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Italian Chicken Soup

Heart Healthy Diet Recipe

Italian food is always special and this Italian chicken soup recipe features fettuccine as the noodles, as well as Italian flavors in the form of tomatoes, carrot, zucchini, celery, parsley, oregano, thyme and much more. This is a delicately flavored chicken noodle soup recipe with subtle herbs and delicious vegetables. The garlic and red pepper add body and spice. Add more garlic if you especially love the taste of it.

If you love the flavors of Italy, you will find this Italian chicken soup recipe to be filling and hearty as well as having a wonderful flavor. Italian chicken soup recipes range from the delicately flavored lemon chicken soups right up to heartier noodle soups like this one. You can enjoy Italian chicken noodle soup as an appetizer or as a tasty lunch with some Focaccia or ciabatta bread for dunking.

The chicken, vegetables, and herbs in this delicious Italian chicken noodle soup mean that it is a healthy recipe. Isn't it great that something that tastes this good is also healthy! You can use any noodles you like, even whole wheat noodles if you want a high fiber soup.

This recipe is part of our "Heart Healthy Diet Recipe" series.

Italian Chicken Noodle Soup with Tomatoes and Herbs

Ingredients -

1 whole chicken, about 2 ½ lbs
1 onion, diced
Water, as required
1 zucchini, diced
6 ribs celery, sliced
2 bay leaves
2 fresh tomatoes
1 carrot, diced
2 tablespoons olive oil
3 sprigs Italian parsley, chopped
2 chicken bouillon cubes
A pinch each of rosemary, thyme, oregano, and red pepper
Salt and black pepper, to taste
½ lb fettuccine, broken into 1 inch lengths

Preparation:

Put the chicken in an 8 quart soup pot or Dutch oven.

Cover it with cold water and add some salt and black pepper.

Add the bay leaves and bring it to a simmer.

Sauté the vegetables in the oil in a saucepan, adding the garlic when they are tender.

Let the garlic become fragrant but do not let it brown.

Add the parsley and cook for 10 seconds.

Add all the other seasonings.

Add the tomatoes to the chicken and poach for a couple of minutes.

Take them out of the pot, then peel and chop them.

When the chicken is cooked, remove the skin and bones and cut it into bite-sized pieces.

Bring the chicken broth back to a boil and add the noodles.

Cook them until they are tender.

Put the sautéed vegetables, tomatoes and chicken back in the chicken stock and simmer until aromatic and hot.

Taste the soup and adjust the seasonings.

(Serves 4)



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