Italian Chicken Parmesan Soup

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:

1. 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.
2. 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.
3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
4. Add the tomato paste and cook until melted, about 3 minutes.
5. Mince the herbs by hand or in a coffee/spice grinder, grind the fennel, oregano, thyme, and rosemary until powdered.  Add to the pot.
6. (Optional Step) In a food processor pulse the diced tomatoes once or twice until they are finely diced.
7. 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.
8. Turn down the heat and cover. Cook about 25 minutes until the veggies are tender.
9. Once cooked, remove the chicken from the oven and let cool for about 5-10 minutes. Shred with a pair of forks.
10. 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).
11. Transfer the shredded meat into a large bowl and pour in the drippings. Cover and let rest for about 5 minutes.
12. Remove the pot from the heat and stir in the shredded chicken and drippings.
13. Transfer a serving of noodles into each bowl along with a handful of grated parmesan.
14. Pour a few ladles of soup over the noodles and cheese.
15. Garnish with more cheese and fresh basil.