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Italian Chicken Soup

Sara Sullivan
This updated version of my grandmother’s chicken soup features a flavorful broth, tender chicken, a specialty pasta and seasonal winter vegetables. Use a cooked rotisserie chicken from the grocery store to save some time on this recipe.
Course Soup
Cuisine Italian
Servings 6 bowls


  • 2 cups shredded rotisserie chicken
  • Bones from 1 chicken wing and 1 leg
  • 8 cups 64 oz chicken broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 bay leaves
  • 2 teaspoons parsley
  • 1 clove garlic minced
  • ¾ cup carrots peeled and cut into thin rounds
  • ½ medium-sized sweet onion diced
  • 1 medium potato peeled and cubed
  • ¾ cup kale torn into bite-sized pieces
  • 2 cups ditalini pasta a small tube pasta made for soups
  • Shredded parmesan cheese for topping


  • Shred rotisserie chicken and set aside. Place chicken bones, broth, seasoning, garlic, carrots, onions and potatoes in a large stockpot. Bring to a boil and cook for 15–20 minutes, or until the vegetables are cooked through. Remove and discard chicken bones. Add torn kale and reduce the heat to medium.
  • In a medium pot, boil 4 cups water for the pasta. Once it’s ready, stir in pasta and cook according to the package—about 10 minutes for al dente (firm). Strain the pasta in a colander and rinse with water to remove excess starch. Turn the heat off on the stockpot. To serve, spoon pasta in each bowl and top with a few ladles of the soup. Keep leftover pasta separate from the leftover soup so it doesn’t absorb all the broth.
Keyword chicken, chicken soup, Italian style soup