Description
Tender chicken, small pasta, vegetables, herbs, and fresh lemon simmer together in a comforting one-pot soup with a bright, savory finish.
Ingredients
Scale
Ingredients:
2 tablespoons olive oil
1 cup diced onion
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups lower-sodium chicken broth
1 pound boneless, skinless chicken breast
2 bay leaves
1 tablespoon dried oregano
1 tablespoon dried thyme
Up to ½ teaspoon red pepper flakes
2 cups small pasta, or 1 to 1½ cups for a brothier soup
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
Salt, to taste
Black pepper, Parmesan, and olive oil for serving, optional
Instructions
- Soften the onion, carrots, celery, and garlic in olive oil.
- Add broth, chicken, bay leaves, oregano, thyme, and red pepper flakes. Simmer gently until the chicken reaches 165°F (74°C), about 25–30 minutes.
- Remove and shred the chicken. Discard the bay leaves, return the chicken to the pot, and taste the broth.
- Add the small pasta and cook until al dente, usually 8–10 minutes.
- Remove from the heat. Stir in lemon juice and parsley, then adjust salt, lemon, and heat before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian