Italian Chicken Soup

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My son Andy and I made this soup last week. It fed my family for days; even my vegetarian daughter had a few bowls.

What You Need

Canned chicken (or frozen)
Chicken stock (not broth – Swanson and Kitchen Basics make good ones)
Canned diced tomatoes
Frozen spinach
Chicken base (look in the same aisle as the stock)
Onion, chopped (you can get it in the frozen section – great to have on hand)
Carrots, celery (optional)
Garlic (fresh or the minced kind you buy in a jar)
Parmesan cheese
Olive oil (any oil is OK)
Salt to taste

In a large soup pot, saute the onion, garlic, celery, and carrots in the oil until they are soft.

Add the stock and the chicken and bring to a boil. (If using frozen chicken, you will need to cook about 20-30 minutes after it comes to a boil. Remove chicken once it is done, shred and return to the pot.)

Add the tomatoes and the frozen spinach. Add 3-4 cups of water as needed. For each cup of water, add 1 teaspoon of chicken base.

Bring to a boil and add noodles. Cook until noodles are done.

Serve with Parmesan cheese.

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Lacy Estelle

Lacy Estelle is the writer of and the Podcast host for An ADD Woman.

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