Healthy Italian chicken noodle soup

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5 from 76 votes

This Healthy Italian chicken noodle soup combines homemade chicken broth with fresh vegetables, tomatoes, and tagliolini or similar thin pasta. The slow-simmered broth from a whole chicken yields a richly flavored base, complemented by sautéed onion, carrot, celery, and garlic. Tomatoes and fresh parsley add brightness, while olive oil enriches the soup's texture. Tagliolini pasta finishes the dish with tender, delicate noodles.

Prep Time

30 mins

Cook Time

2 hrs 30 mins

Servings: 4

Calories: 523 kcal

Course: Main Course, Appetizer, Soup

Cuisine: Mediterranean, Italian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 523

% 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.