Donna's Italian Chicken Soup Recipe

Name: Donna's Italian Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces chicken broth; 2 cups water; 34 lb raw boneless chicken breast, diced; 3 medium diced potatoes; 3 medium diced onions; 3 medium diced carrots; ½ cup diced celery; 16 ounces canned butter beans; 15 ounces canned black beans; 16 ounces canned light red kidney beans; 16 ounces canned navy beans; 15 78 ounces canned black-eyed peas; 16 ounces canned chick-peas or 16 ounces garbanzo beans; 15 ounces canned Veg-All or 15 ounces mixed vegetables; 32 ounces canned Italian-style diced tomatoes or 32 ounces fire-roasted tomatoes; 10 ounces canned of ro-tel diced tomatoes and green chilies; 1 cup instant barley; 12 ounces canned tomato paste; 2 (15 ounce) cans tomato sauce; 1 tablespoon Italian spices or 1 tablespoon oregano; 1 tablespoon sugar; salt & pepper; 1 tablespoon Tabasco sauce (optional)

Servings: persons

32 ounces chicken broth
2 cups water
34 lb raw boneless chicken breast, diced
3 medium diced potatoes
3 medium diced onions
3 medium diced carrots
½ cup diced celery
16 ounces canned butter beans
15 ounces canned black beans
16 ounces canned light red kidney beans
16 ounces canned navy beans
15 78 ounces canned black-eyed peas
16 ounces canned chick-peas or 16 ounces garbanzo beans
15 ounces canned Veg-All or 15 ounces mixed vegetables
32 ounces canned Italian-style diced tomatoes or 32 ounces fire-roasted tomatoes
10 ounces canned of ro-tel diced tomatoes and green chilies
1 cup instant barley
12 ounces canned tomato paste
2 (15 ounce) cans tomato sauce
1 tablespoon Italian spices or 1 tablespoon oregano
1 tablespoon sugar
salt & pepper
1 tablespoon Tabasco sauce (optional)

1
In a large stock pot mix chicken broth and water and bring to a boil.
2
Reduce heat to med.and add all the spices except for the sugar.
3
Next add the raw diced chicken and cook chicken till tender.
4
When chicken is tender, remove it from the broth and set aside.
5
To the broth add the raw potatoes, carrots, onions and the celery; cook till tender.
6
Next add the tomato sauce , paste, Tabasco and the sugar to the soup and let simmer for 10 minutes.
7
Meanwhile drain all the canned vegetables and lightly rinse off any extra juices or starch in a colander or strainer.
8
Set drained vegetables aside.
9
Next add the Instant barley, all diced tomatoes, the drained beans and mixed vegetables to the soup.
10
Continue to cook the soup for a 1/2 hour or so on low to medium heat and then, add the cooked diced chicken back to the pot.
11
Cook for another 1/2 hour and serve.
12
I serve this delicious soup with crackers, cornbread or muffins, or sometimes we have a grilled cheese sandwich with it.
13
Enjoy.

8627

kcal

Calories

260

Fat

204

Carbs

1333

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 32 ounces chicken broth, 2 cups water, 34 lb raw boneless chicken breast, diced, 3 medium diced potatoes, and more.

Yes, Donna's Italian Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Donna's Italian Chicken Soup

How did you like this recipe?

Frequently Asked Questions