Description
A soothing Italian chicken soup that’s comforting and easy to make, perfect for when you’re feeling under the weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 to 1.5 pounds chicken thighs or breasts
- 8 cups chicken broth (low sodium)
- 1 bay leaf (optional)
- 3/4 cup small pasta (orzo, ditalini, tiny shells, stelline)
- Salt and black pepper to taste
- 1 lemon (juice recommended, zest optional)
- Chopped fresh parsley
- Grated Parmigiano Reggiano, for serving (optional)
Instructions
- Warm the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Stir and let them soften for about 6 to 8 minutes.
- Add the garlic and stir for about 30 seconds until fragrant.
- Add the chicken, broth, and bay leaf if using. Bring to a gentle simmer, lower the heat, cover, and cook for about 18 to 25 minutes.
- Remove the chicken and shred it with two forks, then return it to the pot.
- Bring the soup back to a simmer and add the pasta. Cook until the pasta is just tender.
- Turn off the heat and season with salt, pepper, and lemon juice to taste. Finish with parsley and serve hot, with Parmigiano if desired.
Notes
For a richer flavor, ensure to taste and adjust seasoning at the end. Keep the simmer gentle to maintain a clear broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg