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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


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


*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
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