You are here

Italian Chicken Soup's picture
Try this version of amazingly delicious Italian Chicken Soup. An effortlessly prepared appetizer recipe; the Italian Chicken Soup is a dish that you would surely love to talk about with us!
  Chicken breast halves 4
  Onion 1 Large, halved
  Carrot 1 Large, quartered
  Celery rib and leaves 3 , chopped
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 2 Cup (32 tbs)
  Chicken bouillon cubes 2
  Bay leaves 2
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Green onions 8 , thinly sliced
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Pepper 1⁄2 Teaspoon
  Canned kidney beans 31 Ounce, drained, rinsed (2 Cans, 15 1/2 Ounce Each)
  Grated romano cheese 1⁄4 Cup (4 tbs)

In a 5-qt.
Dutch oven, combine the first eight ingredients; bring to a boil.
Reduce heat; leaving cover ajar, simmer for 1-1/2 hours.
Remove chicken; strain and reserve broth.
Discard vegetables and bay leaves.
When the chicken is cool enough to handle, remove skin and bones; discard.
Cut chicken into bite-size pieces; set aside.
Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil.
Reduce heat; leaving cover ajar, simmer for 45 minutes.
Add beans, cheese and chicken; heat through

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2102 Calories from Fat 242

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 8.9 g44.4%

Trans Fat 0.2 g

Cholesterol 425 mg141.7%

Sodium 9310.2 mg387.9%

Total Carbohydrates 268 g89.3%

Dietary Fiber 65.3 g261.2%

Sugars 84.1 g

Protein 246 g491.2%

Vitamin A 451.5% Vitamin C 326.8%

Calcium 144.3% Iron 151.4%

*Based on a 2000 Calorie diet


Italian Chicken Soup Recipe