Italian Chicken Soup

Italian Chicken Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 4.7 g
  • Cholesterol: 25.4 mg
  • Sodium: 259.3 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Italian Chicken Soup calories by ingredient
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Introduction

This is my dad's gf's famous Italian Chicken Soup. Very simple recipe, easy to make, and delicious! This count does not include the pasta, because obviously, different ppl like different amounts of pasta in their soup, or different kinds (I like whole grain, my bf likes regular, for example).
You don't need to add salt or pepper to this recipe--trust me! You can always add it later, if you don't agree with me... :-)
This is my dad's gf's famous Italian Chicken Soup. Very simple recipe, easy to make, and delicious! This count does not include the pasta, because obviously, different ppl like different amounts of pasta in their soup, or different kinds (I like whole grain, my bf likes regular, for example).
You don't need to add salt or pepper to this recipe--trust me! You can always add it later, if you don't agree with me... :-)

Number of Servings: 4

Ingredients

    Some leftover chicken (I used about 6 ounces, you can add more or less, depending on how much you want), diced to desired size
    1 tbsp olive oil
    1/2 large onion, diced fine
    1 clove garlic, minced (or to taste)
    1 tsp dried parsley
    1 tbsp dried basil
    1 14.5oz can Hunt's No Salt Added Diced Tomatoes with Basil, Garlic, and Oregano, mashed (or you can use any 14.5oz can of NSA crushed tomatoes)
    1 little tub Knorr Homestyle Chicken Stock
    3.5 cups hot/boiling water

Tips

I recommend keeping the soup and pasta separate, otherwise the pasta just absorbs all the soup. When serving, pour soup over pasta. When reheating, they may be reheated together.
For a touch of deliciousness, try adding a sprinkle of reduced fat parmesan cheese to the top--yum!


Directions

Add 1 tbsp olive oil, dried parsley, dried basil, diced onion, and minced garlic to a medium-sized pot. Turn up heat to med-high and saute until the onions are tender/clear. Add chicken and mix well, turning down the heat to medium. Allow to cook 1-2 minutes to heat up all ingredients, then add the can of tomatoes (crushed) and allow to cook until bubbly. Add water and chicken stock tub and mix well. Allow to come to a light boil.
Serve over pasta when hot and all ingredients/flavors have combined.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user THATBRONWYNGIRL.

TAGS:  Poultry | Soup | Poultry Soup |

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