Description
A comforting and nourishing soup filled with tender chicken, fragrant herbs, and hearty vegetables, perfect for chilly evenings.
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
- 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 garnish
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.
- Cover partially and simmer for 25-30 minutes until chicken is tender. Remove chicken and let cool.
- Shred the chicken, discard skin and bones, and return shredded meat to the pot. Season broth with salt and pepper.
- Bring to a gentle boil and add pasta. Cook according to package directions until al dente.
- Remove bay leaves, stir in lemon juice and parsley, and adjust seasoning as needed.
- Serve garnished with grated cheese, drizzled olive oil, and crusty bread.
Notes
For gluten-free diets, replace pasta with rice or omit it. For vegetarian, skip chicken and use vegetable broth and white beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg