Just a few quick questions before we get the soup simmering – can you open a few cans and boil water? Great, because that’s all it takes to make an incredibly quick and oh so tasty pot of soup! Better still, is there a teenager in your house that can operate a can opener and boil water? Just think, your student can whip up a delicious pot of soup for those late night studies sessions rather than munching away on cookies or chips or whatever. Even Hubby, who is a genius at the grill but lost in the kitchen could make this soup. (Before we were married, he thought all dinners either came from the grill or by opening cans!)
This soup is similar to my Unbelievably Quick Chicken, Rice and Tomato Soup, only this time around we’re using pasta rather than rice and Italian seasoned diced tomatoes. My Quick Chicken, Rice and Tomato Soup was a big hit with my guys, it was a fair bet they would like the Italian version just as well. As for me, I loved the idea of very little investment in time for a delicious return at the table.
The diced Italian seasoned tomatoes, pasta and chicken would have been a delicious combination all on their own. The cut green beans were an added plus in the flavor category, bringing more depth and texture to the finished soup. I don’t know about you, but I can always tell when I have hit one out of the ballpark – no left overs. None. Not a single drop.
Five Easy Steps to Italian Chicken Soup
1 Can Cut Green Beans (15 oz) Drained
2 Cans Chicken Broth (15 oz)
1 Can Chunky Chicken (10 oz) – Or Left over chicken meat
1 Cup COOKED Small Pasta such as Mini Penne or Bow-Tie Pasta
1 Can Diced Italian-Style Tomatoes with Basil, Garlic and Oregano
1 Tablespoon Italian Seasoning
Salt and pepper to taste
- Open the cans. Drain green beans into a strainer and rinse under cold water to remove any excess “packing” salt.
- Cook pasta al dente according to package directions.
- Place everything into a stockpot over low heat.
- Simmer until chicken is heated through.
- Throw out the cans (for recycling, of course) and call it home-made.
You can serve up this soup with warm Buttery-Chive Crescent Rolls; or a simple tossed salad. This soup is filling, simple to make and oh so flavorful.
Tip: If serving with Crescent Rolls; preheat oven while the water for the pasta comes to a boil. Prepare the rolls while the pasta cooks. Pop rolls in the oven to bake after the soup has been assembled in the pot. In the time it takes for the rolls to bake (about 12 minutes); the soup is ready to serve.