Description
A comforting and nourishing Italian soup filled with tender chicken, vegetables, and flavorful broth, 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 (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
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for about 5-7 minutes until the vegetables soften and the onions become translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Pour in the low-sodium chicken broth and nestle the chicken breast amid the veggies. Add bay leaves, dried oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce to a simmer.
- Simmer for 25-30 minutes until the chicken is cooked through. Remove the chicken breast and let it cool slightly.
- Shred the chicken into bite-sized pieces, discard the skin and bones, and return the shredded chicken to the pot. Season the broth with salt and pepper to taste.
- Bring the soup back to a gentle boil and add the pasta, cooking according to package directions until al dente.
- Before serving, remove bay leaves, stir in fresh lemon juice and chopped parsley. Serve hot with garnishes of cheese, olive oil, and crusty bread.
Notes
Make-ahead tips: Cool completely and store in the fridge for up to three days. For busy days, consider cooking the chicken in advance using a slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg