10 Cozy Italian Chicken Soup Recipes That Soothe Instantly

As the weather cools down, there’s nothing quite like the soothing comfort of a warm bowl of Italian chicken soup. Tender chicken, vibrant vegetables, and fragrant herbs come together to create a delightful blend of flavors. From creamy chicken gnocchi to a rustic vegetable medley, these recipes offer a cozy escape. Imagine enjoying these hearty broths with a slice of crusty bread on the side. Which one will become your new favorite?

Classic Italian Minestrone With Chicken

Enjoy the comforting flavors of Italy with this Classic Italian Minestrone With Chicken. This hearty soup combines the traditional tastes of minestrone with the added protein and richness of tender chicken. Packed with a variety of vegetables, beans, and pasta, this dish is perfect for a cozy family dinner or a gathering with friends.

It’s a balanced meal that not only warms you up on a chilly day but also provides a delightful mix of textures and colors that make it as appealing to the eyes as it’s to the palate. This recipe serves 4-6 people and is perfect for those who crave a wholesome and nutritious meal.

The combination of chicken and vegetables in a savory broth, flavored with Italian herbs, creates an irresistible aroma that fills your kitchen with warmth. Whether you’re an experienced cook or trying your hand at Italian cuisine for the first time, this Classic Italian Minestrone With Chicken is straightforward to prepare and certain to become a favorite in your recipe collection.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup canned diced tomatoes
• 4 cups chicken broth
• 1 cup cooked chicken breast, shredded
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
2. Add Vegetables: Add the diced carrots, celery, zucchini, red bell pepper, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Build the Soup Base: Stir in the canned diced tomatoes and chicken broth. Bring the mixture to a simmer, then add the shredded chicken and drained cannellini beans. Season with dried oregano, basil, salt, and pepper.
4. Cook the Pasta: Add the pasta to the pot and let the soup simmer for 10-12 minutes, or until the pasta is cooked al dente. Stir occasionally to make sure the pasta doesn’t stick to the bottom of the pot.
5. Finish the Soup: Once the pasta is cooked, taste the soup and adjust the seasoning as needed. Serve hot, garnished with grated Parmesan cheese and fresh parsley.

Extra Tips:

For a more robust flavor, consider adding a Parmesan rind to the soup while it simmers; remove it before serving. If you prefer a thicker soup, mash some of the beans before adding them to the pot.

You can also substitute spinach or kale for the green beans for a different twist. Leftovers can be stored in the refrigerator for up to three days, but you may need to add a bit of water or broth when reheating, as the pasta tends to absorb liquid. Enjoy your Classic Italian Minestrone With Chicken with a side of crusty bread for a complete meal.

Tuscan Chicken and White Bean Soup

Tuscan Chicken and White Bean Soup is a hearty and comforting dish that brings the rustic flavors of Tuscany right to your kitchen. This soup is perfect for a chilly evening when you need a warm, satisfying meal. It combines tender pieces of chicken with creamy white beans, fresh vegetables, and aromatic herbs, all simmered together in a savory broth. The result is a delectable and nutritious soup that’s sure to become a family favorite.

The beauty of this Tuscan Chicken and White Bean Soup lies in its simplicity and versatility. The ingredients are humble yet flavorful, and the soup can be adapted to suit your taste preferences by adding more vegetables or adjusting the spices.

Whether you serve it with a side of crusty bread or a simple salad, this soup is sure to impress. It’s an excellent choice for a nourishing lunch or a comforting dinner, and it can easily be made ahead of time for those busy weeknights.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts, diced
• 4 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1/4 cup grated Parmesan cheese, for serving

Instructions:

1. Prepare the Vegetables: 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. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Chicken: Add the diced carrots and celery to the pot and sauté for about 5 minutes until they start to soften. Add the diced chicken breast to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
3. Add the Broth and Seasonings: Pour in the chicken broth, white beans, and diced tomatoes with their juice. Stir in the dried thyme, oregano, red pepper flakes (if using), and season with salt and pepper to taste. Bring the soup to a boil.
4. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes. This allows the flavors to meld and the chicken to become tender.
5. Add the Spinach: Stir in the fresh spinach leaves and let them wilt into the soup, about 2-3 minutes.
6. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving. Enjoy your Tuscan Chicken and White Bean Soup with fresh bread or a simple salad.

Extra Tips:

To enhance the flavor of your soup, consider using homemade chicken broth or a high-quality store-bought version. For an extra creamy texture, you can mash some of the white beans before adding them to the soup.

If you prefer a thicker consistency, allow the soup to simmer uncovered for a few additional minutes to reduce the liquid. Leftovers can be stored in the refrigerator for up to 3 days, and the flavors tend to develop further, making the soup even more delicious the next day.

Italian Chicken Orzo Soup

Indulge in a bowl of comforting Italian Chicken Orzo Soup, a perfect blend of tender chicken, delicate orzo pasta, and a medley of aromatic vegetables. This hearty soup is a delightful way to warm up on a chilly day, infusing your kitchen with the enticing scents of Italian herbs and spices.

The combination of succulent chicken and flavorful broth, enriched with the wholesome goodness of carrots, celery, and tomatoes, delivers a nourishing meal that both satisfies and delights the senses.

The star of this dish is the orzo pasta, which, when simmered in the rich broth, absorbs all the delicious flavors and provides a satisfying texture to the soup. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a cozy dinner with friends. Its simplicity in preparation and depth of flavor make it a go-to recipe for anyone seeking a taste of Italy in their own home.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 pound boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 cup fresh spinach leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Cooking Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
2. Season the Base: Add the dried oregano, dried basil, salt, and pepper to the pot. Stir well to combine the spices with the vegetables, releasing their aromatic flavors.
3. Add the Liquids: Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine, and bring the mixture to a gentle boil.
4. Cook the Chicken: Once boiling, add the chicken breasts to the pot. Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the chicken is cooked through and tender.
5. Shred the Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
6. Cook the Orzo: Add the orzo pasta to the pot and stir well. Allow the soup to simmer for an additional 8-10 minutes, or until the orzo is al dente.
7. Add Spinach and Cheese: Stir in the fresh spinach leaves and grated Parmesan cheese. Cook for another 2-3 minutes until the spinach has wilted and the cheese has melted into the soup.
8. Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side for an added burst of flavor.

Extra Tips:

For a richer flavor, consider using chicken thighs instead of breasts, as they provide a more succulent and juicy texture.

Be mindful of the salt content if using store-bought chicken broth, and adjust seasoning accordingly. To save time, you can use pre-cooked rotisserie chicken.

If you prefer a thicker soup, allow the orzo to cook a bit longer as it absorbs more liquid. Finally, feel free to customize the soup by adding other vegetables like zucchini or mushrooms for added nutrition and flavor.

Chicken and Spinach Tortellini Soup

Chicken and Spinach Tortellini Soup is a comforting and hearty Italian-inspired dish that combines tender chicken, vibrant spinach, and flavorful tortellini in a savory broth. This soup is perfect for a cozy night in or as a delightful starter for a dinner party.

The richness of the chicken and the creaminess of the tortellini balance beautifully with the freshness of the spinach, making it a nourishing meal that satisfies both the stomach and the soul.

Crafting this delicious soup is straightforward and doesn’t require much time, making it ideal for busy weeknights. The ingredients are simple, yet they come together to create a dish that’s full of flavor and warmth.

The soup can be prepared in about 30 minutes and serves 4-6 people, allowing you to share this delightful dish with family or friends. Below are the ingredients and step-by-step instructions to prepare this comforting Chicken and Spinach Tortellini Soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups chicken broth
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 9 ounces cheese tortellini
• 3 cups fresh spinach
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for serving

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Cook for about 5-7 minutes, or until the chicken is browned and mostly cooked through, stirring occasionally to guarantee even cooking.
3. Simmer the Soup: Pour in the chicken broth and add the dried Italian seasoning, salt, and pepper to taste. Stir everything together, then bring the soup to a gentle boil. Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
4. Add Tortellini and Spinach: Stir in the cheese tortellini and let it cook according to the package instructions, usually about 7-9 minutes. In the last 2 minutes of cooking, add the fresh spinach and let it wilt into the soup.
5. Finish with Lemon Juice: Once the tortellini is cooked to your liking and the spinach is wilted, stir in the lemon juice. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve: Ladle the hot soup into bowls and top with grated Parmesan cheese. Serve immediately while the soup is warm and fragrant.

Extra Tips:

For an even richer flavor, consider using homemade chicken broth if available. If you prefer a creamier texture, you can add a splash of heavy cream or half-and-half during the last few minutes of cooking.

Feel free to substitute kale for spinach if you want a different texture and flavor. To make the soup heartier, add a can of drained and rinsed cannellini beans.

Finally, for a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.

Sicilian Lemon Chicken Soup

Sicilian Lemon Chicken Soup is a delightful blend of vibrant flavors and wholesome ingredients that hails from the sunny island of Sicily. This comforting soup is perfect for any season, combining the zesty brightness of lemons with the savory richness of chicken and a medley of fresh vegetables.

It’s a dish that warms the soul and invigorates the senses with each nourishing spoonful. Whether you’re seeking comfort on a chilly day or a light, revitalizing meal in warmer weather, this soup is a versatile choice that can be enjoyed year-round.

The beauty of Sicilian Lemon Chicken Soup lies in its simplicity and the way it brings together a handful of ingredients to create something truly special. At the heart of the soup is tender, juicy chicken, which is complemented by the tangy zest and juice of lemons.

The addition of vegetables like carrots, celery, and onion provides a depth of flavor, while herbs such as thyme and parsley add an aromatic touch. This recipe serves 4-6 people, making it ideal for family dinners or casual gatherings with friends.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups chicken broth
• 2 cups cooked, shredded chicken breast
• 1 cup orzo pasta
• 2 lemons (zest and juice)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Lemon slices for garnish (optional)

Cooking Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they become tender and the onion is translucent.
2. Combine Ingredients: Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, orzo pasta, lemon zest, lemon juice, dried thyme, bay leaf, salt, and pepper. Stir well to combine all the ingredients.
3. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15-20 minutes. Stir occasionally, ensuring the orzo is cooked through and the flavors meld together.
4. Finalize the Dish: Remove the bay leaf and stir in the chopped fresh parsley. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
5. Serve: Ladle the soup into bowls and garnish with lemon slices, if desired. Serve immediately while hot.

Extra Tips:

For a richer flavor, consider using homemade chicken broth or stock. Additionally, you can enhance the heartiness of the soup by adding a handful of fresh spinach or kale during the last few minutes of cooking.

If you prefer a thicker consistency, reduce the amount of chicken broth slightly or let the soup simmer longer to allow it to thicken naturally. For an extra lemony kick, add a bit more lemon juice just before serving.

This soup pairs well with a crusty loaf of Italian bread or a fresh green salad to round out the meal.

Italian Wedding Soup With Chicken Meatballs

Italian Wedding Soup with Chicken Meatballs is a comforting and hearty dish that combines tender chicken meatballs, nutritious vegetables, and tiny pasta in a flavorful broth. This soup, often served at Italian weddings due to its symbolic ingredients that represent unity and prosperity, is perfect for a cozy family dinner or a gathering with friends.

The savory chicken meatballs are seasoned with aromatic herbs and spices, while the addition of fresh spinach and small pasta like acini di pepe adds texture and depth to the dish. The harmonious blend of flavors in Italian Wedding Soup with Chicken Meatballs is both satisfying and nourishing.

With this recipe, you’ll discover the joy of making homemade soup with ingredients that are easy to find and prepare. Whether you’re an experienced cook or a beginner, this recipe is simple to follow and promises a delicious result. Serve it with crusty bread or a fresh salad for a complete meal that will warm your soul.

Ingredients for 4-6 servings:

• 1 pound ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 8 cups chicken broth
• 1 cup acini di pepe or small pasta
• 2 cups fresh spinach leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix the ingredients until well combined. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Cook the Meatballs: Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until they’re browned on all sides. Remove the meatballs from the pot and set them aside on a plate.
3. Sauté the Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
4. Add the Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and add the browned meatballs back into the pot. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
5. Cook the Pasta: Add the acini di pepe or preferred small pasta to the pot and cook according to the package instructions, usually around 7-10 minutes, until the pasta is tender.
6. Finish the Soup: Stir in the fresh spinach leaves, dried oregano, and red pepper flakes if using. Cook for an additional 2-3 minutes until the spinach is wilted. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and enjoy it hot. Optionally, garnish with extra grated Parmesan cheese and fresh parsley before serving.

Extra Tips:

For a richer flavor, you can use a combination of chicken and beef broth. If you prefer a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

Make sure the meatballs are the same size for even cooking, and if you have time, chill them in the refrigerator for 15-20 minutes before cooking to help them hold their shape better. This soup can also be made a day ahead; the flavors will deepen, making it even more delicious when reheated.

Chicken Gnocchi Soup With Basil

Indulge in the comforting flavors of Italy with this delectable Chicken Gnocchi Soup with Basil. This soup is a heartwarming blend of tender chicken, pillowy gnocchi, and aromatic basil, creating a symphony of flavors that’s both rich and satisfying.

Perfectly suited for chilly evenings or when you simply crave a taste of Italian warmth, this soup is sure to become a family favorite. Its creamy texture and fragrant herbs make every spoonful a delightful experience, transporting you to the cozy kitchens of Italy.

This recipe serves 4-6 people, making it ideal for family dinners or a small gathering with friends. The combination of fresh vegetables, succulent chicken, and soft gnocchi, enveloped in a creamy broth, is incredibly easy to prepare, yet elegant enough to impress your guests.

Whether you’re a seasoned cook or a beginner, this Chicken Gnocchi Soup with Basil will have you basking in compliments and empty bowls.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 package (16 ounces) potato gnocchi
• 2 cups fresh spinach leaves
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized pieces. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until they’re golden brown and cooked through. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
3. Create the Broth: Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme and dried basil, allowing the flavors to meld together for about 10 minutes.
4. Add the Gnocchi and Chicken: Gently stir in the potato gnocchi and cooked chicken pieces. Let the soup simmer for an additional 5 minutes, or until the gnocchi are tender and cooked through.
5. Incorporate the Cream and Spinach: Lower the heat and slowly add the heavy cream, stirring continuously. Add the fresh spinach leaves and cook until the spinach is wilted. Season with salt and pepper to taste.
6. Garnish and Serve: Once the soup is creamy and well-seasoned, ladle it into bowls and garnish with fresh basil leaves. Serve hot and enjoy the comforting flavors.

Extra Tips:

For a richer flavor, consider using homemade chicken broth. If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a small amount of cold water and stir it into the soup before adding the cream.

Feel free to adjust the seasoning to your preference, and if you like a bit of heat, a pinch of red pepper flakes can be added for a subtle kick. This soup can also be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prepping.

Rustic Chicken and Vegetable Soup

This Rustic Chicken and Vegetable Soup is the epitome of comfort food, offering a hearty and flavorful meal that feels like a warm embrace. Rooted in traditional Italian flavors, this dish combines tender chicken with a colorful medley of vegetables, all simmered in a rich, aromatic broth. Perfect for chilly nights or when you’re craving something wholesome, this soup isn’t only delicious but also nourishing.

The beauty of this recipe lies in its versatility and simplicity. The ingredients are easy to find, and the process involves minimal fuss, making it an ideal choice for both beginners and seasoned cooks.

Whether served as a starter or a main course, this rustic soup is sure to satisfy your cravings and impress anyone lucky enough to share a bowl with you.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 2 cups water
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup small pasta shells or ditalini
• Salt and pepper to taste
• 2 cups fresh spinach or kale, roughly chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic, carrots, celery, and red bell pepper, cooking for an additional 5 minutes until the vegetables begin to soften.
2. Season the Vegetables: Add the dried oregano, basil, and red pepper flakes (if using) to the pot. Stir well to coat the vegetables in the spices, releasing their aroma.
3. Simmer the Broth: Pour in the chicken broth and water, bringing the mixture to a boil. Reduce the heat to a simmer and add the shredded chicken and undrained diced tomatoes. Let the soup cook for about 15 minutes to allow the flavors to meld.
4. Cook the Pasta: Stir in the pasta shells and continue to simmer for another 10-12 minutes, or until the pasta is al dente. Taste and adjust the seasoning with salt and pepper as needed.
5. Add the Greens: Fold in the fresh spinach or kale, letting it wilt into the soup for 2-3 minutes. Once the greens are tender, remove the pot from heat.
6. Serve and Garnish: Ladle the soup into bowls, topping each with a sprinkle of grated Parmesan cheese and fresh parsley. Serve hot with crusty bread on the side for dipping.

Extra Tips:

For added depth of flavor, consider browning the chicken in the pot before adding the vegetables. This will create a richer base for the soup.

If you prefer a thicker soup, you can mash some of the cooked vegetables with a potato masher before adding the pasta. Additionally, feel free to customize the vegetables based on seasonality or personal preference; zucchini, potatoes, or peas can be great additions.

Finally, if storing leftovers, keep the pasta separate to prevent it from absorbing too much broth and becoming mushy.

Creamy Italian Mushroom and Chicken Soup

Creamy Italian Mushroom and Chicken Soup is the perfect comfort dish for those chilly nights when you crave something warm and hearty. This soup combines tender chicken, earthy mushrooms, and a rich, creamy broth, all seasoned with Italian herbs that infuse the soup with a delightful aroma.

The blend of flavors is both calming and indulgent, making it a wonderful choice for a family dinner or a cozy night in. With a consistency that’s creamy yet not too heavy, this soup is sure to become a household favorite.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or as leftovers for the week. The soup is versatile and can be complemented with a slice of crusty bread or a fresh green salad.

While it takes some time to prepare, the end result is a bowl of soup that’s bursting with flavor and warmth. Follow the steps below to create this delicious dish that will surely impress your family and friends.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound chicken breast, diced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Base: In a large pot over medium heat, add the olive oil and butter. Once the butter has melted, add the diced onion. Sauté the onion for about 5 minutes until it becomes translucent and fragrant.

Then, add the minced garlic and sauté for an additional 1 minute.

2. Cook the Chicken and Mushrooms: Increase the heat to medium-high and add the diced chicken breast to the pot. Cook for about 5-7 minutes until the chicken is browned on all sides.

Next, add the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.

3. Season the Soup: Stir in the dried oregano, basil, and thyme, ensuring the chicken and mushrooms are well-coated with the herbs. Season with salt and pepper to taste.

4. Simmer the Soup: Pour in the chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the pot and let the soup simmer for about 20 minutes, allowing the flavors to meld together.

5. Add Cream and Cheese: After 20 minutes, slowly stir in the heavy cream, followed by the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the soup is creamy and smooth.

6. Final Touches: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.

Extra Tips: When making Creamy Italian Mushroom and Chicken Soup, you can substitute other types of mushrooms such as cremini or portobello for additional depth of flavor.

If you prefer a thicker soup, consider adding a tablespoon of flour to the onions and garlic before adding the chicken to create a roux, which will thicken the broth as it simmers.

For a lighter version, half-and-half can be used instead of heavy cream, though it may not be as rich. Finally, always taste and adjust the seasoning at the end, as the flavors can develop markedly during cooking.

Italian Chicken and Rice Soup

Italian Chicken and Rice Soup is a heartwarming dish that combines the savory flavors of tender chicken, aromatic vegetables, and perfectly cooked rice in a rich and flavorful broth. This comforting soup is perfect for chilly days or when you need a nourishing meal that’s easy to prepare.

The combination of Italian herbs and spices adds depth and warmth, making it a family favorite that’s certain to please everyone at the table.

Whether you’re looking for a satisfying lunch or a hearty dinner, this Italian Chicken and Rice Soup recipe will become a staple in your home. The recipe yields enough for 4-6 servings, making it ideal for family meals or for having leftovers that can be enjoyed the next day. The simplicity of the ingredients guarantees that you can whip up this delicious soup with minimal effort.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup long-grain white rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1 tablespoon lemon juice
• Parmesan cheese, for serving

Instructions:

1. Prepare the Ingredients: Start by dicing the chicken breasts into bite-sized pieces and set them aside. Chop the onion, mince the garlic, and slice the carrots and celery.
2. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté the vegetables until they’re softened and fragrant, about 5 minutes.
4. Add Broth and Rice: Pour in the chicken broth and bring it to a simmer. Stir in the rice, oregano, and basil. Season with salt and pepper to taste.
5. Simmer the Soup: Return the cooked chicken to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the rice is tender and fully cooked.
6. Add Spinach and Lemon Juice: Once the rice is cooked, stir in the fresh spinach leaves and lemon juice. Allow the spinach to wilt into the soup, about 2 minutes.
7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve hot and enjoy the comforting flavors of Italian Chicken and Rice Soup.

Extra Tips:

For a richer flavor, consider using homemade chicken broth or adding a splash of white wine before simmering the soup.

If you prefer a thicker soup, you can add a tablespoon of flour to the vegetables while sautéing to create a roux base.

Leftovers can be stored in the refrigerator for up to 3 days, but you may need to add a bit more broth when reheating as the rice will continue to absorb liquid.

For a gluten-free version, confirm the broth and other ingredients are certified gluten-free.