Description
A comforting and nutritious Italian soup that brings warmth and joy to the family gathering.
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 and skin-on
- 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 serving)
- 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 into the pot. Sauté for about 5-7 minutes until they soften.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and add the chicken breast, ensuring it’s submerged.
- Add bay leaves, oregano, thyme, and red pepper flakes.
- Bring the mixture to a gentle boil, then reduce to a simmer, covering partially, for about 25-30 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Season with salt and pepper, then add the small pasta and cook as per package instructions.
- Remove the bay leaves, then stir in lemon juice and parsley before serving.
- Serve hot, topped with cheese and drizzled olive oil, alongside crusty bread.
Notes
This soup keeps well in the fridge for up to three days and can be frozen for a couple of months. Consider using rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian