Best Italian Chicken Vegetable Soup Recipes

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
• Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
• Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

HEARTY ITALIAN CHICKEN VEGETABLE SOUP

Steps:

• In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
• For Stove top: Add remaining ingredients and bring to a boil.
• Once the soup comes to a medium boil reduce heat to a simmer.
• Soup should just gently bubble from here on out.
• After 30 minute do a taste test of the broth add additional spices to your taste.
• simmer for an additional hour then test vegetables for doneness.
• For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
• Set crockpot on high for two hours then reduce to low.
• After 2 hours do a taste test of the broth add additional spices to your taste.
• Let simmer for an additional 4 hours.
• (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).

NORTHERN ITALIAN COUNTRY CHICKEN VEGETABLE SOUP

Steps:

• Heat olive oil over medium heat in large saucepan and saute chicken until lightly browned. Remove from pan and set aside.
• Add carrot, onion and garlic to pan; saute until tender, but not brown. Add broth, water, nutmeg, pepper, and salt. Heat to boiling. Stir in pasta. Reduce heat to simmer and cook for 10 minutes, stirring occasionally.
• Add frozen vegetables, parsley and reserved chicken. Simmer for approximately 4 minutes until vegetables are tender.

ITALIAN CHICKEN VEGETABLE SOUP

Steps:

• In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
• Next add drained vegetables and chicken and continue to simmer for 20 minutes.
• Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
• Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.