A deliciously light but hearty italian style chicken noodle soup recipe! The perfect bowl of soup for a chilly winter’s night!
It is the perfect gloomy, cool fall day here and I have soup on my mind!
Every year I try to come up with new soups to add to our dinner rotation and this one has been on repeat for a few weeks now. It’s kind of a cross between pasta fagioli and chicken noodle and it is delish! The perfect sweater weather dinner any night of the week. 🙂
It could not be easier to make, too!
Poach some chicken in chicken broth until it’s cooked through. Remove the chicken, add beans, tomatoes and lots of thinly sliced onions.
Cook for 30 minutes, add back in the chicken and some egg noodles and finish off with some herbs and cheese, and dinner is served!
It’s light but hearty at the same time. The combo of beans, chicken, and egg noodles really fill you up even though the tomato broth is super light.
It’s perfection!
It’s a little spicy because we like heat in this house, but you can leave the spice out if you like.
Make a huge batch of this because I made some a few nights ago and it’s already gone. 🙂 So I’m sure that will happen in your house too!
Here’s how to make it…
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Italian Style Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 bag egg noodles
- 3 32 oz.boxes low sodium chicken broth ((can substitute for your own))
- 2 14.5 oz cans diced tomatoes with italian herbs
- 2 large yellow onions (sliced thinly)
- 5 cloves garlic (sliced thinly)
- 2 14.5 oz cans cannellini beans (drained and rinsed)
- 1 tablespoon dried italian herbs
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- fresh basil (garnish)
- grated Parmesan (garnish)
Instructions
- In a large soup pot, add in your chicken stock and bring to a boil. In a separate pot, cook egg noodles until tender and set aside.
- Add in your chicken breasts to poach, about 10 minutes. While the chicken is cooking, slice onions and garlic and open cans of beans and tomatoes.
- Remove chicken and place on plate to cool. Add in your onions, garlic, tomatoes, beans, and dried spices to the broth and simmer for about 30 minutes.
- Shred chicken and add back into the broth, right before serving.
Add in egg noodles to the bowl and pour soup over top. Garnish with fresh basil and parmesan cheese.
Notes
*I prefer cooking my egg noodles separately so they do not absorb the broth and don’t over cook. You can cook them directly in the soup if you prefer.
- Category: Main Dish
- Cuisine: Italian, Soup
I’m a big fan of chicken noodle soup, and this italian style one is my new fav! I still love the classic, and creamy version I make too, but something about this tomato broth makes my taste buds super happy!
Don’t forget to check out all the other delicious soups and stews I have available too, on my recipe page.
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Talk to you soon, friends! Take care!
XO
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