Description
This delicious chicken soup is a comforting and hearty dish perfect for any day. Full of flavor and nutrients, it’s sure to warm you up!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Build the Aromatic Base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
- Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. Remove the chicken breast carefully and set aside to cool slightly.
- Shred and Season: Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste.
- Cook the Pasta: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
- Finish with Fresh Elements: Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed.
Notes
- This soup is perfect for using up leftover chicken or vegetables.
- Feel free to adjust the seasoning according to your taste.
- For a vegetarian option, omit the chicken and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg