Description
A comforting and quick-cooking Italian soup that soothes busy days and brings the family together.
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 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 the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
- Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
- Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.
Notes
For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian