Italian Chicken Soup Recipe

Name: Italian Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. oil; 2 whole chicken breasts, boned, skinned and cut into 1-inch pieces; 1/2 c. chopped onion; 1/4 c. chopped celery; 2 garlic cloves, minced; 1 tsp. basil; 1/4 tsp. pepper; 2 cans chicken broth; 1 (14 1/2 oz.) sliced stewed tomatoes, undrained; 1 c. frozen corn Niblets; 1/3 c. uncooked vermicelli, broken into 2-inch lengths

Servings: persons

2 tsp. oil
2 whole chicken breasts, boned, skinned and cut into 1-inch pieces
1/2 c. chopped onion
1/4 c. chopped celery
2 garlic cloves, minced
1 tsp. basil
1/4 tsp. pepper
2 cans chicken broth
1 (14 1/2 oz.) sliced stewed tomatoes, undrained
1 c. frozen corn Niblets
1/3 c. uncooked vermicelli, broken into 2-inch lengths

1
In saucepan, stir-fry the chicken pieces in the oil until lightly browned.
2
Add onion, celery and garlic and cook until crisp-tender.
3
Stir in basil, pepper, broth and tomatoes.
4
Bring to boil, reduce heat and simmer 10 minutes.
5
Stir in corn and vermicelli.
6
Cover and simmer 10 minutes or until vermicelli is tender.
7
If desired, garnish each serving with Parmesan cheese.

580

kcal

Calories

Fat

Carbs

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.

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

You need 11 ingredients. The key ingredients include: 2 tsp. oil, 2 whole chicken breasts, boned, skinned and cut into 1-inch pieces, 1/2 c. chopped onion, 1/4 c. chopped celery, and more.

Yes, 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.

Italian Chicken Soup

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