Description
A comforting and flavorful Italian soup that comes together in one pot in under 30 minutes, perfect for busy weeknight dinners.
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 for vegetarian option)
- 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 topping
- 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, and cook for about 5-7 minutes until softened.
- Add the minced garlic and stir for another minute until fragrant.
- Pour in the chicken broth and add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer.
- Cover and let simmer for 25-30 minutes until the chicken is cooked through and can be easily shredded.
- Remove the chicken, shred the meat, and return it to the pot. Season the broth with salt and pepper to taste.
- Bring the soup back to a boil and add the pasta, cooking according to package directions until al dente.
- Stir in the lemon juice and chopped parsley. Remove bay leaves before serving.
- Serve in bowls topped with grated cheese and a drizzle of olive oil, alongside crusty Italian bread.
Notes
For gluten-free diets, replace pasta with rice or omit it entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese or use nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg