Italian Chicken Soup


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 celery rib, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup uncooked small pasta (such as ditalini or small shells)
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper, to taste


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
  2. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
  3. Pour in the chicken broth and add the tomatoes (with their juices). Bring the mixture to a boil.
  4. Stir in the pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.
  5. Stir in the peas and parsley and season the soup with salt and black pepper.
  6. Serve the soup hot. Enjoy!

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Soup Recipes

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