Italian food excels at using great ingredients to elevate humble meals. This couldn’t be more true with a recipe like this soup. It combines a whole roasted chicken, seasoned with only sea salt and pepper, shredded in a savory tomato based broth with beans and veggies. The soup is peasant style with zucchini, great northern beans, fresh herbs and rotelli noodles. I used homemade chicken stock for added flavor and nutrients. Since the noodles tend to absorb a lot of the broth I don’t add them into the soup beforehand. Instead, I cook them separately and add a handful to each bowl. I would recommend using only fresh herbs since it made a big difference in the flavor of the broth. Add a big handful of parmigiano reggiano or romano cheese to each bowl for melted cheesy goodness! I served the soup with a warm crusty baguette and garnished each bowl with fresh basil.
Italian Chicken Parmesan Soup
(Makes 10+ Servings)
Printable Version
Ingredients:
- 1 whole chicken
- 1/2 cup water
- 2 tbsp olive oil
- 1 tbsp sea salt
- freshly ground black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 29 oz. diced tomatoes
- 3 cans (43.5 oz) great northern beans, washed
- 4 zucchini, chopped
- 16 0z. tomato paste
- 12 cups chicken stock
- 1 tsp red pepper flakes
- 2 tbsp fennel, chopped or ground
- 1 handful fresh thyme, chopped or ground
- 1 handful fresh oregano, chopped or ground
- 1 rosemary sprig, chopped or ground
- 1 handful parsley, chopped
- 1 lemon, zest
- Rotelli noodles (about 1/2 cup per serving)
- Parmesan cheese, grated
- salt and pepper to taste
Directions:
- Preheat the oven to 375F. Place the chicken in a glass pan and rub with olive oil, sea salt and pepper. Add 1/2 cup water to the pan and cover with foil. Cook for about 2 hours, or until an internal thermometer reads 165F.
- Meanwhile, in a large sauce pot (10-12 quart) heat a tablespoon of olive oil and add the onion. Cook until translucent, about 5-7 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the tomato paste and cook until melted, about 3 minutes.
- Mince the herbs by hand or in a coffee/spice grinder, grind the fennel, oregano, thyme, and rosemary until powdered. Add to the pot.
- (Optional Step) In a food processor pulse the diced tomatoes once or twice until they are finely diced.
- Pour the diced tomatoes, chopped zucchini, lemon zest, white beans and chicken stock into the pot. Turn up the heat and bring to a boil.
- Turn down the heat and cover. Cook about 25 minutes until the veggies are tender.
- Once cooked, remove the chicken from the oven and let cool for about 5-10 minutes. Shred with a pair of forks.
- Meanwhile, cook the Rotelli noodles as directed on the package. I only make enough noodles for each serving I’m making (about 1/2 cup dry noodles = 1 bowl of soup).
- Transfer the shredded meat into a large bowl and pour in the drippings. Cover and let rest for about 5 minutes.
- Remove the pot from the heat and stir in the shredded chicken and drippings.
- Transfer a serving of noodles into each bowl along with a handful of grated parmesan.
- Pour a few ladles of soup over the noodles and cheese.
- Garnish with more cheese and fresh basil.