Italian Chicken Soup

Looking for an Italian dinner tonight? Enjoy this hearty chicken and vegetables soup- ready in just 35 minutes!

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  • prep time 35 min
  • total time 35 min
  • ingredients 13
  • servings 4
 

Ingredients

2
teaspoons oil
4
boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2
cup chopped onion
1/4
cup chopped celery
2
garlic cloves, minced
1
teaspoon dried basil leaves
1/4
teaspoon pepper
1
cup water
1
(10 1/2-oz.) can condensed chicken broth
1
(14.5-oz.) can stewed tomatoes, undrained
1
cup frozen whole kernel corn
1
oz. uncooked vermicelli, broken into fourths (1/3 cup)
2
tablespoons grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook and stir until browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes.
  • 2 Stir in corn and vermicelli. Cover; simmer 10 minutes or until soup is thoroughly heated and vermicelli is tender. Sprinkle each serving with Parmesan cheese.
  • 1 Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook and stir until browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes.
  • 2 Stir in corn and vermicelli. Cover; simmer 10 minutes or until soup is thoroughly heated and vermicelli is tender. Sprinkle each serving with Parmesan cheese.

EXPERT TIPS

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Expert Tips

Vermicelli ("little worms" in Italian) are very thin spaghetti noodles. Other pastas well suited to chicken soup include pastina, orzo, alphabet noodles and ditalini.

To stretch the soup to serve more people, add extra broth and other ingredients you might have on hand, such as diced fresh carrot, parsnip slices, canned kidney beans or black beans. Or stir in a cup or two of frozen vegetables and cook long enough to heat through.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
280
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
860mg
860%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.