Description
A bright, soothing soup that turns the comforts of chicken soup up a notch with lemon, garlic, and herbs for a nourishing, restorative bowl.
Ingredients
- 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 lb) or 2 cups cooked shredded chicken
- 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
- Optional: grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté 5–7 minutes until softened and translucent.
- Stir in minced garlic and cook about 1 minute until fragrant.
- Pour in 8 cups of broth. Add the whole chicken breast (bone-in, skin-on), bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower to a simmer.
- Partially cover and simmer 25–30 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).
- Remove the chicken to a cutting board. Let cool briefly, then shred the meat, discarding skin and bone. Return the shredded chicken to the pot.
- Taste and season the broth with salt and freshly ground black pepper. Bring back to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped parsley. Adjust seasoning as needed.
- Serve hot with grated Parmigiano-Reggiano and a drizzle of olive oil. Offer crusty Italian bread on the side.
Notes
Tip: For a vegetarian version, use vegetable broth and add a can of drained cannellini beans or sautéed mushrooms instead of chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian