Istanbul Italian Chicken Soup

I’ve made this soup approximately six times in the past six days. Well, actually, I made it three times and then reheated it three times. I know you are thinking I am totally not up for wife of the year since I obviously lack creativity, but truth be told this soup is incredible. It was so yummy I had to have it everyday this week. On a side note, it’s also cheap and lovely on a chilly day. I hope that you like it!  Afiyet olsun!

What’s in there? Glad you asked.


2 tsp olive oil

1 diced onion

2 minced garlic cloves

3 diced carrots

1 diced red pepper

1 can chopped tomatoes

2 tsp basil

1 tsp onion powder

1 tsp garlic powder

1/2 tsp thyme

pinch of hot pepper

sea salt and pepper to taste

4 cups chicken stock (I made my own from the roasted chicken, but follow your heart on what’s easiest for you.)

3 cups cooked white beans

1/2 the meat from a roasted chicken (or other cooked method)

optional: If you are not on the slow-carb diet or Atkins, throw a little rice into the pot or serve with bread.

To cook:

1) Before hand you’ll want to roast up a chicken and cook beans if making from dried beans. Additionally, you may want to make your own stock, but this isn’t a must, just yummy.

2) Saute the carrots, onion, garlic, and red pepper in olive oil. Saute about 10 minutes or until fragrant.

3) Add the broth, tomatoes and seasoning to the pot. Bring to a boil and then turn to low and let simmer with lid on for 25 minutes.

4) Add beans and cook for 15 minutes.

5) Add shredded chicken and cook for 10 minutes.

6) Serve and enjoy! Yum.

Someone else enjoyed the soup as well!

About Melissa

Melissa is a wife, mama and fan of all things Turkey. Among other adventures, Melissa loves living life in Turkey while raising her daughters. On IstanbulMoms you can hear about her adventures and escapades, tips for success, strategies for untangling the culture, and ideas for enjoying life in Istanbul to the fullest.

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