An Italian Twist on Classic Chicken Noodle Soup: A Recipe to Warm Your Soul

INGREDIENTS: 

3 T Olivezia Tuscan Herb Olive Oil

2 ½ C Carrots, peeled and cut into large pieces

2 C cut celery stalks

½ C white sweet onion chopped

4 cloves of garlic chopped finely

10 C water (added 2 – 3 C at a time)

2 chicken flavored Knorr bouillon cubes

2 T dried oregano (Or 1 T fresh oregano leaves)

1 t paprika

¾ t ground thyme (or 1 ½ t fresh thyme)

1 bay leaf

1-2 t kosher salt, ¾ t ground black pepper

2 ½ C dried egg noodles (your choice depending upon how much pasta you want in it)

2 ½ C to 3 cups torn chicken pieces from a rotisserie chicken or your own roasted chicken

3 C baby spinach (Optional)

Chopped Italian flat leaf parsley to garnish if desired

METHOD:

Prep all ingredients. Heat a large Dutch oven pan and add the oil. Add the onion and stir until translucent and starts to brown on edges. Then add carrots, and celery. Stir and sauté for about 1-2 minutes. Lower heat slightly and add the garlic. Stir just until fragrant. Now add 4 C hot water and let start to bubble. Add the 2 bouillon cubes and stir until dissolved. Now add the bay leaf, paprika, oregano, and thyme, and about 2 t salt and 3/4 t pepper. Add another 3 C water. Stir and let bubble for about 15 minutes until carrots are soft. Now add about another 1-2 cups water and bring to a boil. Add the pasta and cook on a low boil until pasta is al dente. About 5 minutes. Now add the chicken and heat it through for just a few minutes until steaming and hot. Don’t boil it with the chicken in it or the chicken will dry it out. Test it for flavor and add salt and pepper if needed. Then stir in spinach. Remove bay leaf. Serve immediately. Garnish with fresh chopped Italian flat leaf parsley if desired.

©Recipe and Photo Copyright Camine Pappas, 2013-2025. All rights reserved.

Chicken Noodle Soup with an Italian Twist