italian chicken soup recipe
The Best italian chicken soup recipe
This Italian chicken soup is one of those recipes that feels like a warm hug for your soul, especially when life gets busy or the weather turns chilly. I’ve been making it since I was a young mom, and it’s always been a go-to when my kids were sick, when I needed a simple meal after a long day, or just when I wanted something comforting that doesn’t take forever. The way the chicken melts into the broth, the herbs and garlic adding that bright, fresh flavor, and the way it makes everything taste better—it’s like a little love note for your taste buds. My family loves it too, whether it’s a weekend dinner or a quick meal after school. The kids swear by it, and honestly, so do I. It’s the kind of soup that makes you feel like you’re eating something special, even if it’s just a regular day.
I also love how this recipe is so versatile. You can make it a full meal with crusty bread and a side salad, or just enjoy it straight from the pot with a simple green salad. It’s perfect for gatherings too—whether it’s a family dinner, a potluck, or just a cozy night in with the whole family. And the best part? It’s packed with nutrients. Chicken is lean protein, the vegetables add fiber and vitamins, and the herbs and spices boost your immune system. It’s filling without being heavy, and it’s always a hit with everyone, no matter what time of year it is. There’s nothing quite like the taste of homemade soup, and this one never disappoints.
Italian Chicken Soup (Sottosucchi)
A comforting, flavorful Italian chicken soup with tender chicken, fresh vegetables, and a rich broth. Perfect for a cozy meal.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs or drumsticks
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 small red bell pepper, sliced
- 1 cup breadcrumbs
- 1 egg
- 1 tbsp grated Parmesan cheese
👨🍳Directions
-
1 In a large pot, combine chicken broth, chicken, onion, carrots, celery, garlic, bay leaf, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
-
2 Remove chicken from the pot using a slotted spoon, shred or chop it, and return it to the pot. Stir in zucchini, green beans, cherry tomatoes, corn, and bell pepper. Simmer for another 10 minutes.
-
3 In a separate bowl, mix breadcrumbs, egg, and Parmesan cheese. Use a spoon to drizzle a little broth into the mixture to help it bind. Stir gently.
-
4 Spoon the breadcrumb mixture over the soup, pressing lightly to adhere. Cover and let it rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
- Colander
- Mixing bowls
- Slotted spoon
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Italian Chicken Soup (Sottosucchi) Works
This Italian chicken soup is always a lifesaver, whether you’re pulling it together for a quick weeknight meal or serving it up at a family gathering. It’s comforting, hearty, and easy to customize with whatever veggies or herbs you have on hand, so it never feels like a one-size-fits-all dish. Plus, it’s perfect for making ahead—just reheat and enjoy, and you’ve got a meal that feels special without the stress.
❓ Frequently Asked Questions About Italian Chicken Soup (Sottosucchi)
What is the traditional name for this Italian chicken soup, and why is it commonly called this?
This Italian chicken soup is often called Minestra di Polli (Italian for “Chicken Stew”) or, in some regions, Ciotola di Polli (meaning “Chicken Bowl”). It’s traditionally named this because it’s a comforting, hearty dish made with chicken, vegetables, and broth, often served in a large bowl (ciotola), which reflects its rustic, family-style preparation. The name also highlights its simplicity and the use of seasonal ingredients like carrots, celery, and potatoes.
—
Can I substitute any of the ingredients in this recipe, and what are the good alternatives?
Yes, you can adjust ingredients based on availability or preference, but here are some common substitutions: – Chicken broth → Use vegetable broth (for a vegetarian version) or bone broth for extra depth. – Chicken thighs → Swap for chicken breasts (add a little extra liquid to prevent drying out) or turkey thighs. – Carrots & celery → Use parsnips, fennel, or a mix of root vegetables for a sweeter or more complex flavor. – Potatoes – Skip them if you prefer a lighter soup, but add a small diced onion or leeks for extra flavor. – Tomato paste – Omit it if you dislike a slightly sweet or thickened taste, but it enhances depth. – Fresh herbs – Dried basil or oregano can work in smaller amounts, but fresh parsley or mint adds brightness.
—
How do I ensure the soup is flavorful without relying too much on salt?
Italian soups often rely on umami, acidity, and aromatic depth rather than excessive salt. Here’s how to boost flavor naturally: 1. Sauté aromatics – Cook onions, garlic, and celery in olive oil until deeply browned (this caramelizes sugars for sweetness). 2. Use tomato paste – A small amount (1 tsp) adds richness and tanginess. 3. Add a splash of red wine or vinegar – A 2-tsp white wine reduction or a pinch of balsamic vinegar brightens the broth. 4. Season with herbs – Fresh parsley, basil, or a bay leaf infuse the broth subtly. 5. Acid balance – A squeeze of lemon juice or a pinch of citric acid at the end cuts saltiness. 6. Umami boosters – A dash of soy sauce, fish sauce (for seafood lovers), or a sprinkle of nutritional yeast. 7. Simmer longer – Let the broth reduce slightly to concentrate flavors naturally.
—
How should I prepare the chicken to make the soup extra tender?
For ultra-tender chicken in this soup, follow these steps: 1. Roast or braise first – Par-cook the chicken (roast at 375°F/190°C for 20–25 mins or braise in broth for 30 mins) to break down connective tissue before simmering. This prevents toughness. 2. Use bone-in pieces – Bones add collagen, making the broth richer and the meat more tender. 3. Don’t overcook – Remove chicken from broth 3–4 minutes before the soup is done (it’ll finish cooking in the heat). 4. Shred or chop finely – Cutting chicken into small pieces ensures even cooking and tenderness. 5. Add acid or herbs – A splash of lemon juice or a sprig of thyme while simmering helps break down proteins. 6. Rest before shredding – Let chicken cool slightly, then shred or chop with forks for even texture.
—
Why does my soup taste bland, even after adding salt and herbs?
A bland soup often lacks three key flavor pillars: acidity, richness, and depth. Try these fixes: – Acidity: Add a squeeze of lemon, vinegar, or a pinch of citric acid. Even a small amount (½ tsp) can wake up flavors. – Richness: Stir in a spoonful of cream, a pat of butter, or a dash of fish sauce/soy sauce. Olive oil (1 tbsp) also adds body. – Umami depth: Use tomato paste, a splash of red wine, or a sprinkle of Parmesan (after cooking) for savory notes. – Aromatics: Re-sauté onions, garlic, and celery until deeply golden—this is the foundation of Italian flavor. – Simmer time: If the broth is too thin, reduce it further (but avoid over-reducing, which can make it bitter). – Freshness: Use high-quality broth and ingredients—fresh herbs (like basil or parsley) add brightness. – Balance: If it’s too salty, add more acid (lemon, vinegar) or a touch of sweetness (a little sugar or caramelized onions).
