Italian chicken soup recipe

Main Dish
4 servings
15 min
45 min


Number of serving: 4
3-4 pieces of chicken breast on the bone; you can remove the skin if you'd like (specifically, you're looking for about 4-4.5 pounds of chicken)

1 large onion

2-3 pieces of celery cut into rough 1 inch pieces

3 carrots, remove peel and cut into rough 1 inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

Bunch of parsley

1/2 head of a small sized head of escarole, chopped into 1-2 inch pieces (optional)

Bunch of dried thyme (optional)

Finely chopped fennel fronds to taste (optional)


  • Use a large stock pot and cover your chicken with fresh, filtered, water (you can cover by a few inches).
  • Once the liquid comes to a boil add diced celery, onions, carrots, salt, chopped escarole (optional), dried thyme (optional), fennel (optional), pepper and simmer (place a loose lid on your pot).
  • You want to cook the chicken until it becomes firm and white in color ) Next, remove the chicken and continue to cook (simmer) for another hour or so.
  • You can strain the broth and skim the fat from the soup if any is clearly visible. Add your chopped parsley to the broth and a few pieces of carrot, if you'd like.
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Italian Chicken Soup Recipe, photo 1Italian Chicken Soup Recipe, photo 2Italian Chicken Soup Recipe, photo 3

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