Description
Hearty Italian-style chicken soup with tender vegetables, herbs, and pasta in a rich, flavorful broth
Ingredients
Scale
- 2 pounds bone-in chicken thighs, skin removed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 8 cups chicken broth
- 1/2 cup dry white wine (optional)
- 1 cup small pasta (ditalini or small shells)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Parmesan cheese for serving
Instructions
- 1. Season chicken thighs with salt and pepper. Brown in olive oil in Dutch oven for 4-5 minutes per side. Remove and set aside.
- 2. Cook onion in same pot for 3-4 minutes until translucent.
- 3. Add carrots and celery, cook 4-5 minutes until softened.
- 4. Add garlic and cook 30 seconds until fragrant.
- 5. Add diced tomatoes and cook 2-3 minutes.
- 6. Add wine if using and simmer 1-2 minutes.
- 7. Return chicken to pot, add broth and herbs. Bring to boil.
- 8. Reduce heat and simmer covered 25-30 minutes until chicken is tender.
- 9. Remove chicken, let cool, then shred into pieces.
- 10. Bring soup to boil, add pasta and cook according to package directions minus 1-2 minutes.
- 11. Return shredded chicken to pot and simmer 2-3 minutes.
- 12. Remove bay leaf, stir in parsley and lemon juice. Season to taste.
Notes
Store leftovers up to 4 days in refrigerator. Can freeze without pasta for up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 980mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g