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This Italian chicken soup is packed with vegetables, chicken and pasta for maximum satiety. It all comes together in one pot with very little hands on cooking!
This Italian chicken soup is designed for a busy weeknight since it all comes together quickly in one pot. Everything happens in a single pot from sautéing the aromatic base of onions and garlic to simmering the veggies making the process remarkably easy and approachable for any home cook.
The ingredient list strikes a beautiful balance between traditional Italian flavors and hearty nutrition. The classic trinity of carrots, celery, and onions provides a fragrant foundation, while the addition of sweet potatoes adds a subtle earthiness and a boost of vitamins.
Instead of standard pasta, this recipe features pearl couscous. Any small pasta works in this recipe such as orzo, ditalini or stelline pastina.
Nutritiously speaking, this soup is a powerhouse. Making it a complete, muscle building meal that keeps you full for hours.
If you like this recipe, you will also love my Anti Inflammatory Cauliflower Chicken Soup or my Easy Chicken Vegetable Soup.
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Italian Chicken Soup
Equipment
Ingredients
- 2 tbs olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 5 cloves garlic, minced
- 3 lbs (1.36 kg) bone in + skin on chicken legs
- 2 small sweet potatoes, cut into chunks
- 4 cups (0.95 l) low sodium chicken broth
- 4 cups (0.95 l) water
- salt + pepper, to taste
- 1 tsp each garlic powder, onion powder, paprika + Italian herb blend
- 1/2 tsp turmeric
- 2 bay leaves
- 3/4 cup (130 g) pearl couscous, (uncooked)
- Toppings: chopped scallions, freshly grated parmesan, drizzle of olive oil + squeeze of fresh lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add in the onions, carrots, celery and sauté for 6 minutes. Stir in the garlic for 30 seconds. Next, add in the chicken legs, sweet potatoes, chicken broth, water and all seasonings listed above. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the soup for 45 minutes. Stir in the couscous, cover the pot and cook for 15-20 minutes, stirring occasionally. Remove the chicken legs and bay leafs from the pot onto a cutting board. Discard the bay leafs and chicken skins. Separate the meat from the chicken and then transfer the meat back into the pot. Lastly, taste the soup and adjust the salt and pepper if needed.
- Serve with chopped scallions, drizzle of olive oil, freshly grated parmesan and a squeeze of lemon juice!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don’t have chicken legs, you can use any bone in chicken pieces. Weight should equal 3 pounds. I used 10 chicken legs for my recipe here.
- Instead of sweet potatoes, you can use Yukon Gold potatoes.
- Instead of couscous, you can use orzo, ditalini or stelline pastina, or any other type of small pasta. Rice also works here too.