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Homemade Italian Chicken Soup

Total Time

Prep: 35 min. Cook: 2-1/4 hours


12-14 servings (3-1/2 quarts)

Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.—John Croce Jr., Yarmouth, Massachusetts


  • 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.

Nutrition Facts

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

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