Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Difficulty: Easy
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cooked chicken breasts, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup small pasta (ditalini, orzo, or acini di pepe)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving (optional)
Instructions
Step 1: Prepare the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 8–10 minutes, stirring occasionally, until the vegetables become tender and fragrant.
Step 2: Add the Garlic
Stir in the minced garlic and cook for another minute. Be careful not to let the garlic brown, as it can become bitter.
Step 3: Build the Broth
Pour in the chicken broth and add the Italian seasoning, thyme, bay leaf, salt, and black pepper. Bring the soup to a gentle boil before reducing the heat to a simmer.
Step 4: Add the Chicken
Add the shredded cooked chicken to the pot and simmer for 15 minutes so the flavors have time to blend together beautifully.
Step 5: Cook the Pasta
Add the pasta directly to the soup and cook according to the package directions, usually 8–10 minutes, until al dente.
Step 6: Finish the Soup
Remove the bay leaf. Stir in the Parmesan cheese, fresh parsley, and lemon juice. Taste and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve
Ladle the soup into bowls and garnish with additional Parmesan cheese, chopped parsley, and a lemon wedge if desired. Serve immediately with warm crusty Italian bread.
Recipe Tips
- Rotisserie chicken works perfectly for a quick version.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Add spinach or kale during the final few minutes for extra vegetables.
- If storing leftovers, cook the pasta separately and add it when serving to prevent it from becoming overly soft.
- A drizzle of extra virgin olive oil before serving adds wonderful richness.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze without the pasta for up to 3 months. Thaw overnight in the refrigerator and add freshly cooked pasta when reheating.
Nutrition Information (Per Serving)
- Calories: 340
- Protein: 29g
- Carbohydrates: 23g
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 68mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 4g
- Calcium: 190mg
- Iron: 2mg