Description
A cozy, flavorful soup that warms your soul and fills your belly, perfect for any lazy day.
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)
- 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 the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until softened and the onion becomes translucent. Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and gently nestle the chicken breast into the mix. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a simmer.
- Cover partially and simmer for about 25-30 minutes until the chicken is cooked through and tender. Remove the chicken breast and let it cool slightly.
- Shred the chicken meat into bite-sized pieces and return to the pot. Season with salt and pepper to taste.
- Bring to a gentle boil again and add the pasta. Cook according to package directions until al dente.
- Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed, and serve with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty bread.
Notes
For gluten-free, replace pasta with rice or omit entirely. For vegetarian, use vegetable broth and add white beans for protein.