Description
A comforting soup made with hearty vegetables, tender chicken, and flavorful herbs, perfect for chilly days or when you’re feeling under the weather.
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 for serving
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in minced garlic and cook for another minute until fragrant.
- 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 to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes or until the chicken is cooked through and can be shredded easily. Remove the chicken breast and set it aside to cool.
- Remove the skin and bones from the chicken, shred the meat, and return it to the pot. Season the broth with salt and pepper.
- Bring the soup to a gentle boil. Add pasta and cook according to package directions until al dente. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
- Serve the soup hot in bowls topped with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Pair with crusty Italian bread.
Notes
For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken. You can add more vegetables like zucchini or beans for protein and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, Italian, comfort food, chicken soup, healthy soup