Italian Holiday Chicken Soup
Italian Holiday Chicken Soup is a comforting, flavorful soup made with tender chicken, vegetables, homemade broth, and traditional Italian ingredients. Warm, nourishing, and easy to prepare, it’s a wonderful first course for Christmas dinner or a cozy winter meal.
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
For the best flavor, make the broth with bone-in chicken and allow it to simmer gently rather than boil. Skim the surface as needed to keep the broth clear and flavorful. If using pasta or pastina, cook it separately and add it to individual bowls so it doesn't absorb all the broth.