Italian Chicken Soup

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Italian Chicken Soup


  • 6 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 1 (2-inch) piece Parmesan cheese rind (option – check out note below for future tips)
  • 1 fennel bulb, thinly sliced
  • 1 tablespoon of Parsley
  • 1 tablespoon of Basil
  • 2 medium carrots, peeled and sliced
  • 1 cups of mushrooms, sliced then sliced in half
  • 2 cups diced cooked rotisserie chicken, preferably breast meat
  • 1 tablespoon Olive Oil
  • Kosher salt


  1. In a large stockpot, add olive oil and saute the fennel for about 5 minutes, then add chicken broth, bay leaf, and Parmesan rind, keep on medium-high heat.

  2. Add the carrots and mushrooms and simmer until tender, about 5 minutes.

  3. Add the chicken and heat through, about 2 to 3 minutes.

  4. Remove the bay leaf and the Parmesan rind and discard.

  5. Stir basil and parsley.

  6. Season with salt, to taste.

  7. Ladle the soup into serving bowls.

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