Homemade Italian Chicken Soup Recipe

5 1 2
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Homemade Italian Chicken Soup Recipe

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5 1 2
MAKES:
12-14 servings
TOTAL TIME:
Prep: 35 min. Cook: 2-1/4 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 35 min. Cook: 2-1/4 hours

Ingredients

  • 4 bone-in chicken breast halves
  • 1 large onion, halved
  • 1 large carrot, quartered
  • 3 celery ribs with leaves, chopped
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 bay leaves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 to 8 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
  • 1/4 cup grated Romano cheese

Directions

In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Italian Chicken Soup in Taste of Home February/March 1996, p47

Nutritional Facts

1 cup: 112 calories, 2g fat (1g saturated fat), 28mg cholesterol, 651mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 13g protein.

  • 4 bone-in chicken breast halves
  • 1 large onion, halved
  • 1 large carrot, quartered
  • 3 celery ribs with leaves, chopped
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 bay leaves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 to 8 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
  • 1/4 cup grated Romano cheese
  1. In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Italian Chicken Soup in Taste of Home February/March 1996, p47

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dgmenm6 User ID: 167084 18708
Reviewed Jun. 2, 2010

"I have made it for years, and it is an all-time fave of my family and friends. I use my own turkey or chicken broth simmered from a cooked, stripped carcass, then use leftover turkey or chicken meat, added to the soup after the veggies are tender w/o discarding them. Varying the beans or adding rice is also very good."

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