Name: Italian Chicken Soup with Ditalini Pasta and Escarole Recipe
Prep time: 15 min
Cook time: PT-489521H27M24S
Total time: PT-489521H27M24S
Cuisine: Italian
Ingredients: 8 bone-in chicken thighs (about 2-1/2 lbs, skin removed); Salt and freshly ground black pepper, to taste; 5 cups low-sodium chicken broth, divided; 2 tablespoons olive oil; 1 small onion, chopped; 3 stalks celery, chopped; 3 carrots, chopped; 4 cloves garlic, minced; 1 cup ditalini pasta; 1 cup diced tomatoes; 8 cups roughly chopped escarole (can substitute with kale, spinach, or Swiss chard); Chopped fresh parsley, for serving; Grated Parmesan cheese, for serving

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Introduction

This Italian Chicken Soup is a comforting and hearty meal perfect for any day of the year. Featuring tender chicken thighs, fresh vegetables, and ditalini pasta, it’s a flavorful classic that’s easy to make and satisfying to eat.

A white, shallow bowl filled with a clear broth soup containing small round pasta, chunks of orange carrot, green leafy vegetables, and bits of tomato. The soup is topped with a sprinkle of finely grated white cheese and small green herbs, adding texture and color contrast. A silver spoon rests on the right edge of the bowl. The bowl is placed on a white marbled surface with a soft orange cloth blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in chicken thighs (about 2-1/2 lbs, skin removed)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion (chopped)
3 stalks celery (chopped)
3 carrots (chopped)
4 cloves garlic (minced)
5 cups low-sodium chicken broth (divided)
1 cup ditalini pasta
1 cup diced tomatoes
8 cups roughly chopped escarole (see notes for substitutions)
Chopped fresh parsley
Grated Parmesan cheese

Instructions

Step 1: Trim any excess fat from the chicken thighs, season both sides with salt and pepper, and set aside.
Step 2: Heat the olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sauté until softened, about 3 to 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Step 3: Layer chicken thighs on top of the vegetables and pour in 3 cups of chicken broth.
Step 4: For stovetop: cover and simmer over medium-low heat for 45 to 50 minutes until chicken is fork-tender. For Instant Pot: switch to manual mode, cook for 18 minutes at high pressure, then perform a manual pressure release.
Step 5: Use tongs to transfer chicken to a cutting board to cool.
Step 6: Add remaining 2 cups of chicken broth to the pot and bring to a rapid simmer over medium-high heat.
Step 7: Add ditalini pasta, cook for 5 minutes. Stir in escarole and diced tomatoes, cook an additional 3 to 5 minutes until greens are wilted and pasta is al dente.
Step 8: Remove bones from chicken thighs, shred the meat, and add shredded chicken to the soup.
Step 9: Ladle soup into bowls and top with chopped fresh parsley and grated Parmesan cheese before serving.

Tips & Variations

If you can’t find escarole, substitutes like kale, spinach, or Swiss chard work well.
For more depth of flavor, consider adding a pinch of red pepper flakes during the sauté step.
Use homemade chicken broth for a richer taste, or opt for low-sodium broth to control saltiness.
To make this soup gluten-free, substitute ditalini pasta with gluten-free pasta or small rice noodles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through. This soup does not freeze as well due to the pasta, which may become mushy.

How to Serve

The image shows a white bowl filled with a hearty soup on a white marbled surface with an orange cloth in the upper background. The soup has three main layers: a clear brown broth at the base, a middle layer of small pasta rings, chunks of cooked chicken, orange carrot pieces, and green leafy vegetables, and a top layer sprinkled with grated white cheese and chopped green herbs. A silver spoon rests in the soup on the right side of the bowl, partially submerged. The colors are warm and inviting, with the orange and green ingredients standing out against the light broth and pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used but may cook more quickly. Adjust cooking time accordingly to avoid overcooking.

Is it necessary to remove the chicken skin?

Removing the skin helps reduce excess fat and keeps the soup lighter, but you can leave it on if you prefer a richer flavor. Just be sure to skim any excess fat from the broth.