Italian Chicken Soup Just Like Nonna Used to Make – Easy and Hearty!

Last Updated on December 4, 2025 by Souhail

There’s something absolutely magical about a big pot of Italian Chicken Soup bubbling away on the stove. I swear, the moment the garlic hits the olive oil and starts to sizzle, my whole apartment in Brooklyn transforms into a cozy countryside kitchen in Tuscany. I grew up eating this soup every time someone in the family was feeling under the weather, or just needed a little extra TLC. It’s comforting, nourishing, and packed with fresh veggies, tender chicken, and the kind of flavors that only get better with time.

What makes this version so special is that it’s rustic yet refined. The broth is golden and rich, the vegetables are perfectly tender, and you get those little surprises of pasta or rice (your choice!) that soak up all the herby goodness. Whether you’re looking for a soul-soothing meal on a sick day, a crowd-pleasing starter for a Sunday dinner, or just a flavorful way to meal prep for the week, this Italian Chicken Soup fits the bill.

Why You’ll Fall in Love with This Italian Chicken Soup

Okay, let’s talk about what makes this soup such a game-changer. I’ve made a lot of soups in my kitchen, but Italian Chicken Soup has that old-world charm that somehow feels like a hug in a bowl. Here’s why it works so well — and why you’re going to want to make a double batch every time.

• Flavorful Homemade Broth:
  The secret to a rich soup is always the broth. Whether you’re simmering your own chicken or using a rotisserie shortcut, this base is built on sautéed garlic, onion, carrots, and celery — a classic soffritto that creates the foundation of flavor.
• Aromatic Herbs That Do the Heavy Lifting:
  Fresh rosemary, thyme, and parsley infuse the soup with those unmistakable Italian flavors. Even if you’re using dried herbs, they’ll bloom beautifully in the hot broth.
• It’s Comfort Food with Real Nutrition:
  Packed with lean protein from the chicken, nutrient-dense veggies, and optional pasta or rice, this soup is hearty without being heavy. Want to go low-carb? Skip the pasta and it’s still plenty filling.
• Make It Your Own:
  You can totally customize this depending on what you’ve got in the fridge. Add zucchini, spinach, kale, or even a handful of white beans for an extra boost of fiber and texture.
• Meal-Prep and Freezer Friendly:
  This soup holds up beautifully in the fridge and freezer. It’s the kind of meal you’ll be so glad to have on hand when life gets hectic.
• Soothing and Healing:
  With garlic, onions, herbs, and bone broth (if you’re making your own), this soup doubles as a natural remedy when you’re feeling under the weather. Kind of like this vegetable soup recipe — but with a cozy Italian spin.

Health Benefits of Italian Chicken Soup

High in protein to keep you full and energized

Packed with immune-boosting garlic and herbs

Carrots and celery bring vitamins A and K

Bone broth (if used) supports joint and gut health

Great for hydration when you’re feeling under the weather

How To Make Italian Chicken Soup

Italian Chicken Soup Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

310

kcal

A rustic and flavorful Italian Chicken Soup made with tender chicken, aromatic herbs, and plenty of veggies. The ultimate cozy comfort food.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1.5 pounds boneless, skinless chicken thighs or breasts

• 8 cups chicken broth (plus more if needed)

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 teaspoon dried rosemary (or 1 tablespoon fresh, minced)

• 1 teaspoon salt (adjust to taste)

• 0.5 teaspoon black pepper

• 0.75 cup small pasta (like ditalini) or ¾ cup cooked rice

• 0.25 cup fresh parsley, chopped

• Optional: parmesan rind, grated parmesan for topping, extra olive oil for drizzling

Directions

• First, grab your biggest pot — trust me, you’ll want leftovers. Start by heating up some olive oil over medium heat. When it’s shimmering, add in your diced onions, carrots, and celery. That trio is called soffritto in Italian cooking, and it’s the backbone of so many classic dishes. Sauté them until everything is soft and fragrant — about 6 to 8 minutes — and then stir in the garlic.
• Now it’s time to add your chicken. I like using boneless, skinless thighs or breasts, but you can totally use bone-in pieces for a richer broth. Add the chicken directly to the pot and pour in your chicken broth. You’ll want enough liquid to fully cover the ingredients, so don’t be afraid to add a little water or extra broth if needed.
• Season the soup with salt, pepper, rosemary, and thyme. If you’ve got a parmesan rind, now’s a great time to toss it in. It melts down slowly and adds this nutty depth that makes the soup even better.
• Bring everything to a gentle boil, then reduce the heat and let it simmer for about 25 to 30 minutes, until the chicken is cooked through and tender. Once it’s ready, pull out the chicken, shred it with two forks, and return it to the pot.
• If you’re using pasta or rice, now’s the time to add it. Cook until al dente right in the broth, or cook it separately if you plan to freeze the soup later. Finish things off with a handful of chopped parsley and a drizzle of olive oil.
• Ladle into big bowls, top with grated parmesan, and serve with a slice of your favorite crusty bread. Dinner’s ready — and it’s pure, brothy joy.

Notes

• You can substitute rotisserie chicken to save time — just reduce simmering time to 10–15 minutes.
• For a gluten-free version, use rice or gluten-free pasta.
• Store soup without the pasta if freezing, to avoid soggy noodles later.
• A squeeze of lemon juice adds brightness right before serving.
• Add spinach or kale at the end for extra greens.
• Parmesan rind is optional but adds amazing flavor if you have it!

Nutrition Facts

• Calories: 310kcal
• Fat: 12g
• Sodium: 780mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 4g
• Protein: 28g

Like this recipe?

Follow @wikitasty on Pinterest

Pro Tips to Nail This Italian Chicken Soup Every Time

Let’s make sure your pot of Italian Chicken Soup is pure perfection. Here are a few kitchen-tested tips to keep in your apron pocket:

• Use Bone-In Chicken for Richer Broth:
  If you have time, simmer bone-in, skin-on chicken thighs or drumsticks and then shred the meat. The bones give the broth more body and depth of flavor.
• Don’t Overcook the Pasta or Rice:
  If you’re adding pasta, cook it separately and stir it in right before serving. That way, it won’t soak up all the broth and get mushy. Same goes for rice if you’re using it.
• Add Leafy Greens at the End:
  If you’re tossing in baby spinach or kale, add it during the last 5 minutes of cooking. That way it stays vibrant and doesn’t turn to mush.
• Taste as You Go:
  As with any soup, seasoning is key. Taste your broth before serving and adjust with salt, pepper, or even a pinch of red pepper flakes if you like a little heat.
• Top with Freshly Grated Parmesan:
  Trust me, a little sprinkle of Parm on top right before serving brings everything together. It melts into the broth and adds a lovely savory finish.

Delicious Twists on This Italian Chicken Soup

One of my favorite things about this recipe is how adaptable it is. You can swap in ingredients based on what’s in season, what’s in your fridge, or what fits your dietary needs. Here are a few of my go-to variations that keep things exciting:

Creamy Italian Chicken Soup

Craving something extra comforting? Stir in a splash of heavy cream or half-and-half at the very end for a creamy twist. It gives the soup a velvety finish without overpowering the herbs and veggies. Pair it with crusty bread made from your own sourdough starter for serious cozy vibes.

Italian Chicken Soup with White Beans

Swap out the pasta for a can of drained white beans (like cannellini or great northern). This adds a creamy texture, extra protein, and makes it a bit heartier — and it’s a great option if you’re skipping gluten.

Spicy Calabrian-Style Chicken Soup

Add a spoonful of Calabrian chili paste or red pepper flakes to the broth for a warming kick. It’s amazing in the winter and gives the soup a whole new dimension of flavor.

Low-Carb or Keto-Friendly Version

Ditch the pasta and add in zucchini noodles (zoodles) or chopped cauliflower for a low-carb version that still delivers on texture and taste.

Vegetable-Loaded Version

Want to sneak in more veggies? Add chopped zucchini, green beans, spinach, or even peas. It’s like a vegetable beef soup but with tender chicken and Italian herbs.

Lemon Chicken Soup with an Italian Spin

Brighten things up with the juice and zest of a lemon stirred in at the end. This lightens the flavor and pairs beautifully with fresh parsley and a touch of parmesan.

How to Serve This Italian Chicken Soup Like a Pro

Italian Chicken Soup is super versatile when it comes to serving. Whether it’s a weeknight dinner or a feel-better meal for a friend, here are a few delicious ideas to elevate the experience:

• Serve with Rustic Bread: Nothing beats a hunk of crusty bread for dunking. Try garlic bread, focaccia, or homemade sourdough.
• Top It Off: Garnish with fresh parsley, a drizzle of extra virgin olive oil, or a shower of grated parmesan cheese.
• Make it a Full Italian Spread: Start with a simple green salad, follow with a steaming bowl of this soup, and finish off with a cozy treat like Crockpot Hot Chocolate for dessert.
• Family-Style Comfort: Serve straight from the pot at the table with toppings in little bowls so everyone can customize.

How to Store and Reheat Your Italian Chicken Soup

This soup is the gift that keeps on giving. Here’s how to store and enjoy it later:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. It actually tastes even better the next day.
• Freezer: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. (Pro tip: leave out the pasta if freezing, and add it fresh when reheating.)
• Reheating: Warm gently on the stovetop over medium-low heat until heated through. If the soup has thickened, just add a splash of broth or water to loosen it up.

Fun and Creative Ways to Use Leftover Soup

If you’ve got leftovers, here are some easy and creative ideas to repurpose them:

• Stuffed Bell Peppers: Use the soup (drained slightly) as a filling for halved and roasted bell peppers. Top with cheese and bake until bubbly.
• Pot Pie Shortcut: Thicken the soup with a little flour or cornstarch, pour it into a baking dish, top with puff pastry, and bake for a cozy pot pie.
• Hearty Grain Bowl Base: Strain out the solids and serve over cooked farro, couscous, or quinoa for a grain bowl with a brothy twist.
• Soup-to-Sauce Magic: Reduce the soup on the stove until it thickens and spoon it over cooked pasta or roasted veggies.

Frequently Asked Questions

Let’s Wrap It Up

There’s something timeless about a bowl of Italian Chicken Soup. It’s simple, comforting, nourishing, and endlessly adaptable — the kind of recipe that feels like home no matter where you are. Whether you’re cooking for your family, your friends, or just yourself on a cozy night in, I hope this soup brings you as much warmth as it brings me.

If you enjoyed this, you might also love my White Chicken Chili or go veggie with this Vegetable Soup. And don’t forget to save room for dessert — I’ve got a Crockpot Hot Chocolate that’s perfect for sipping post-soup.