Italian Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.8
  • Total Fat: 3.7 g
  • Cholesterol: 29.3 mg
  • Sodium: 1,042.8 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Italian Chicken Soup calories by ingredient
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Number of Servings: 6


    Chicken bouillon, 6 cubea
    3 Chicken Thighs, bone and skin removed
    1 cup sliced Carrots
    1 cup, diced Celery
    4 red potatoes
    4 tbsp Kraft Light Done Right Italian Salad Dressing
    2 cans 365 Organic Diced Tomatoes
    5 cups of Water
    2 cloves Garlic
    Basil, 2 tbsp
    Oregano, ground, 1 tsp
    Thyme, ground, 1 tsp
    Onions, raw, 1 cup, chopped


Pour 4 cups of water into a large pot. Bring to a boil. Cut the garlic cloves in half. Add the chicken thighs and garlic cloves to the boiling water.
Cook for 45 minutes. They will be super, super tender and the meat will fall off the bone, if you are using boneless thighs, cook for 20 minutes.

Let cool. In the mean time, cut up the veggies. I cut into tiny bits or grate the carrots & celery (picky eaters). Slice the potatoes and onions.

Now that the chicken has cooled. Remove the chicken from the broth and set aside. Strain the broth over a large bowl. Return the strained broth to the same pot.

Take the chicken and pull it away from the bone. (If you are using boneless, just shred the chicken, like pulled pork). Make sure the chicken shreds.

To the broth over medium heat add the bouillon cubes and all the seasonings. Then add the chicken and potatoes. Stir constantly for 2 minutes. Once done stirring add the remaining veggies and the canned tomatoes. Now simmer, not boil for 1 hour and 30 minutes.

Serve with crostini!

Number of Servings: 6

Recipe submitted by SparkPeople user KNQUALLS.

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