A soup for the soul…

This recipe is part of my Italian food “reminiscing moments” after our recent trip to Italy. Today’s rain and its accompanying gloomy mood made me think of remaking the Italian Chicken and Tomato Soup. This soup is similar to the authentic French soup that we’ve tried in Paris sometime ago, but with the chicken ingredients.

It was in the scenic town of Como that I first tasted this soup and I immediately fell in love with it. Lake Como is the most popular lake in Italy. It is surrounded by picturesque mountains and hills and recently, it earned additional fame as the home of George Clooney (my crush).  

The luscious Italian chicken soup that we sipped had beans and the chicken was diced and served in a bread bowl. But since our family is limiting carb intake, I omitted the white beans.  You might be wondering how I can recreate the dish just from the taste… Well, sipping the soup was like feeding my soul. And my soul felt the essence and helped me decipher the ingredients.

Italian Chicken and Tomato Soup

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Yield: 6

Italian Chicken and Tomato Soup


  • 1 whole large chicken
  • 5 ripe fresh tomatoes, de-seeded and diced
  • 2 cloves of garlic, peeled and finely chopped
  • 2 white onions, peeled and diced
  • 2 leeks, cleaned and diced
  • 2 carrots, peeled and diced
  • 2 celery, diced
  • 2 cups florets cauliflower
  • 1 green bell pepper, diced
  • 2 can diced tomato
  • 2 tbsp tomato paste
  • 2 cups of water
  • 1 litre chicken broth
  • Handful fresh basil, shredded
  • Handful Italian parsley, chopped
  • 1 fresh/dried bayleaf
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • salt and pepper to taste


  1. Heat olive oil in an iron soup pan over a medium heat.
  2. Sauté the butter, onions and garlic.
  3. Add all the vegetables except the herbs (parsley, basil and bay leaf) and sauté for 5-10 minutes or until the carrots begin to brighten.
  4. Add and mix all the rest of the ingredients.
  5. Lastly, lay the chicken.
  6. Simmer for 2 hours in low to medium heat.
  7. Check every 30 minutes the bottom part of the pan.


Serve with parmesan cheese sprinkled on top.


Nutrition Facts Italian Chicken and Tomato Soup
Cooking Tips:
1. Never put your heat higher than low to medium heat. The soup should simmer gently.
2. You may include the chicken feet for robust flavor and add gelatinous body to the soup.

Savings Tips:
1. Leftover vegetables are perfect for another vegetable soup or you can also make a vegetable stock.
2. I spent around S$3.00 per serving.

Have fun and enjoy cooking!
Italian Chicken and Tomato Soup