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Italian Style Chicken and Campanelle Soup

A hearty chicken noodle soup made with campanelle pasta and Italian spices.
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Italian Style Chicken and Campanelle Soup
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Servings: 6
Total Time: 1 hour 15 minutes
Recipe by: Frankie

Ingredients

2 pounds bone-in skin-on chicken thighs
salt & pepper
2 TBSP olive oil
8 ounces uncooked campanelle pasta
1 medium yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
1 green bell pepper, diced
3 medium garlic cloves, minced
4 cups chicken stock
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp red pepper flakes
1 bay leaf
6 ounces frozen chopped spinach
shaved Parmesan for topping

Directions

1. Pat the chicken thighs dry with paper towels and season generously with salt & pepper.

2. Heat the oil in a dutch oven over medium-high heat.

3. Brown the chicken thighs in the hot oil on each side, about 5 minutes per side (you may need to do this in batches). Transfer browned chicken to a plate and set aside.

4. Discard all but 1 tsp oil from the pot and keep over medium-high heat. Add the onion, carrot, celery, and bell pepper. Cook until vegetables begin to soften, about 3 minutes.

5. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken stock, oregano, parsley, basil, rosemary, red pepper flakes, bay leaf, and 1/2 tsp salt. Using a wooden spoon scrape the bottom of the pot to release any stuck on bits. Bring to a boil.

6. Return the chicken and any remaining juices to the pot and reduce heat to medium-low. Cover and simmer for 30 minutes or until chicken is cooked through.

7. Transfer the chicken thighs to a plate, shred the chicken using two forks and discard the skin and bones. Return the shredded chicken back into the pot. Place a lid back on the pot and reduce heat to low.

8. Add water to a separate pot and cook the campanelle according to package directions then drain and add to the soup along with the spinach. Cook for 2 more minutes to heat through.

9. Season soup with salt & pepper to taste. Ladle soup into bowls and top with shaved Parmesan.




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