Description
Hearty soup with tender chicken, vegetables, and Italian herbs in a flavorful tomato-based broth
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 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 cup small pasta (ditalini or orzo)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Freshly grated Pecorino Romano cheese for serving
Instructions
- 1. Season chicken thighs with salt and pepper. Brown in olive oil in a large pot, 6-8 minutes per side. Remove and set aside.
- 2. Add onion to pot and cook 4-5 minutes. Add carrots and celery, cook 5-6 minutes more.
- 3. Add garlic and cook 30 seconds. Add tomatoes and cook 3-4 minutes.
- 4. Add broth, herbs, and spices. Bring to boil, return chicken to pot.
- 5. Simmer covered 45-50 minutes until chicken is tender.
- 6. Remove chicken, let cool, then shred meat and discard skin and bones.
- 7. Bring soup to boil, add pasta and cook until al dente.
- 8. Return shredded chicken to pot. Stir in parsley and lemon juice. Season to taste.
Notes
Store leftovers up to 4 days refrigerated. Pasta may absorb liquid over time – add broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g