Description
Experience a vibrant, soul-warming twist on the classic comfort dish with this Italian Chicken Noodle Soup. Infused with a Mediterranean-inspired profile, this recipe features lean chicken breast, tender egg noodles, and a rich, tomato-based broth enhanced by fresh basil and oregano. It is a wholesome, one-pot wonder perfect for busy weeknights, delivering restaurant-quality flavor that is both satisfying and full of heart-healthy goodness.
Ingredients
1 1/2 pounds lean chicken breast, cut into bite-sized cubes
4 tablespoons unsalted butter
1 large onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon celery seed
2 teaspoons Italian seasoning
2 cans (14.5 ounces each) petite diced tomatoes
6 cups chicken stock (low sodium)
8 ounces thick egg noodles
Salt and black pepper to taste
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, celery seed, and Italian seasoning, cooking for 1 minute until fragrant.
Add the cubed chicken and cook until no longer pink on the outside.
Pour in the diced tomatoes and chicken stock, bringing the mixture to a gentle boil.
Reduce heat to a simmer and cook for 15 minutes.
Add the egg noodles to the pot and cook according to package instructions until tender.
Season with salt and pepper to taste.
Stir in fresh basil just before serving.
Ladle into bowls and top with a sprinkle of grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of stock or water when reheating. For a gluten-free option, substitute egg noodles with a gluten-free pasta variety.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg