When the weather gets chilly, or you just need a bowl of pure comfort, there’s nothing better than a steaming pot of Creamy Italian Chicken Soup. This rich, hearty dish is packed with tender chicken, creamy broth, flavorful vegetables, pasta, and aromatic herbs, making it a meal that warms you inside and out. It’s a satisfying blend of textures and flavors, perfect for family dinners, cozy weekends, or when you’re craving a comforting bowl of homemade goodness.
With easy-to-follow steps and simple ingredients, you can recreate this restaurant-worthy soup right in your kitchen. So grab your favorite pot, and let’s dive into the ultimate Italian-inspired comfort food!
Why You’ll Love This Creamy Italian Chicken Soup
This soup is so much more than just a meal—it’s a warm hug in a bowl. Here’s why you’ll keep coming back to this recipe:
- Rich and Creamy: The combination of heavy cream, Parmesan cheese, and chicken broth creates a luxurious, velvety texture.
- Hearty and Satisfying: Packed with chunks of chicken, fresh vegetables, and pasta, this soup is a complete meal that fills you up.
- Bursting with Flavor: Fire-roasted tomatoes, garlic, herbs, and spices come together to create a depth of flavor you’ll adore.
- Customizable: Swap in your favorite vegetables, use a different type of pasta, or adjust the seasonings to suit your taste.
- Easy to Make: With straightforward instructions, this recipe is perfect for both beginner and seasoned cooks.
Ingredients for Creamy Italian Chicken Soup
Here’s a complete list of ingredients you’ll need to make this comforting, hearty dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast (diced) | 1 pound | Boneless, skinless, cut into bite-sized chunks |
| Small macaroni (uncooked) | 2 cups | Adds heartiness to the soup |
| Olive oil | 3 tablespoons | Divided, for cooking chicken and vegetables |
| Butter | 3 tablespoons | Adds richness to the base |
| Onion, chopped | 1 small | Adds sweetness and depth |
| Carrots, sliced | 1 cup | Brings natural sweetness and texture |
| Celery, chopped | 1 cup | Adds freshness and crunch |
| Red bell pepper, chopped | 1 | For a pop of color and sweetness |
| Garlic, minced | 4-6 cloves | Enhances the savory base |
| All-purpose flour | 1/4 cup | Helps thicken the soup |
| Chicken broth (reduced sodium) | 5 cups | The flavorful base of the soup |
| Fire-roasted diced tomatoes | 2 (14.5 oz) cans | Adds richness and a smoky depth |
| Sugar | 1 teaspoon | Balances the acidity of the tomatoes |
| Bay leaves | 2 | For added aroma and flavor |
| Chicken bouillon | 1 tablespoon | Enhances the savory broth |
| Parsley (dried or fresh) | 1 teaspoon or 1 tablespoon | Adds an herbal touch |
| Dried oregano | ½ teaspoon | For classic Italian flavor |
| Ground cumin | ½ teaspoon | Adds warmth and depth |
| Salt and black pepper | ½ teaspoon each | To season the soup |
| Red pepper flakes | ¼ teaspoon | For a subtle spicy kick |
| Fresh basil | ¼ cup | Chopped, for fresh flavor |
| Heavy cream or half-and-half | 2 cups | Creates a creamy texture |
| Parmesan cheese, grated | 1 cup | For added richness and flavor |
Step-by-Step Instructions
1. Cook the Chicken
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add the diced chicken breast, season with salt and pepper, and sauté for 4–5 minutes, stirring occasionally, until golden brown but slightly undercooked.
- Transfer the chicken to a plate and set it aside.
2. Sauté the Vegetables
- In the same pot, add 2 tablespoons of olive oil and the butter.
- Once melted, add the chopped onion, carrots, celery, and red bell pepper.
- Cook the vegetables for 5–7 minutes, stirring occasionally, until they are tender and lightly caramelized.
- Add the minced garlic and sauté for an additional minute until fragrant.
3. Make the Roux
- Dust the sautéed vegetables with the flour, stirring thoroughly to coat them evenly.
- Cook for 1 minute to remove the raw taste of the flour, stirring constantly.
4. Add the Broth and Simmer
- Slowly pour in the chicken broth, stirring continuously to avoid lumps.
- Add the fire-roasted diced tomatoes (with their juice), sugar, bay leaves, chicken bouillon, parsley, oregano, cumin, salt, red pepper flakes, and black pepper.
- Return the browned chicken to the pot.
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 15–20 minutes, or until the chicken is cooked through and the flavors have melded.
5. Cook the Pasta
- While the soup simmers, cook the macaroni in a separate pot according to the package instructions.
- Drain and set the pasta aside.
- Alternatively, you can add the uncooked macaroni directly to the soup during the last 10 minutes of cooking, stirring frequently to prevent sticking.
6. Add Cream and Cheese
- Remove the bay leaves from the soup.
- Stir in the heavy cream (or half-and-half) and the freshly grated Parmesan cheese, allowing the cheese to melt completely into the soup.
- Add the cooked macaroni and chopped fresh basil, stirring well to combine.
- Let the soup simmer for an additional 5 minutes to thicken slightly.
7. Serve
- Ladle the soup into bowls and garnish with extra Parmesan cheese and chopped fresh basil.
- Serve hot with a side of crusty bread or garlic bread for dipping.
Why This Soup Stands Out
1. Creamy Yet Light
The heavy cream and Parmesan cheese create a rich texture without being overly heavy, making this soup comforting yet easy to enjoy.
2. Bold Italian Flavors
With fire-roasted tomatoes, garlic, basil, and a mix of herbs, this soup delivers classic Italian flavors that are simply irresistible.
3. Hearty and Satisfying
Packed with chicken, pasta, and vegetables, this soup is filling enough to serve as a standalone meal.
4. Easy to Make and Customize
This recipe is beginner-friendly, and you can easily adjust the ingredients to suit your taste or dietary needs.
Tips for the Perfect Creamy Italian Chicken Soup
- Use Fresh Parmesan Cheese: Freshly grated Parmesan melts better and gives the soup a richer flavor than pre-shredded varieties.
- Don’t Overcook the Pasta: If adding macaroni directly to the soup, be sure to monitor it closely to avoid overcooking.
- Add Extra Veggies: Feel free to include spinach, zucchini, or mushrooms for added nutrition and variety.
- Make It Spicier: Increase the red pepper flakes or add a splash of hot sauce for a spicier kick.
- Store Leftovers Properly: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs About Creamy Italian Chicken Soup
1. Can I make this soup ahead of time?
Yes! Prepare the soup without the pasta, then store it in the fridge for up to 3 days. Add freshly cooked pasta when reheating.
2. Can I freeze this soup?
It’s best to freeze the soup base (without the cream and pasta) for up to 3 months. Add cream and pasta after thawing and reheating.
3. Can I use a different type of pasta?
Absolutely! Try penne, farfalle, or even gluten-free pasta for a different texture or dietary preference.
4. How can I make it vegetarian?
Replace the chicken with beans or chickpeas and use vegetable broth instead of chicken broth.
5. Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last 5–10 minutes of cooking to save time.
6. What pairs well with this soup?
Garlic bread, a fresh green salad, or roasted vegetables make excellent sides to round out the meal.
Final Thoughts: A Comforting Bowl of Flavor Awaits
If you’re looking for a dish that combines rich, creamy flavors with hearty ingredients, this Creamy Italian Chicken Soup is the answer. It’s easy to make, endlessly customizable, and perfect for any occasion. Whether you’re cooking for your family or indulging in a solo comfort meal, this soup delivers warmth, flavor, and satisfaction in every bowl.
Gather your ingredients, follow the steps, and enjoy the ultimate comfort food experience. Buon appetito!
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Creamy Italian Chicken Soup – A Hearty and Flavorful Comfort Dish
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Indulge in a bowl of Creamy Italian Chicken Soup, a dish that combines tender chicken, fire-roasted tomatoes, creamy Parmesan-infused broth, and hearty pasta with a medley of vegetables and fresh herbs. This soul-warming recipe is perfect for chilly nights or whenever you’re craving a satisfying and flavorful meal. Serve it with a slice of crusty bread, and you’ve got yourself a restaurant-worthy experience right at home!
Ingredients
- 1 pound of chicken breast (diced into bite-sized chunks for easy cooking and enjoyment.)
- 2 cups uncooked small macaroni
- 3 tablespoons olive oil (divided)
- 3 tablespoons butter
- 1 small onion (chopped)
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 red bell pepper (chopped)
- 4–6 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 5 cups reduced-sodium chicken broth
- 2 14.5 oz cans fire-roasted diced tomatoes, not drained (with garlic)
- 1 teaspoon sugar
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon of dried parsley or 1 tablespoon of fresh parsley for a touch of herbal freshness.
- ½ teaspoon each of dried oregano (ground cumin, and salt to enhance the dish’s flavor profile.)
- 1/4 teaspoon each red pepper flakes (black pepper)
- 1/4 cup fresh basil (loosely packed and chopped)
- 2 cups heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- Freshly grated Parmesan cheese
- Fresh basil (chopped)
Instructions
Step 1: Cook the Chicken
- In a spacious pot, warm 1 tablespoon of olive oil over medium-high heat.
- Introduce the diced chicken breast, seasoning it with salt and pepper to your liking.
- Sauté for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown on all sides but still slightly undercooked. Transfer the chicken to a plate and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add 2 tablespoons of olive oil and 3 tablespoons of butter.
- Once melted, add the chopped onion, sliced carrots, celery, and red bell pepper. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they are tender and lightly caramelized.
- Incorporate the minced garlic and sauté for an additional minute until its aroma is released.
Step 3: Make the Roux
- Dust the vegetables with flour, then stir thoroughly to ensure they are evenly coated.
- Cook the flour for about 1 minute to remove the raw taste, stirring constantly.
Step 4: Add Broth and Simmer
- Slowly add the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the fire-roasted diced tomatoes (including their juice), sugar, bay leaves, chicken bouillon, parsley, oregano, cumin, salt, red pepper flakes, and black pepper.
- Return the browned chicken to the pot.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
Step 5: Cook the Pasta
- As the soup simmers, prepare the macaroni in a separate pot by following the instructions on the package.
- Drain and set aside.
- Alternatively, you can add the uncooked macaroni directly to the soup in the last 10 minutes of cooking time, but make sure to stir frequently to prevent sticking.
Step 6: Add Cream and Cheese
- Remove the bay leaves from the soup.
- Stir in the heavy cream (or half-and-half) and freshly grated Parmesan cheese, letting the cheese melt into the soup.
- Add the cooked macaroni and chopped fresh basil, stirring to combine.
- Let the soup simmer for an additional 5 minutes until it reaches the desired consistency.
Step 7: Serve
Notes
- Customize Your Soup: Feel free to add extra vegetables like spinach, zucchini, or mushrooms for additional nutrients and flavor.
- Make It Spicier: Increase the red pepper flakes for a spicier kick or add a splash of hot sauce.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free alternative and use gluten-free pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the creamy texture.
- Freezing Tip: To freeze, omit the pasta and cream. Add these fresh when reheating the soup after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian