Italian Chicken Soup
Italian Chicken Soup
When the weather cools down and you need something comforting bubbling away on the stove, there’s nothing better than a big pot of homemade soup. This Italian Chicken Soup is cozy, creamy, and full of simple, honest ingredients — the kind of meal that feels like a hug in a bowl.
This version keeps all the comforting flavor of the original Pioneer Woman recipe but makes it a little easier for busy weeknights. Instead of a whole chicken, I use boneless, skinless chicken thighs, which simmer right in the broth until tender enough to shred. There’s no need to fuss with bones or extra steps, just toss them in, let the soup do its thing, and get ready for the most delicious aroma to fill your kitchen.
We’re keeping things simple here: no celery, no jalapeños, and no oregano — just a classic mix of onion, bell pepper, tomato, and rich cream that brings everything together. A handful of pasta makes it hearty and satisfying, while a sprinkle of Parmesan on top adds that irresistible Italian touch.
Whether you’re feeding the family or just craving a cozy night in, this soup is one of those recipes that always hits the spot . Easy enough for a weeknight, special enough to share with company.
Italian Chicken Soup
INGREDIENTS
1 lb small pasta (like elbows ditalini, or orzo)
2 tablespoons of olive oil
2 lbs boneless, skinless chicken thighs
8 cups chicken stock
1 medium onion, diced
2 bell peppers, diced
1 can (28 oz) whole tomatoes, with juice
1 Parmesan rind, scraped clean (optional)
1 tablespoon “better than bouillon” chicken (optional)
2 cups heavy cream
Salt and freshly ground black pepper, to taste
Parmesan cheese shavings, for serving
DIRECTIONS
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell peppers and cook until softened and lightly golden, about 8–10 minutes.
Pour in the chicken broth and the canned tomatoes (with their juice). Use a spoon to lightly break up the tomatoes. Add the chicken thighs directly to the pot with the vegetables along with the parmesan rind and bouillon, if using. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, or until the chicken is tender and cooked through.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, rinse briefly under cold water, toss with one tablespoon of olive oil or butter, and set aside.
Remove the chicken thighs to a bowl or plate and shred them using two forks. Return the shredded chicken to the pot.
When ready to serve, remove the remaining rind, stir in the heavy cream and warm gently over low heat—don’t let it come to a full boil once the cream is added.
Taste and adjust seasoning with salt and pepper. Ladle into bowls starting with the noodles and top with Parmesan shavings.
