There’s nothing cozier on a chilly day than this Italian chicken soup.
It’s got tender chicken breast, orzo pasta, baby spinach and lots of salty Parmesan cheese in warm chicken broth.
And my favorite part? The egg drop. So fun to make, and so delicious to eat.
This delicious soup is the ultimate comfort food, perfect for cold winter nights.
Ingredients
Most of what you’ll need for this Italian chicken soup recipe are pantry staples. Here’s the full list:
- Boneless, skinless chicken breast. While I’m usually a big fan of using pre-cooked chicken breast or rotisserie chicken to make recipes easier, we’re going to season the chicken pretty heavily for this soup. So we need to start with raw chicken so that the seasonings can adhere to it.
- Orzo. Although it resembles rice, orzo is actually pasta. Since it’s so tiny, it will cook quickly right in the chicken broth, so there’s no need to boil it separately. If you want to go gluten free, look for gluten free orzo at the supermarket.
- Baby spinach leaves. I use baby spinach because it’s mild, nutrient-packed and the whole family will eat it.
- Chicken broth. That’s right, we are not making homemade chicken broth for this recipe! Using store-bought chicken broth is a whole lot easier than making homemade broth, and will save you hours of cooking.
- Eggs. This is the best part! It’s so fun dropping the beaten egg right into the hot soup and watching it scramble into little ribbons right before your eyes! It’s sort of like making funnel cake.
- Parmesan cheese. The cheese serves a dual function in this soup: it adds richness and it also adds salt. Since there is no added salt in this recipe at all, you can be generous with the cheese.
- Italian seasoning. You can find pre-made Italian seasoning in the grocery store, or make my easy homemade version.
What you need for the homemade Italian seasoning
I keep homemade Italian seasoning in the fridge most of the time. It’s one of those go-to seasoning blends that you can use on so many things! I use it to season the chicken for this soup and also on my Pepperoni and Cheese Stromboli and Sausage & Pesto Calzones.
Here’s what you’ll need:
- dried basil
- dried oregano
- dried parsley
- garlic powder
- red pepper flakes
- Parmesan cheese
Why is it a good idea to keep Italian seasoning in the fridge? Two reasons. First, there’s Parmesan cheese.
Second, there’s crushed red pepper. Being sort of “raised” by Italian cooks, I have always been advised to keep my red pepper in the fridge. I never asked why.
Turns out, the best way to store all all of your red spices (like chili powder and paprika too) is in the fridge. This ensures the best quality for a long time. So yeah. Keep the Italian seasoning in the fridge.
Here are some other ways to enjoy homemade Italian seasoning:
- Sprinkle it on pizza and pasta
- Season grilled proteins like chicken and beef
- Stir it into burger mixture while forming the patties
- Season French fries and baked potatoes
- Add it to an olive oil and vinegar mixture to make homemade salad dressing
How to make Italian Chicken Soup
Cook the Chicken
We’re seasoning the chicken heavily with our homemade Italian seasoning and pan frying it in a little extra virgin olive oil. Then, we’ll shred the cooked chicken with forks.
Cook the Orzo and Egg
Get a large pot of chicken broth nice and hot. Then, drop the orzo in and let it cook for about a minute. Now, drizzle the scrambled egg into it. Watch for it to scramble almost immediately! It’s really cool to watch.
The spinach will wilt right in the broth too.
Add the Chicken to the Soup
All that’s left to do now is add the cooked chicken into the soup, and enjoy!
How to Enhance the flavor of this Classic Soup
This chicken soup makes a filling and delicious meal. If you’re looking to amp up the flavor profile, here are some ideas:
- Use a 50/50 split of chicken broth and chicken stock. Stock has a bolder flavor because, unlike broth, its made with the bones of the chicken. So its a little thicker on the palate and cloudier looking. If you love a really hearty soup, add some stock to the broth.
- Use chicken thighs instead of chicken breasts. Thighs have a higher fat content and can be more satisfying than breasts.
- Experiment with different cheeses. Instead of, or in addition to, Parmesan, try grating cheeses like Pecorino Romano or Asiago. Both have a sharp, salty flavor that will really make the flavors in this soup pop!
- Incorporate fresh herbs. Italian herbs like fresh parsley, basil and oregano are natural choices.
How long does chicken soup last in the fridge?
Chicken soup will keep in the fridge for no more than five days. Any longer, and the risk of food poisoning increases. This is especially true for creamy soups.
If you don’t think you’ll eat your leftover soup within 3-4 days, plan to freeze it.
How to freeze leftover soup
This recipe makes a big pot of soup, so we’ll typically eat half and freeze half. Before freezing your soup, let it come down to room temperature. I like to divide soups into single servings. You can then freeze each portion in an airtight container or heavy-duty freezer bag.
When you want to defrost your frozen soup, take it in whatever freezer-safe container you used and place it in a big bowl of cold water. This will loosen it up enough for you to be able to transfer it to a soup pot. Then, slowly simmer it on the stove until it reaches a nice warm temperature.
Keeping frozen soups on hand is a great way to have a quick homemade meal during the winter months. Grab a loaf of crusty bread and pop some homemade soup out of the freezer and you’ve got an easy weeknight dinner.
Is chicken soup healthy?
Depending on the type of soup, chicken soup can be a healthy meal option. Using clear broth vs. a cream base keeps the fat content low.
Chicken broth is rich in iron and protein. It also contains fatty acids that are important for muscle repair.
The lean chicken is low in calories and provides lots of quality protein. The spinach in this soup provides a healthy dose of vitamins and minerals with virtually no calories.
The egg kicks in even more protein, and the orzo balances it all out with a healthy dose of carbohydrates.
Is orzo similar to pastina?
Pastina is a tiny pasta shape that is very popular in Italian soups. While orzo is small and rice-shaped, pastina is even smaller.
Chicken pastina soup brings back childhood memories for many, and is still associated with comfort and healing. Pastina can be found in tiny round shapes or tiny stars in most grocery stores.
Pastina or any other small pasta like ditalini pasta can be used in place of orzo in this recipe if desired.
So grab a loaf of your favorite crusty bread and settle in. It may be cold outside, but you’ll be warm and cozy with this big bowl o’ love.
When you make this Italian chicken soup, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cozy soup recipes, try these:
For more Italian recipes, try these:
Zesty Italian Chicken Soup
Ingredients
The Soup
- 1 lb. boneless skinless chicken breast
- 2 cups dry orzo pasta
- 2 Tbsp. extra virgin olive oil
- 4 quarts chicken broth
- 3 large eggs
- 3 cups baby spinach leaves
- 1/3 cup parmesan cheese
- Italian seasoning see below
Italian Seasoning
- 2 Tbsp. parmesan cheese
- 1 tsp. crushed red pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. garlic powder
Instructions
- Combine all of the ingredients for the Italian seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.
- Bring broth to a boil over medium high heat in a large pot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the shredded chicken and spinach.
- Ladle soup into serving bowls and sprinkle with parmesan cheese and black pepper.
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