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Italian chicken soup

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Our robust Italian chicken soup is the perfect winter warmer. Rich, delicious and packed with Italian flavours. Made using leftover roast chicken.

Take out your biggest saucepan, add finely chopped onions, garlic, leeks, celery, carrots and peppers and sauté for 10 minutes until they’re softening.

Add chopped tomatoes, the fresh or dried Italian herbs, your shredded leftover roast chicken and 400ml hot chicken stock.

If you’ve not got a lot of leftover chicken add in a can of borlotti beans to bulk it up.

Bring the soup to the boil and then simmer over a low heat for 20 minutes, then add the pasta – opt for small pasta like macaroni or orzo, or simply break up spaghetti strands.

Simmer the soup until the pasta is cooked, stir through some finely chopped greens – spinach, kale or cabbage for the last few minutes of cooking.

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Serve the soup in dishes topped with green pesto and Parmesan shavings and crusty bread for dipping and scooping the lovely thick robust soup.

Italian Chicken Soup Ingredients

  • 2 tbs olive oil
  • 2 cloves garlic – finely chopped
  • 1 onion – finely chopped
  • 2 sticks celery – finely sliced
  • 4 carrots – thinly sliced into rounds
  • 1 leek – finely chopped
  • 1 pepper – finely diced
  • 2 tins chopped tomatoes
  • a couple of handfuls of leftover roast chicken
  • 1 tin of borlotti beans (optional)
  • 500ml hot chicken stock
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 250g small pasta macaroni or similar
  • 150g finely chopped spinach or kale
  • salt and pepper
  • to serve
  • Green pesto
  • Parmesan shavings
  • Crusty bread

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How To Make Italian Chicken Soup

  • Add the olive oil to a large pan sauté the garlic, onion, celery, carrots, leek and pepper for 10 minutes over a low heat.
  • Add the tinned tomatoes, chicken stock, herbs and leftover roast chicken, season with salt and pepper.
  • Bring the soup to the boil – then reduce the heat to a simmer and cook for 20 minutes.
  • Add the pasta – and cook for a further 10 minutes – if soup looks a little dry, top up with boiling water when you add the pasta.
  • Add the chopped spinach for the last couple of minutes of cooking time.
  • Serve in dishes topped with green pesto and Parmesan shavings along with some crusty bread.

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Make Italian Chicken Soup Your Way

  • Use roast beef or pork instead of roast chicken.
  • Use up whatever vegetables you have in, you can throw any greens into soup, yes, even lettuce!
  • Fancy some spiciness add a pinch of chilli flakes when you serve.
  • Go veggie and skip the meat just use tinned beans.

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More Delicious Soup Dishes To Try

Get more delicious leftover recipes here

  • Morrocan vegetable soupMoroccan spiced roast vegetable soup is spicy, delicious and filled with autumn flavours. It’s super quick to make and is fab for an easy family meal served with toasted cheese sandwiches, or maybe bottled in a flask for a chilly autumn picnic.
  • Roasted Red Pepper and Tomato SoupGet busy in the kitchen and cook up a delicious, warming Roasted Red Pepper and Tomato Soup. It’s literally autumn in a bowl! Super tasty – naturally vegan and oh so simple to make.
  • Curried sweet potato soupDelicious curried sweet potato soup recipe with turmeric and coriander. Serve along with warmed naan bread or crunchy popadoms for dipping

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Yield: 4-6 depending on appetite

Italian chicken soup

italian chicken soup recipe, how to make chicken soup, things to make with leftover roast chicken, easy family food from daisies and pie

Rich, delicious, robust Italian chicken soup - made with leftover roast chicken

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 tbs olive oil
  • 2 cloves garlic - finely chopped
  • 1 onion - finely chopped
  • 2 sticks celery - finely sliced
  • 4 carrots - thinly sliced into rounds
  • 1 leek - finely chopped
  • 1 pepper - finely diced
  • 2 tins chopped tomatoes
  • a couple of handfuls of leftover roast chicken
  • 1 tin of borlotti beans (optional)
  • 500ml hot chicken stock
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 250g small pasta macaroni or similar
  • 150g finely chopped spinach or kale
  • salt and pepper
  • to serve
  • Green pesto
  • Parmesan shavings
  • Crusty bread

Instructions

  1. Add the olive oil to a large pan sauté the garlic, onion, celery, carrots, leek and pepper for 10 minutes over a low heat.
  2. Add the tinned tomatoes, chicken stock, herbs and leftover roast chicken, season with salt and pepper.
  3. Bring the soup to the boil then reduce the heat to a simmer and cook for 20 minutes.
  4. Add the pasta and cook for a further 10 minutes - if soup looks a little dry, top up with boiling water when you add the pasta.
  5. Add the chopped spinach for the last couple of minutes of cooking time.
  6. Serve in dishes topped with green pesto and Parmesan shavings along with some crusty bread.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 654Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 51mgSodium: 1144mgCarbohydrates: 71gFiber: 10gSugar: 14gProtein: 31g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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