Healthy Italian chicken noodle soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Servings
4
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Calories
523 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Italian
Healthy Italian chicken noodle soup
Description
Healthy Italian Chicken Noodle Soup starts with a homemade broth using a whole chicken simmered with carrots, celery, onion, and bay leaf to extract depth and clarity. After straining the broth, the cooked meat is reserved for the soup, ensuring well-developed flavor. Fresh vegetables are diced small and sautéed with garlic to form the soup's aromatic base. Tomatoes add acidity and body, and extra virgin olive oil contributes a subtle richness. A handful of freshly chopped parsley adds herbal freshness at the end. The use of thin egg noodles such as tagliolini, tagliatelle, or orzo allows them to cook quickly and maintain a delicate texture within the broth.
This soup is gratifying and versatile, fitting well in any season as a comforting main course or starter. It offers a balance of protein, vegetables, and pasta within a light but flavorful broth.
Leftovers can be stored refrigerated and gently reheated. Using pasta varieties that cook quickly prevents overcooking when reheating. The recipe yields about 4 to 6 servings.
Ingredients
For the chicken broth
- 1 chicken cut into quarters, whole, organic, 1kg/2.2lbs
- 2 carrot washed and cut into chunks
- 1 celery washed and cut into chunks, stalk
- 1 onion peeled and quartered
- 1 bay leaf
- water as required
- salt to taste
- black pepper to taste, freshly ground
For chicken noodle soup
- 500 g chicken I used the meat from the broth, cooked meat, 3 cups
- 1 onion peeled and sliced
- 2-3 carrot washed and cubed
- 2 celery washed and cubed, stalks
- 1-2 garlic peeled and cut in half, cloves
- 400 g tomato cut into quarters or tomato passata, fresh, 14oz
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste, freshly ground
- 1 handful parsley chopped, fresh
- 200 g tagliolini or tagliatelle or orzo pasta, fresh, 7oz
Instructions
Make the chicken broth
- Prepare ingredients for broth. Wash the chicken, pat dry and cut into quarters Wash and cut carrots and celery into chunks and peel and cut onion into quarters.
- Place chicken in a pot with carrots, onion, celery and bay leaf. Cover with water and bring to a boil. Simmer for 30 minutes. Remove any foam that rises to the surface. Then remove chicken pieces, allow them to cool enough to handle and remove as much meat as possible. Set the meat aside, return the carcass pieces to the broth, season with salt and pepper and continue to simmer on a low heatfor 1-1.5 hours. If the liquid reduces too much add more water.
- When the broth is ready strain it through a sieve and keep just the liquid. Discard the bones and veggies.
Make the Italian chicken noodle soup
- Wash and cut the carrots and celery into small cubes. Chop the parsley. Peel the garlic cloves and cut in halves. Wash the tomatoes and cut into quarters. Peel the onion and cut into slices.
- Saute the onion and garlic in olive oil in a heavy bottom pan. I used the Dutch oven I used for the broth. Add the veggies and sauté till they start to soften. Add the tomatoes and cook them for 1-2 minutes. Then add all the broth and the chicken meat cut into small pieces or shredded. Season with salt and pepper. Simmer the soup for 30 minutes. If necessary, add more water.
- Finally add the pasta and parsley to the soup and continue cooking until the pasta is al dente. My fresh tagliolini only needed 1-2 minutes.
- Serve hot with grated parmigiano if required.
Notes
- Long egg noodles like tagliolini are preferred but orzo or similar short pasta work well.
- Store leftovers in the refrigerator and reheat gently to preserve noodle texture.
- The recipe yields 4 to 6 servings, making it suitable for family meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 94mg | 31% |
| Sodium | 149mg | 6% |
| Potassium | 927mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 11175IU | 224% |
| Vitamin C | 23mg | 26% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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