Description
A comforting and nourishing Italian chicken noodle soup recipe, perfect for chilly nights or when you need a restorative broth. This easy-to-make soup features tender chicken, aromatic vegetables, pasta, and a bright lemon finish.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 cup Onion, Diced
- 2 cups Carrots, Diced
- 2 cups Celery, Diced
- 3 cloves Garlic, Minced
- 6 cups Chicken Broth
- 1 pound Chicken Breast
- 2 Bay Leaves
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 pinch Red Pepper Flakes
- 1 cup Pasta
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Fresh Parsley, Chopped
Instructions
- In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
- Stir in 3 cloves of minced garlic, cooking for 1 minute until fragrant and golden.
- Pour in 6 cups of chicken broth, bringing it to a gentle boil.
- Add 1 pound of chicken breast, 2 bay leaves, 1 teaspoon each of dried oregano and thyme, and a pinch of red pepper flakes.
- Reduce heat to low, cover partially, and let it simmer for 25-30 minutes.
- Remove the chicken, let it cool slightly, then shred and return it to the pot. Season with salt and pepper to taste.
- Add in 1 cup of pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh parsley before serving.
Notes
- Store leftover soup in airtight containers for up to 4 days.
- Reheat gently and consider adding freshly cooked pasta for best results.
- For a vegetarian option, use vegetable broth and add cannellini beans or lentils.
- Omit pasta before freezing to prevent it from becoming mushy upon reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg