Chicken Soup (Italian Style)

With the weather beginning to get cooler, this hot and flavourful soup will bring some serious nostalgia to the table for dinner with this Italian twist on an iconic classic; Chicken Noodle Soup. For as long as I can remember, chicken noodle has been the go to soup. Cold days, feeling sick, or just in search for a hearty meal, all your needs are covered with this super easy and delicious recipe! The best part about this soup is the quantity it makes. If there are any left overs, this soup can be cooled, frozen and stored for about 2 months for later uses! The flavour of the soup will not be compromised, with a super quick and easy alternative to dinner any day of the week!

Simply remove the soup from the freezer, de thaw, and place it in a medium-large pot to simmer for 35-45 minutes. It will taste just as good as the day you made it! The best part is there is absolutely zero prep work here! This recipe makes a big pot of soup so be ready to enjoy it again and again as the months come to get colder!


This recipe uses the natural flavours from boiling the chicken to create the perfect broth for your soup! You can always substitute for different veggies, herbs and noodles! Cooking is art, and with millions of flavour combinations, you can really get creative with adding your own spin to any recipe! Soups are extremely versatile, making them suitable for anyone to enjoy! I hope this fall and winter seasons, you can enjoy and love this classic dish with a twist, just as much as I do!



  • 4-6 chicken legs (bone in)
  • 4-5 large carrots, peeled and chopped
  • 4-5 medium sized potatoes, peeled and chopped
  • 3-4 celery stalks, diced
  • 3-4 tbs fresh minced garlic
  • 1 medium onion, peeled and finely chopped
  • Salt and pepper to taste
  • Fresh parsley, minced (for garnish)
  • 1/4 cup linguini noodles, broken in half



  • Fill large pot 3/4 full with water, turn heat to high.
  • Add chicken legs, bring to boil.
  • Reduce heat to medium, add garlic, onions and potatoes.
  • Season with salt.
  • Cook for 25 minutes.
  • Add carrots, continue to cook for another 10 minutes.
  • Remove chicken from pot. Remove skin from chicken.
  • You can shred the chicken or leave it hole (if shredding remove any bones)
  • Place chicken back into pot. Add celery and noodles.
  • Cook for another 10-12 minutes, until noodles are tender.
  • Turn off heat and cool for 20-25 minutes
  • Before serving, add fresh parsley for garnish
  • Add fresh cracked pepper (to taste of desired)

* Quick Tip: remember to keep adding water as it diminishes during boiling *   (this will ensure you have a good liquid-solids ratio)

Please give this recipe a try and let me know if you enjoyed it!

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