Italian Chicken Soup
Rustic Italian broth with shredded chicken, pasta, and fresh herbs. Ready in 25 minutes—comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
comfortwholesomeitalianchickentendersoftweeknightcomfort-food-night
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (canned)
- ¾ cup small pasta (ditalini or small shells)
- 1 medium yellow onion, diced
- ¼ cup fresh basil, chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring broth to a boil in a large pot over high heat, about 4 minutes.
- 2
Add chicken breasts and diced onion. Reduce heat to medium and simmer 12 minutes.
- 3
Transfer chicken to a cutting board and shred with two forks into bite-sized pieces.
- 4
Add pasta and tomatoes (with juice) to the pot. Simmer 8 minutes until pasta is tender.
- 5
Return shredded chicken to the pot. Stir in basil. Season with salt and pepper.
- 6
Serve hot in bowls. Ladle broth generously over each portion.
Tools you’ll need
- large pot (5-quart minimum)
- cutting board
- two forks
- wooden spoon
- ladle
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