Description
A warm and comforting chicken soup recipe loaded with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 whole chicken breast, bone-in, skin-on (about 1 pound)
- 8 cups low-sodium chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 1 cup small pasta, such as ditalini, orzo, or shells
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender.
- Add the garlic and cook for an additional minute.
- Add the chicken breast to the pot, followed by the broth, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a boil.
- Reduce the heat and let it simmer for about 30 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add the pasta and cook according to the package instructions.
- Stir in the lemon juice and parsley just before serving. Season with salt and black pepper to taste.
Notes
- This soup can be refrigerated for up to 3 days.
- For a thicker soup, add more pasta or reduce the amount of broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg