Italian Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de Pollo y Fideos is a delightful soup in its own right, the Italian adaptation brings a distinct twist. The Italian version incorporates traditional Italian ingredients and flavors, such as tagliatelle pasta and aromatic herbs like rosemary and thyme. The result is a soup that embodies the essence of Italian cuisine while still maintaining the comforting qualities of the original dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
• 8 ounces (225g) tagliatelle pasta 8 ounces (225g) tagliatelle pasta
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Add the minced garlic, bay leaf, rosemary, and thyme to the pot. Cook for an additional 2 minutes, stirring occasionally.
3. 3.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
4. 4.
   Add the shredded chicken and tagliatelle pasta to the pot. Cook for 8-10 minutes, or until the pasta is al dente.
5. 5.
   Season the soup with salt and pepper to taste. Remove the bay leaf, rosemary, and thyme sprigs.
6. 6.
   Ladle the Italian Chicken Noodle Soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Tagliatelle pasta — Cook the pasta separately and add it to the soup just before serving to prevent it from becoming too soft and mushy.

Tips & Tricks

• For added flavor, you can sauté the shredded chicken in a separate pan with a drizzle of olive oil before adding it to the soup.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the broth.
• Feel free to customize the soup by adding vegetables like peas, zucchini, or spinach.
• To make the soup more filling, serve it with a side of crusty Italian bread.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Italian Chicken Noodle Soup hot, accompanied by a sprinkle of freshly chopped parsley. It pairs perfectly with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

When serving the soup, ensure that the tagliatelle pasta is evenly distributed in each bowl. Garnish with a sprig of fresh rosemary or thyme for an elegant touch. Serve in beautiful soup bowls to enhance the visual appeal.