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
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; cook until softened (about 5–7 minutes). Stir in minced garlic and cook for another minute.
- Pour in the chicken broth and add the chicken breast along with bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.
- Cover partially and simmer for 25–30 minutes until the chicken is cooked through. Remove the chicken and let it cool slightly.
- Shred the chicken into bite-sized pieces and return it to the pot. Season the broth with salt and pepper.
- Bring soup back to a gentle boil; add pasta and cook until al dente according to package instructions.
- Remove bay leaves, stir in fresh lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg