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Healthy Italian chicken noodle soup
This healthy Italian chicken noodle soup is extra nutritious and delicious because the chicken is a fresh organic bird and even the broth is homemade. Healing and healthful, this is comfort food that's good for the soul!
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 whole organic chicken (1kg/2.2lbs) cut into quarters
- 2 carrots washed and cut into chunks
- 1 celery stalk washed and cut into chunks
- 1 onion peeled and quartered
- 1 bay leaf
- water as required
- salt to taste
- freshly ground black pepper. to taste
For chicken noodle soup
- 500 g cooked chicken meat (3 cups) I used the meat from the broth
- 1 onion peeled and sliced
- 2-3 carrots washed and cubed
- 2 celery stalks washed and cubed
- 1-2 garlic cloves peeled and cut in half
- 400 g fresh tomatoes (14oz) cut into quarters or tomato passata
- 2-3 tablespoon extra virgin olive oil.
- salt to taste
- freshly ground black pepper. to taste
- 1 handful fresh parsley chopped
- 200 g fresh tagliolini (7oz) or tagliatelle or orzo pasta
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.
Cup of Yum
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’ such as tagliatelle, tagliolini or thin spaghetti are best for this recipe! But, you can use any pasta you prefer. It’s better if it doesn’t require long cooking. Small soup pasta like orzo (risoni) would be a good choice too.
- See content for info about storing leftovers.
- Makes 4-6 servings.
Nutrition Information
Calories
523kcal
(26%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
94mg
(31%)
Sodium
149mg
(6%)
Potassium
927mg
(26%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
11175IU
(224%)
Vitamin C
23mg
(26%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.