Description
A comforting soup filled with chicken, vegetables, and tiny pasta, perfect for warming hearts and hands on chilly evenings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (diced, about 1 cup)
- 3 medium carrots (sliced into rounds)
- 3 stalks celery (chopped)
- 4 cloves garlic (minced)
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened.
- Add garlic and cook for 1 more minute without browning.
- Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
- Remove chicken, cool slightly, and shred with two forks. Return shredded meat to pot and season the soup with salt and pepper.
- Add pasta and cook until al dente, about 8–10 minutes. Stir occasionally.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning. Serve with gratted cheese and drizzled olive oil, accompanied by crusty bread.
Notes
Best served with crusty bread and freshly grated Parmigiano-Reggiano. For a richer flavor, stir in a spoonful of butter at the end.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian