Italian Style Homemade Chicken Soup (52 New Foods, Around the World Week 10) March 10 2013, 1 Comment
The easiest homemade chicken soup ever!
My littlest one was home sick this week. When those rosy red cheeks and tired eyes show up, chicken soup is first on the menu. It used to be that I would reach for a can of chicken soup from the pantry, but we’ve come so far in our 52 New Foods journey that when I grabbed that little red can this week I just couldn’t do a heat and eat. “I need to make it from scratch.” I resolved. My husband, the sweetheart that he is, headed out to the market at the crack of dawn with a simple list – carrots, celery, and an onion. I had some leftover Italian chicken in the fridge from dinner the previous night.
The beautiful thing about this recipe is that it is so darn easy to make and it results in a delicious, wholesome soup full of healthy ingredients. My son asked, “Why does chicken soup help to make me feel better when I am sick?” This question is one I’ve asked myself many times over. “I’m not sure,” I replied, “why do you think it helps?” His little hands wrapped around the bowl, sipping slowly he pondered this question and then responded, “Maybe the vegetables chase the bugs away.” I smiled a big smile and hugged him tight, “You know, I think you may be right. I’m glad that you’re feeling better.”
What we Liked: This easy Italian style homemade chicken soup isn’t just for chasing cold bugs away. It’s the perfect busy weeknight meal. Make our easy Italian chicken and save a few pieces as leftovers. Then use that tasty chicken to make this soup the next day. Serve it up with a gooey grilled cheese sandwich for a quick dinner, or pack it in the kids’ lunchboxes with a few whole grain crackers for crumbling.
Italian Style Homemade Chicken Soup
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Makes 6 to 8 servings
Crunch a Color points: 10 protein, 10 healthy grains, 10 green or orange
For a printable version of this recipe click here.
4 cups organic chicken broth
2 cups cooked Italian chicken
2 cups cooked pasta (I like to use rotini)
1 cup water
3 celery stalks
1 clove garlic
1 Tbsp olive oil
1 bay leaf
A few sprigs of fresh thyme
Salt and pepper to taste
1. Chop the onion, carrots and celery into ¼” to ½” size pieces.
2. Heat a stockpot over medium, then add the olive oil, garlic and onions. Simmer gently until the onions are translucent, about 3 minutes. Add the carrots and celery and simmer 2 to 3 minutes more.
3. Add the chicken broth, water and the bay leaf. Bring to a boil, then reduce heat and simmer for 8 minutes.
4. While the broth is simmering, chop the chicken into bite size pieces. Add to the pot with the cooked pasta and heat 2 minutes more.
5. Season to taste with salt and pepper. Serve warm with a few sprigs of fresh thyme.
* Do you have a favorite homemade chicken soup recipe? Share your ideas!
Craving more easy recipes to try? Catch up on last week’s new food: Mini Asparagus Frittata aka Savory Muffins
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.