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Italian-Inspired Chicken Soup

This chicken soup combines rustic Italian flavors with simple ingredients like shredded chicken, vegetables, and herbs, simmered to create a comforting broth with tender vegetables and pasta. Brightened with a squeeze of lemon at the end, it offers a warm, hearty, and slightly tangy final dish with a clear broth and flavorful, tender components.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or cooked chicken
  • 1 large onion diced
  • 2 carrots carrots chopped
  • 2 stalks celery diced
  • 4 cups chicken broth
  • 1 cup pasta small shapes like ditalini or orzo
  • 1 lemon lemon juiced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Start by preparing all your ingredients: dice the onion, chop the carrots and celery, mince the garlic, and shred the cooked chicken. Having everything ready makes the cooking process smoother.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant, about 1 minute. You should hear a gentle sizzle.
  3. Add the diced onion, carrots, and celery to the pot. Stir occasionally and cook until the vegetables soften and the onion becomes translucent, about 8 minutes. The kitchen will fill with a sweet and earthy aroma.
  4. Add the minced garlic to the vegetables and cook for another 1-2 minutes, stirring frequently until fragrant, being careful not to burn it.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Loosely cover the pot and let it cook for 10 minutes, allowing the flavors to meld and vegetables to tenderize further.
  6. Add the shredded chicken and pasta to the simmering broth. Stir well to combine and cook until the pasta is al dente, about 10 minutes for small shapes.
  7. Taste the broth and season with salt and pepper as needed. If the soup is too thick, add a splash more broth; if too thin, simmer uncovered a few more minutes to thicken slightly.
  8. Finish by stirring in the fresh lemon juice, which adds a bright, tangy note to balance the richness of the broth and vegetables.
  9. Remove the soup from heat and let it rest for 5 minutes. This allows the flavors to settle and the temperature to even out, making it perfect for serving.
  10. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables, chicken, and pasta. Serve immediately and enjoy the hearty, bright flavors.

Notes

For extra flavor, add fresh herbs like parsley or basil before serving. You can also substitute other small pasta shapes or add greens like spinach for a nutritional boost.