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A comforting and restorative broth-based chicken soup with vegetables, herbs, and small pasta, finished with lemon and parsley, perfect for cold days and when feeling under the weather.

Ingredients

Scale
  • 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)
  • 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
  • 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 and dipping

Instructions

  1. Dice 1 large onion, slice 3 medium carrots, chop 3 celery stalks, and mince 4 garlic cloves.
  2. Warm 2 tablespoons extra virgin olive oil in a large soup pot over medium heat.
  3. Add the diced onion, carrots, and celery; sauté 5 to 7 minutes until the vegetables are soft and the onion is translucent.
  4. Add the minced garlic and cook about 1 minute until fragrant, avoiding browning.
  5. Pour in 8 cups low-sodium chicken (or vegetable) broth; add the whole bone-in, skin-on chicken breast, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (optional).
  6. Bring to a gentle boil, then reduce heat to maintain a low simmer; partially cover and simmer 25 to 30 minutes.
  7. Remove the chicken from the pot and let it cool briefly.
  8. Taste the broth and season with salt and freshly ground black pepper as needed.
  9. Discard the chicken skin and bones, then shred the meat into bite-sized pieces with two forks.
  10. Return the shredded chicken to the pot and bring the soup back to a low boil.
  11. Stir in 1 cup small pasta and cook 8 to 10 minutes, stirring often, until the pasta is al dente.
  12. Remove and discard the bay leaves.
  13. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley.
  14. Taste and adjust seasoning; optionally sprinkle freshly grated Parmigiano-Reggiano and drizzle extra virgin olive oil before serving.

Notes

Use bone-in chicken for a richer broth., Avoid browning the garlic to prevent bitterness., Maintain a gentle simmer to keep broth clear and chicken tender., Cook pasta al dente to avoid mushiness, especially if reheating leftovers., Freeze soup without pasta; add fresh pasta when reheating., For vegetarian version, omit chicken and use vegetable broth, add white beans, and stir in miso paste., For gluten-free option, substitute pasta with cooked rice or soft vegetables like potatoes or zucchini., For dairy-free, skip cheese garnish or use nutritional yeast for cheesy flavor., For milder flavor, omit red pepper flakes and use mild cheeses like mozzarella., Additions like pesto, fresh ginger, or greens such as spinach or kale can enhance flavor and nutrition.

Nutrition

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