Description
A cozy, lemon-bright chicken and pasta broth that feels like a warm hug for sore throats and chilly nights.
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 for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 lb) or 2 cups cooked shredded chicken
- 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
- Optional: grated Parmigiano-Reggiano and extra virgin olive oil for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in 8 cups of broth. Add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower heat to a simmer.
- Partially cover and simmer for 25–30 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.
- Remove the chicken from the pot to a cutting board, let it cool briefly, then shred the meat, discarding skin and bone. Return shredded chicken to the pot.
- Taste the broth and season with salt and freshly ground black pepper as needed. Bring to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves, stir in fresh lemon juice and chopped parsley. Adjust seasoning to taste.
- Serve hot with grated Parmigiano-Reggiano and crusty Italian bread on the side.
Notes
Browning the vegetables lightly adds depth; use bone-in, skin-on breast for maximum flavor. For a vegetarian option, replace chicken with a can of cannellini beans or extra mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian