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A soothing Italian chicken soup featuring soffritto vegetables, slow-simmered chicken, broth, tender pasta, fresh lemon, and parsley. Comforting, flexible for dietary needs, and perfect for healing and cozy meals.

Ingredients

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  • 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 version)
  • 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 (optional)
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Instructions

  1. Dice 1 large onion, slice 3 medium carrots, chop 3 celery stalks, and mince 4 garlic cloves.
  2. Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat.
  3. Add the onion, carrots, and celery and cook 5–7 minutes, stirring occasionally, until soft and the onion is translucent.
  4. Stir in the minced garlic and cook about 1 minute without letting it brown.
  5. Pour in 8 cups chicken broth and add 1 bone-in, skin-on chicken breast, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and red pepper flakes if using.
  6. Bring to a gentle boil, then lower the heat to a calm simmer, partially cover the pot, and simmer 25–30 minutes.
  7. Remove the chicken, let it cool slightly, discard the skin and bones, and shred the meat with two forks.
  8. Return the shredded chicken to the pot and taste the broth; season with salt and freshly ground black pepper as needed.
  9. Bring the soup back to a low boil, add 1 cup small pasta, and cook 8–10 minutes until al dente, stirring to prevent sticking.
  10. Remove the bay leaves, stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped parsley, then adjust seasoning to taste.

Notes

Use bone-in chicken for richer broth., Do not let the garlic brown to avoid a bitter taste., Maintain a gentle simmer; avoid rolling boils to keep chicken tender., Cook pasta just till al dente to prevent mushiness on reheating., Finish with lemon, parsley, olive oil, and optionally Parmigiano-Reggiano cheese before serving., Serve with crusty Italian bread like sourdough, rustic baguettes, or focaccia., Freeze soup without pasta; add freshly cooked pasta when reheating., Store leftovers in airtight containers in the fridge up to 3 days; add broth when reheating if soup thickens., Vegetarian option: use vegetable broth and add white beans; consider miso paste for umami., Gluten-free option: replace pasta with cooked rice or diced potatoes/zucchini., Dairy-free option: omit cheese or use nutritional yeast., Kid-friendly: use mild pasta shapes and omit red pepper flakes. Do not add unsupported dietary labels.

Nutrition

Find it online: https://mamapantry.com/italian-penicillin-soup-the-ultimate-comfort-remedy-2/