Italian Chicken Noodle Soup

Dec 20

When it’s cold outside, nothing satisfies like a creamy soup. This Italian version of chicken noodle soup will wow everyone who tries it and they’ll come back for more!

This makes about 4-6 servings.

NOTES Use the seasonings you’d prefer to season your chicken. You could even just use rotisserie chicken to make this recipe even quicker!

*If you want to watch the video of this being made, this recipe starts at the 0:10 mark.

This Italian Chicken Noodle Soup is restaurant worthy! Serve with some crusty bread and dinner is done.

Ingredients

1-2 boneless, skinless chicken breasts
1 Tbsp olive oil
poultry seasoning
paprika
garlic powder
salt and pepper
3-4 cups chicken broth
1/2 cup roasted red peppers, chopped
1 tsp dried parsley
1 tsp minced garlic
3/4 tsp salt
1/4 tsp dried oregano
1/4 tsp black pepper
3/4 cup half and half
1 heaping Tbsp cornstarch
2 cups bowtie pasta
1 cup baby spinach
1/3 cup grated or shredded Parmesan cheese

Here’s how to make it

Heat stew pot to medium-high heat. Add olive oil and allow to heat through.
Also, go ahead and boil pasta according to package directions in another pot. Once done, drain and set aside.
While oil is coming to temperature, season chicken (on both sides) with top 4 seasonings listed above. Using as much as you’d like.
Cook chicken in olive oil, turning every couple of minutes until the chicken is done. (Reaches 165 degrees F)
Remove chicken and shred. Set aside for later.
In the now empty stew pot, add chicken broth, red peppers, garlic and seasonings. Allow to come to a simmer.
Add in chicken and pasta.
In a measuring cup, add cornstarch to the half and half. Whisk and add to the stew pot.
Allow to come back up to a simmer. (This will allow it to thicken a bit.)
Now add spinach and let wilt.
Finish with Parmesan cheese and enjoy!