Greetings, foodies! The cold winter weather calls for a warm and comforting bowl of soup. And what better way to satisfy your cravings than with a hearty bowl of Italian Tomato Chicken Noodle Soup? This recipe is the ultimate favorite of mine and has been passed down in my family for generations. Trust me, your taste buds will thank you.
The combination of juicy tomatoes, tender chicken and flavorful herbs make this soup the perfect meal for cozy nights in. And not only is it delicious, but it’s also easy to make with ingredients that you can find in any grocery store. So, whether you’re an experienced home cook or just learning your way around the kitchen, this recipe is sure to impress your family and friends.
I invite you to follow me on this culinary journey as we explore the rich flavors of this Italian Chicken Noodle Soup. Get ready to put your apron on and let’s dive into the art of cooking!
Why You’ll Love This Recipe
My dear readers, if you love eating soup and can’t seem to get enough of it, then my Italian Tomato Chicken Noodle Soup recipe will make you fall in love with soup all over again. This soup is packed with rich flavors that will tantalize your taste buds and leave you feeling satisfied. From the first bite to the last, this dish has everything you need for a perfect meal.
First things first, let’s talk about the juicy chicken chunks. They cook in a medley of herbs like marjoram, thyme, rosemary, and oregano that add a depth of flavor that takes this dish from good to great. Then there are the sweet diced tomatoes that bursting with richness and flavor. Combined with sautéed celery, onions and green bell peppers, they create a heavenly aroma that lingers in the air as the stew simmers on your stove-top.
But what really sets this recipe apart is the pasta component – spaghetti noodles to be exact. These long and luscious strands are so comforting; one bite will transport you straight into nonna’s kitchen in Italy (or at least close to it!). And don’t worry vegans – simply swap out chicken stock for vegetable stock and try using portobello mushrooms or lentils instead of chicken breasts.
If you’re looking for something hearty and comforting to fill you up on a cold night or when you need an easy dinner solution after work or travel, then look no further than my Italian Tomato Chicken Noodle Soup recipe. It’s one of those recipes that will leave you feeling satisfied, nourished, and ready for whatever life throws your way. Try your hand at this homerun recipe today!
Let’s talk ingredients! In order to make this Italian Tomato Chicken Noodle Soup Recipe, you will need the following:
- Spaghetti: For this recipe, we will be using broken spaghetti noodles instead of traditional egg noodles.
- Olive oil: I suggest using a high-quality extra-virgin olive oil to achieve the best results.
- Butter: To add a touch of richness and depth of flavor.
- Garlic cloves: Mince them up for added flavor.
- Celery: Thinly sliced celery adds freshness and crunch to the soup.
- Green bell pepper: Diced green bell pepper brings contrasting sweetness and texture to the dish.
- Onion: Diced yellow onion will provide a strong base flavor to your soup.
- Water: We’ll be using water as the main liquid for this soup but feel free to use chicken stock for extra depth and richness of flavor.
- Chicken bouillon cube: Bouillon cubes add rich savory taste to any soup recipe. If bouillon cubes are not available, you can substitute with chicken stock or chicken broth.
- Canned diced tomatoes: Use canned diced tomatoes for convenience or you can use fresh peeled and diced ripe tomatoes for a more fresh taste.
- Italian seasoning: The classic combination of herbs like thyme, marjoram, oregano, rosemary, and basil will enhance the flavor of your Italian inspired soup recipe.
- Black pepper: Freshly cracked black pepper is an essential seasoning that pairs well with tomato-based soup recipes.
Now that you have gathered the necessary ingredients let’s move on to how to make our delicious Italian Tomato Chicken Noodle Soup Recipe!
The Recipe How-To
Now it’s time to get cooking! This Italian Tomato Chicken Noodle Soup is the perfect recipe to warm up on chilly days, and it’s also incredibly easy to make with simple ingredient combos that are sure to impress your guests. Let’s get started!
Step 1: Sauté the Vegetables
* Heat a large stockpot or Dutch oven over medium heat with 2 tbsp of extra virgin olive oil.
* Once hot, add the thinly sliced celery, green bell pepper, and chopped onion.
* Sauté for about 5-6 minutes, until the vegetables start to soften, stirring often.
Step 2: Add Your Chicken and Tomatoes
* After the veggies have softened, add boneless, skinless chicken breasts cut into bite-sized pieces. Cook until chicken is slightly browned on both sides.
* Next, add two cans of diced tomatoes (Italian-style tomatoes for best results) with all juices.
* Bring everything to boiling.
Step 3: Cook and Drain Your Pasta
* While your soup is boiling, cook your spaghetti noodles (or any type of pasta you like) according to package instructions. Then drain them.
Step 4: Combine and Simmer
* Add pre-cooked pasta into the soup pot.
* Reduce heat and simmer for at least 15 minutes.
* Add some water – this recipe adds approximately 1 cup of water to soup pot.
Step 5: Season and Simmer
* Once you’ve added chicken bouillon cube(s), bring it all back up to a simmer.
* Add salt, black pepper, 1 tsp dried thyme leaves, 1 tsp marjoram leaves (optional), and 1/2 tsp each dried oregano and rosemary.
* Simmer for another few minutes so flavors meld together.
And voila! Your delicious Italian Tomato Chicken Noodle Soup is ready to be served. It’s a perfect main dish for any party or gathering as well as a hearty meal for your weekday dinner. Enjoy your homemade goodness that doesn’t take much time yet full of flavor because nothing beats a homemade soup recipe!
Substitutions and Variations
You can always make this Italian Tomato Chicken Noodle Soup your own by substituting and adding ingredients to your liking. Here are some suggestions to elevate your soup game:
– Vegetarian Style: Omit the chicken and use vegetable broth or water instead. Add sliced mushrooms, shredded carrots, and chopped spinach for extra flavor and nutrition.
– Sicilian Chicken: Replace the thyme, marjoram, and oregano with 1 tablespoon of dried basil and 1 teaspoon of red pepper flakes. Use canned San Marzano tomatoes and add 1/4 cup of dry white wine to the soup.
– Carrabba’s Chicken Noodle Soup: Use curly egg noodles instead of spaghetti or other pasta. Add 2 bay leaves and 2 tablespoons of chopped fresh parsley for a fragrant and flavorful touch.
– Creamy Italian Chicken Soup: Add 1 cup of heavy cream or half-and-half after cooking the vegetables and before adding the chicken. Stir in 1/4 cup of grated Parmesan cheese at the end for added richness.
– Slow Cooker Chicken Noodle Soup: Cook the vegetables and chicken in a slow cooker set on low heat for 6 to 8 hours. Add the pasta during the last hour of cooking. No need to pre-cook anything.
– Homemade Chicken Stock: Make your own chicken stock by boiling a whole chicken or chicken bones, onion, celery, carrot, bay leaf, peppercorns, and water in a large stockpot for 2 to 3 hours. Strain and use the flavorful liquid in place of water or bouillon cubes in this recipe.
No matter what you choose to do with this classic Italian tomato chicken noodle soup recipe, always remember to taste as you go along and adjust seasoning as needed.
Serving and Pairing
Alright my friends, let’s talk about serving and pairing for this Italian Tomato Chicken Noodle Soup Recipe. This hearty soup can easily stand on its own as a filling meal, but it also pairs well with a few tasty additions.
First things first, let’s talk about how to serve this soup. Once the soup is done cooking, divide it into bowls and top it with a sprinkle of freshly grated Parmesan cheese and a bit of chopped fresh parsley. Trust me, these simple garnishes will elevate the flavor of the soup immensely.
Now let’s talk about how we can pair this soup with some tasty side dishes to make it a complete meal. A classic Caesar salad with crunchy croutons would be an excellent choice to bring some freshness to the table. Or if you’re after something a bit heartier, why not serve some crusty garlic bread or garlic knots on the side? The garlic flavor pairs perfectly with the slight spiciness of the soup, plus it’s great for dipping into the tomato-y broth.
If you’re feeling extra fancy, make some homemade focaccia bread or cheese filled breadsticks to accompany your soup. Not only do they taste great together, but they also look impressive when put on display for guests.
And last but not least, don’t forget about drinks! A glass of red wine or a cold beer would complement this Italian-style chicken noodle soup perfectly. For non-alcoholic options, try sipping on some hot tea, iced tea or lemonade.
Remember that food is all about experimenting and finding what tastes best to you. So dare to mix and match flavors and see what you like!
Make-Ahead, Storing and Reheating
Now that you’ve made yourself a pot of delicious Italian Tomato Chicken Noodle Soup, you might be wondering how to store it and reheat it for later. No worries, I’ve got you covered!
If you’re planning to make this soup ahead of time, let it cool completely before transferring it to an airtight container. You can then store it in the refrigerator for up to four days, or in the freezer for up to three months. Just be sure to thaw the soup in the refrigerator overnight before reheating.
To reheat the soup, you have a few options depending on your preference. If you’re in a rush and want to reheat individual servings quickly, simply pop them in the microwave and heat them up until hot.
If you have more time, however, I recommend reheating the soup slowly on the stove over low heat. Add a splash of water or chicken broth if needed to thin out the soup and prevent it from sticking to the pot. Be sure to stir frequently and check on the soup occasionally so that it doesn’t stick or burn.
And don’t forget about toppings! Once reheated, feel free to add any additional seasonings or toppings that you may have left over from when you first made the soup. Perhaps now is a good opportunity to try adding some homemade croutons or shredded parmesan cheese on top.
By following these tips, storing and reheating your Italian Tomato Chicken Noodle Soup will be a breeze!
Tips for Perfect Results
If you want to impress your guests with a bowl of delicious Italian Tomato Chicken Noodle Soup, then follow these tips to ensure perfect results every time.
Firstly, it is important to cook the pasta separate from the soup. Cooking the pasta in the soup can result in an overly starchy and thick broth. Instead, cook the pasta according to the package instructions until it’s al dente, which means it’s cooked but still firm. Drain the pasta and add it to the soup just before serving.
When making this soup, don’t skimp on the herbs. The combination of thyme, marjoram, oregano, and rosemary adds depth and complexity to the dish. Be sure to use fresh herbs whenever possible, as dried herbs can lose their flavor over time.
To intensify the flavors of the soup, sauté the vegetables before adding them to the pot. This step helps to release the natural sweetness of onion, garlic, celery, and bell pepper. When sauteing these veggies, add them in order of hardness. For example, begin with onions and celery first and finish with green bell pepper.
It may be tempting to use pre-cooked chicken in this recipe; however, using fresh boneless skinless chicken breasts will make a huge difference in taste and texture. Cooked chicken can become dry or rubbery after being reheated in the soup. However, if you have leftover cooked chicken meat from a previous meal, you can shred it and add it at the end.
The key to a good soup base is using good quality chicken stock or broth. You can either use store-bought or homemade stock for this recipe. Homemade stock generally produces superior flavor over pre-made ones.
Finally, when it comes to tomatoes, choose sweet ones that will complement the flavors of the other ingredients. The best sweet tomatoes for this recipe are Italian plum tomatoes or San Marzano tomatoes.
By following these tips and choosing quality ingredients, you’ll be serving up a delectable bowl of Italian Tomato Chicken Noodle Soup that will have your guests raving for weeks after your party!
Before we wrap up this recipe article, I would like to take a moment to address some commonly asked questions about this Italian tomato chicken noodle soup recipe. If you have any doubts or concerns regarding ingredients, substitutions, cooking methods, or variations of this recipe, keep reading this section for clarification and expert advice. I understand how important it is to get everything right when you’re throwing a party, and that’s why I’ve included these frequently asked questions to help you make informed decisions and achieve the best results.
Why do people put lemon juice in chicken noodle soup?
Adding lemons to chicken soup can transform the dish by adding a burst of brightness that balances out the savory and rich flavors. Just like how a vinaigrette can elevate a salad or how sour cream can enhance the taste of a coffee cake, lemons can be the secret ingredient that ties everything in chicken soup together.
How does Gordon Ramsay make chicken noodle soup?
Let’s start by preparing the base for our delicious chicken and mushroom soup. Grab your blender and add a mixture of cold water and flour. Blend these two ingredients together until they form a smooth consistency. Then, transfer this mixture into a medium-sized pot over medium heat. To this mixture, add some chopped celery, mushrooms, chicken bouillon and butter. Allow the mixture to come to a boil before adding in some diced chicken. Make sure to cover the pot and let it simmer on low heat for about 15 minutes, or until the chicken is fully cooked.
What kind of pasta do you use for chicken noodle soup?
Egg noodles are the perfect addition to a steaming pot of chicken noodle soup. These noodles are different from traditional pasta, thanks to their higher concentration of eggs compared to wheat. Two types of egg noodles exist, but the German variety that has a short, corkscrew shape is recommended for use in chicken noodle soup. Remember to choose dried egg noodles for the best results.
Do you cook pasta before adding to chicken soup?
One thing to keep in mind when preparing soup with noodles is to add the pasta towards the end of the cooking process. As the soup nears completion, introduce the noodles into the mixture and let them simmer until they are about half-way cooked. By doing this, you allow the soup’s residual heat to finish cooking the pasta, resulting in perfectly cooked noodles that are neither overdone nor underdone.
this recipe article, and I can guarantee you that this Italian Tomato Chicken Noodle Soup will be a worthy addition to your dinner table. The aromatic herbs and spices infused in every sip of the soup will leave you craving for more.
By following the detailed how-to guide and tips on perfecting this recipe, you will find that making a delicious bowl at home is achievable! Impress your guests with its unique flavor and texture that can satisfy any palate.
Also, don’t hesitate to try out substitutions or variations as per your liking. Whether it’s using a different type of pasta or choosing bone-in chicken thighs instead of chicken breast, remember to experiment and make it your own.
Lastly, the convenience of make-ahead, storing, reheating, and serving options make it a versatile dish you can enjoy anytime, anywhere. This soup’s flexibility allows you to double the recipe for leftovers or freeze for later use.
In conclusion, indulge in the comfort of creamy Italian-style chicken noodle soup. And add this recipe to your list of best soup recipes today!
Italian Tomato Chicken Noodle Soup Recipe
- 1 (26 ounce) can tomato soup, family-size
- 1 (5 ounce) can premium chunk chicken
- 1 -2 chicken bouillon cube, depending on taste preference
- 2 cups water
- 1/2 cup onion, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup celery, diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1/4 teaspoon rosemary
- 1/2 teaspoon marjoram or 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 8 ounces spaghetti, broken into 1-inch pieces, uncooked
- Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft.
- Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally.
- Add tomato soup, chicken boullion, and water. Bring to boil.
- Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!).
- You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!