Description
A comforting, immune-boosting Italian chicken soup with pasta, herbs, and lemon. The perfect sick day remedy or cozy winter dinner.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
3 medium carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 whole chicken breast (bone-in, skin-on)
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup small pasta (ditalini or orzo)
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
Grated Parmigiano-Reggiano
Crusty Italian bread
Instructions
1. Heat olive oil in a large pot. Add onion, carrots, celery. Cook 5–7 mins.
2. Stir in garlic and cook 1 min.
3. Pour in broth and add chicken breast, herbs, and spices.
4. Simmer 25–30 mins until chicken is cooked.
5. Remove and shred chicken. Discard skin/bones.
6. Season broth. Return chicken to pot.
7. Add pasta. Cook until al dente.
8. Stir in lemon juice and parsley.
9. Serve with Parmesan and bread.
Notes
For gluten-free, use rice instead of pasta.
Use white beans and veggie broth for vegetarian version.
Soup can be frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg