Italian Holiday chicken Soup
Italian Holiday Chicken Soup
This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.
There are some recipes that simply feel like the holidays, and this Italian Holiday Chicken Soup is one of them. A rich, flavorful chicken broth is filled with tender shredded chicken, tiny homemade Italian meatballs, delicate egg croutons, and hearty greens. Finished with plenty of freshly grated Parmesan, it’s a comforting soup that makes a beautiful beginning to a holiday meal.
This is the soup I grew up eating at our holiday gatherings. It was always special when the big pot of chicken soup went on the stove because we knew family was coming, the kitchen would soon be busy, and a long meal was about to begin. There was something about that first bowl of hot soup that brought everyone to the table.
I still make this Italian chicken soup the same way today, preparing the little meatballs and egg croutons just as we did growing up. Some recipes are about more than the food itself—they’re about the memories attached to them. For me, this soup brings back the warmth of our family kitchen and the holiday traditions I grew up with.
Whether you’re serving it as the first course for Christmas dinner or simply want a comforting bowl of homemade soup on a cold winter day, this Italian Holiday Chicken Soup is a recipe worth making and passing down.
Things to know about this Italian chicken soup
Good to Know
Make the mini meatballs ahead: The little meatballs can be made and baked up to a day ahead, or frozen for longer storage. Whenever I make Mama’s Meatballs, I often make a batch of extra-small meatballs to keep in the freezer. They’re perfect for soups and make this recipe even easier to prepare.
Prepare the egg croutons ahead: The egg croutons can also be made ahead. Bake them, let them cool completely, then cut them into small cubes. Store them in the refrigerator until ready to use, or freeze them for longer storage. Thaw in the refrigerator before serving.
Choose your chicken: I use chicken breasts because they’re convenient and cook quickly. For a richer, more flavorful broth, you can use a whole chicken or bone-in chicken pieces instead.
Plan ahead for the holidays: The meatballs and egg croutons can both be prepared several days ahead, making this soup especially easy to serve when you’re cooking a larger holiday meal. Once those components are ready, the soup comes together quickly.
Keep the egg croutons out of the pot: For the best texture, place the egg croutons directly into each serving bowl and ladle the hot soup over them. They’ll absorb some of the flavorful broth while remaining tender rather than becoming soft and mushy.
Why these ingredients matter: The tiny meatballs and egg croutons are what make this Italian Holiday Chicken Soup so special. They add texture, flavor, and substance to the chicken broth, turning a simple soup into a comforting and memorable holiday first course.
Make It Part of Your Holiday Tradition
If you’re planning an Italian-inspired holiday meal, this Italian Holiday Chicken Soup is the perfect way to begin. Serve it as a first course before Italian Sunday Roast chicken , Italian -Style stuffed Pork Roastor My Best Holiday Turkey for a meal your family and guests will remember.
Looking for more comforting Italian recipes? Try Pastina Soup, Chicken Cacciatore, or Southern Italian Potatoes, Peas & Meatballs—all delicious additions to your winter recipe collection.
Kitchen Essentials
A few dependable kitchen tools make preparing this soup much easier. A large stockpot essential for making the chicken broth, while a rimmed baking sheet is perfect for baking the mini meatballs. I also recommend a good chef’s knife for chopping the vegetables and cutting the egg croutons.
If you’re making the meatballs ahead, freezer-safe containers are another kitchen essential for keeping them ready for your next pot of soup.
Save this recipe for the holidays and make a little extra—this is one of those soups that’s just as comforting the next day.
Italian Holiday Chicken Soup
Ingredients
- 2 bone-in skin on chicken breast
- 3 cups chicken stock
- 2 cups water
- 1 whole onion
- 2 celery stalks
- 2 carrots
- salt and pepper to taste
- 2 cups little meatballs
- 2 cups chopped Tuscan kale, escarole or spinach
- 2 cups Egg croutons
Instructions
- Place the chicken, onion, carrots, celery, chicken stock, and water in a large stockpot. Bring to a gentle simmer, skimming off any foam that rises to the surface. Cover and simmer for about 1 hour.While the soup simmers, prepare Mama’s Meatballs, making them small—about 1 teaspoon each. Bake the meatballs according to the recipe and set aside.
- Make the Egg Croutons
- In a bowl, whisk together the eggs, grated Parmesan, chopped Italian parsley, salt, and pepper. Pour the mixture into a greased 12 x 8-inch baking pan. Bake at 350°F for 10–12 minutes, or until the eggs are completely set. Let cool, then cut into small dice.
- After the chicken has simmered for about 45 minutes, remove the onion, carrots, and celery from the broth and discard. Remove the chicken, shred the meat, and return it to the pot.
- Add the baked meatballs and your choice of greens to the soup. Simmer for another 10 minutes, or until the greens are tender and the meatballs are heated through.
- To serve your chicken soup, place a hand full of the egg croutons in the bottom of a soup bowl pour the soup over them and top with freshly grated parmesan.
Notes
More to Explore
