Italian Chicken Noodle Soup Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
18 mins
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Total Time
38 mins
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Servings
6 servings
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Calories
326 kcal
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Course
Main Course, Soup, Dinner
Italian Chicken Noodle Soup Recipe
Description
This soup starts by sautéing celery, carrots, and onion in olive oil to create a flavorful base. Minced garlic, Italian seasoning, sugar, salt, black pepper, and a dried bay leaf are added and cooked briefly to release their aromas. Chicken broth is poured in along with diced tomatoes and tomato sauce, then brought to a boil.
Once boiling, bite-sized chicken breast pieces and penne pasta are added. The simmer continues for about eight minutes until the pasta softens and the chicken cooks through. Fresh baby spinach leaves are stirred in near the end to add color and mild greens flavor, cooking just two more minutes to wilt without overcooking.
The soup is removed from heat and allowed to rest before serving. Grated Parmesan cheese can be added per serving to enhance richness. The texture combines tender noodles with juicy chicken and softened vegetables in a tomato-tinged broth that is comforting and flavorful.
Ingredients
- 1 Tablespoon olive oil
- 3 celery sliced, ribs
- 3 medium carrot sliced
- 1 large yellow onion -chopped
- 3 garlic minced, cloves
- 1 Tablespoon Italian seasoning
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 bay leaf dried
- 6 cups chicken broth
- 1 (15 oz.) can diced tomatoes petite
- 1 (8 oz.) can tomato sauce
- 1 lb. chicken breast cut into bite-size chunks, boneless, skinless
- 8 oz. penne pasta -half a 1 pound box
- 3 cups spinach fresh baby leaves
- Parmesan Cheese grated, for topping, optional
Instructions
- Add the oil to a large soup pot and place over medium-high heat for 1 minute. Add the celery, carrots, and onion. Cook for 5 minutes stirring occasionally.
- Add the garlic, Italian seasoning, sugar, salt, pepper, and bay leaf. Cook 1 minute stirring often.
- Add the broth, diced tomatoes, and tomato sauce. Bring to a boil. Add the chicken and pasta.
- Reduce the heat to medium-low. Simmer for 8 minutes, stirring occasionally.
- Add the spinach leaves. Simmer for 2 minutes, stirring occasionally.
- Remove the pot from the heat. Let the soup rest for 5 minutes before serving. Optional: Sprinkle individual servings with grated parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 326kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 1665mg | 69% |
| Potassium | 1119mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6865IU | 137% |
| Vitamin C | 34.8mg | 39% |
| Calcium | 102mg | 10% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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