How to Make Chicken Soup: Italian Grandma Style (Thick & Hearty)
How to Make Chicken Soup: Italian Grandma Style (Thick & Hearty) is a easy Italian recipe that serves 6. 350 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 20 min | Cook: 1 hr 12 min | Total: 1 hr 47 min
Cost: $11.00 total, $1.83 per serving
Ingredients
- 4 pieces Chicken Leg Quarters (skin on, bone in)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 2 medium Carrot (peeled and diced small)
- 2 stalks Celery Stalk (diced small)
- 1 large Onion (finely chopped)
- 2 medium Potato (cut into mixed sizes, some whole, some quartered)
- 12 cups Water (cold, filtered if possible)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Tomato Paste (adds color and subtle tomato flavor)
- 8 ounces Spaghetti (broken into bite‑size pieces)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
Instructions
Sear the Chicken
Heat olive oil in the large stockpot over medium‑high heat until shimmering. Add the chicken leg quarters skin‑side down and sear until golden brown, about 3‑4 minutes per side.
Time: PT8M
Sauté Vegetables
Remove the chicken temporarily and add the diced onion, carrot, celery, and potatoes to the pot. Sauté, stirring occasionally, until the onion becomes translucent and the vegetables start to soften, about 5 minutes.
Time: PT5M
Add Liquid and Seasonings
Return the seared chicken to the pot. Pour in 12 cups of cold water, then stir in salt, pepper, and tomato paste until fully dissolved.
Time: PT2M
Simmer the Soup
Bring the pot to a gentle boil, then reduce to low heat. Cover and let simmer for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
Time: PT45M
Shred the Chicken
Using tongs, remove the chicken legs from the pot. Let cool slightly, then pull the meat off the bone with two forks, shredding into bite‑size pieces. Return the shredded meat to the soup.
Time: PT5M
Add Pasta
Break the spaghetti into roughly 1‑inch pieces and stir into the soup. Cook uncovered for 10 minutes, stirring occasionally, until al dente.
Time: PT10M
Finish with Cheese
Turn off the heat and stir in the freshly grated Parmigiano-Reggiano until melted and incorporated.
Time: PT2M
Serve
Ladle the soup into bowls, ensuring each serving gets chicken, potatoes, and pasta. Top with additional grated cheese if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Chicken Leg Quarters: Chicken Thighs, Whole Chicken, cut into pieces
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Carrot: Parsnip
- Instead of Celery Stalk: Fennel stalk
- Instead of Onion: Leek
- Instead of Potato: Sweet Potato
- Instead of Salt: Sea Salt
- Instead of Tomato Paste: Crushed Tomatoes (1/4 cup)
- Instead of Spaghetti: Pastina, Orzo, Gluten‑free pasta
- Instead of Parmigiano-Reggiano: Pecorino Romano, Grana Padano
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Tongs
- Wooden Spoon
- Colander (optional)
- Grater
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Searing the chicken legs to develop flavor
- Shredding the chicken while still warm
- Cooking the pasta to al dente without over‑absorbing broth
- Finishing with Parmigiano cheese off the heat
Chef Tips from the Video
- Break the spaghetti by folding it over itself in the pot; this creates irregular pieces that cook evenly in soup.
- Sear the chicken skin side first and press gently to ensure even browning.
- Add a splash of white wine after searing for extra depth, if desired.
Troubleshooting
Broth is too thin.
Add more diced potatoes or simmer uncovered for an extra 10‑15 minutes to concentrate flavors.
Pasta becomes mushy.
Reduce cooking time by 2‑3 minutes or use a smaller pasta shape that cooks faster.
Chicken is tough and does not shred.
Continue simmering for another 10‑15 minutes until the meat easily pulls away from the bone.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth and shred the chicken up to 24 hours ahead; keep refrigerated and add pasta just before serving.
- Grate the Parmigiano cheese in advance and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of Italian Chicken Soup with Pasta in Italian cuisine?
Italian chicken soup, often called "Minestra di Pollo," is a traditional comfort food that dates back to rural households where families used whole chickens and pantry staples to create nourishing meals. It reflects the Italian emphasis on simple, seasonal ingredients and the practice of turning leftovers into hearty soups.
What are the traditional regional variations of Italian chicken soup with pasta in Italy?
In northern Italy, broth‑based soups often include buttered noodles or small pastina, while southern regions favor heartier versions with larger pasta shapes and a touch of tomato paste. Some families add beans or greens, but the core concept of chicken, vegetables, and pasta remains consistent.
How is Italian Chicken Soup with Pasta traditionally served in Italian households?
It is typically served hot in deep bowls, topped with a generous sprinkle of grated Parmigiano-Reggiano and accompanied by crusty bread. The soup is meant to be a filling first course or a light main dish, especially during colder months.
What occasions or celebrations is Italian Chicken Soup with Pasta traditionally associated with in Italian culture?
This soup is a staple for family gatherings, especially on Sundays and during winter holidays like Christmas Eve when families seek warm, comforting dishes. It is also common after church services or as a restorative meal after illness.
What authentic traditional ingredients are used in Italian Chicken Soup with Pasta versus acceptable substitutes?
Authentic ingredients include chicken legs with skin, carrots, celery, onion, potatoes, olive oil, salt, pepper, tomato paste, and Parmigiano-Reggiano. Substitutes can be chicken thighs, other root vegetables, vegetable broth instead of water, and Pecorino Romano in place of Parmigiano.
What other Italian dishes pair well with Italian Chicken Soup with Pasta?
Pair it with a simple green salad dressed with lemon and olive oil, a side of focaccia or ciabatta, and a glass of light red wine such as Chianti. For a full Italian meal, follow with a second course like risotto or a meat dish.
What makes Italian Chicken Soup with Pasta special or unique in Italian cuisine?
The soup blends the comforting qualities of a broth with the heartiness of pasta, creating a "minestra" that is both soothing and filling. The use of seared chicken skin adds depth of flavor rarely found in quick boiled soups.
What are the most common mistakes to avoid when making Italian Chicken Soup with Pasta?
Common errors include skipping the searing step, which reduces flavor; overcooking the pasta so it becomes mushy; and adding too much water, resulting in a thin broth. Also, shredding the chicken while it’s still hot ensures easy separation from the bone.
Why does this Italian Chicken Soup recipe use tomato paste instead of fresh tomatoes?
Tomato paste provides concentrated flavor and a rich color without adding excess liquid, allowing the broth to stay thick and flavorful while still delivering a subtle tomato note that complements the chicken and vegetables.
Can I make Italian Chicken Soup with Pasta ahead of time and how should I store it?
Yes, you can prepare the broth, shred the chicken, and keep them refrigerated for up to 24 hours. Store the pasta separately and add it just before serving. Reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on authentic Italian home cooking, sharing family recipes, traditional techniques, and tips for creating comforting, rustic dishes that celebrate Italian culinary heritage.
Last updated: November 2, 2026
