried basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
6. Finish and Serve: Once the soup is ready, remove the bay leaf and stir in the chopped fresh parsley. Taste and adjust the seasoning if needed. Serve the soup hot, garnished with grated Parmesan cheese if desired.

Extra Tips:

To enhance the flavor of the Sicilian Chicken and Lentil Soup, consider using homemade chicken broth if available. This will add depth to the soup’s flavor.

Additionally, keep in mind that lentils can vary in cooking time, so it’s important to check them for doneness as the soup simmers.

If you want to make the soup ahead of time, it can be stored in the refrigerator for up to 3 days, and the flavors will continue to develop.

When reheating, you may need to add a bit more broth or water if the soup has thickened. Enjoy this delightful and nourishing dish with a crusty slice of bread or a side salad for a complete meal.

Chicken and Escarole Soup

Chicken and Escarole Soup is a comforting Italian dish that combines tender chicken, hearty vegetables, and the unique, slightly bitter taste of escarole. This soup is perfect for a cozy family dinner or as a starter to a larger meal. It’s not only delicious but also packed with nutrients, making it a wholesome choice for any occasion.

The combination of flavors is enhanced by the use of fresh herbs and a rich chicken broth, creating a savory experience that’s both satisfying and nourishing. This recipe serves 4-6 people and is perfect for those chilly nights when you’re craving something warm and comforting.

The preparation is straightforward, allowing even novice cooks to create a dish that’s rich in flavor. The use of fresh ingredients guarantees that every bowl is filled with taste and goodness. Whether enjoyed with a slice of crusty bread or on its own, Chicken and Escarole Soup is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 head escarole, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1 lemon, cut into wedges (for serving)

Cooking Instructions:

1. Prep the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables are softened.
2. Add the Broth and Chicken: Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and add the shredded chicken to the pot.
3. Incorporate the Escarole: Stir in the chopped escarole, allowing it to wilt slightly. This should take about 2-3 minutes.
4. Season the Soup: Add the dried thyme, and season with salt and pepper to taste. Let the soup simmer for an additional 15-20 minutes, allowing the flavors to meld together.
5. Serve: Ladle the soup into bowls, topping each with a generous sprinkle of grated Parmesan cheese. Serve with lemon wedges on the side, allowing diners to add a splash of lemon juice to their liking.

Extra Tips:

For an added depth of flavor, consider using homemade chicken broth. If you prefer a thicker soup, you can add a small amount of pasta or rice.

When using escarole, verify that it’s thoroughly washed, as it can often contain dirt within its leaves. Feel free to adjust the seasoning and add herbs like basil or parsley for extra freshness.

Finally, this soup can be stored in the refrigerator for up to three days or frozen for later use, making it a convenient meal option.

Creamy Tomato and Chicken Soup

Creamy Tomato and Chicken Soup is a delightful blend of Italian flavors that brings comfort in a bowl. This recipe combines tender pieces of chicken, flavorful herbs, and ripe tomatoes, all brought together with a touch of cream that enriches the texture and taste. Perfect for a cozy dinner or a hearty lunch, this soup is both simple and satisfying, making it a great choice for family meals or gatherings. With its rich aroma and heartwarming taste, you’ll find it hard to resist going back for a second helping.

The soup is a harmonious blend of ingredients that capture the essence of Italian cuisine. The tomatoes provide a robust base, while the herbs like basil and oregano infuse the broth with aromatic notes. The creaminess is achieved by adding just the right amount of cream, balancing the tomato’s acidity and enhancing the chicken’s tenderness. This dish serves 4-6 people, making it ideal for sharing with loved ones.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound chicken breast, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Chicken: Add the diced chicken breast to the pot and cook, stirring occasionally, until it’s browned on all sides. This should take about 5-7 minutes.
3. Season the Soup: Stir in the dried oregano, dried basil, and red pepper flakes if using. Cook for another minute to allow the spices to release their flavors.
4. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
5. Incorporate the Cream: Slowly add the heavy cream, stirring continually, and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
6. Final Touches: Stir in the fresh basil, and let the soup sit for a couple of minutes off the heat. Serve hot, garnished with grated Parmesan cheese for an added depth of flavor.

Extra Tips:

For an even richer flavor, consider roasting your tomatoes before adding them to the soup. This enhances their natural sweetness and adds a smoky depth to the dish.

If you prefer a thicker consistency, you can blend a portion of the soup before adding the cream. Additionally, this soup pairs wonderfully with crusty bread or a simple green salad, making it a versatile dish suitable for any occasion.

Adjust the level of red pepper flakes to suit your spice preference, or omit them entirely for a milder flavor.