Description
This elevated chicken soup is comfort food at its finest, infused with zesty lemon, fresh herbs, and a rich broth that soothes with every bite. Perfect for colder days, recovery meals, or simply warming up from the inside out, this version builds on the classic with bold aromatics and a satisfying twist of citrus. It’s hearty enough to stand alone and flexible enough to become a household staple.
Ingredients
Base Ingredients
4 tablespoons extra virgin olive oil
2 large onions, diced (about 2 cups)
6 medium carrots, sliced into rounds
6 celery stalks, chopped
8 garlic cloves, minced
16 cups low-sodium chicken broth (or vegetable broth for a meatless version)
2 whole chicken breasts, bone-in and skin-on (about 2 pounds total)
4 bay leaves
2 cups small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional for a mild kick)
Salt and freshly ground black pepper to taste
4 tablespoons fresh lemon juice (about 2 lemons)
1/2 cup fresh parsley, chopped
Instructions
Heat olive oil in a large stockpot over medium heat.
Add onions, carrots, and celery. Sauté until softened, about 8–10 minutes.
Stir in the garlic and cook for another 1–2 minutes until fragrant.
Pour in the broth, then add chicken breasts and bay leaves. Bring to a boil.
Reduce heat to a simmer and cook uncovered for 35–40 minutes, or until chicken is fully cooked and tender.
Remove chicken and bay leaves. Shred the chicken, discarding bones and skin. Return the meat to the pot.
Stir in oregano, thyme, red pepper flakes, and pasta. Simmer for 10 minutes or until pasta is al dente.
Finish with lemon juice and parsley, stirring well.
Taste and adjust seasoning with salt and pepper.
Serve hot, with extra lemon wedges and crusty bread if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 340 / Serving
- Fat: 14g / Serving
- Carbohydrates: 27g / Serving
- Protein: 28g / Serving