This soup is pure comfort: a bright, lemony Italian-style chicken soup that warms you up, soothes a sore throat, and fills a house with good smells. It’s simple enough for a weeknight, sturdy enough for a family supper, and gentle medicine when someone needs a little extra TLC. The mix of aromatic soffritto, a bone-in chicken breast for flavor, small pasta, and a splash of lemon is what gives this version its signature lift.
Why you’ll love this dish
This is the kind of soup you make when you want something easy but honest – pantry-friendly, kid-approved, and quick to come together. Using a bone-in chicken breast builds rich, homey flavor without needing stock from scratch, while a squeeze of lemon and fresh parsley keeps it bright.
"My kids asked for seconds and I felt like a kitchen hero. Cozy, clean flavors and so easy to make." – real reader
Why it matters: this recipe is comforting when you’re under the weather, practical for busy nights, and stretches well for leftovers. It’s also forgiving – swap pasta sizes, use leftover chicken, or make it vegetarian with a couple of swaps.
How this recipe comes together
You’ll start by softening aromatics in olive oil, add broth and the bone-in chicken to simmer and flavor the soup, then remove and shred the chicken before cooking small pasta right in the broth. Finish with lemon, parsley, and a drizzle of olive oil for freshness. Expect about 35 to 45 minutes total active time, most of that simmering.
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What you’ll need
- 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)
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 leaves bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Substitutions and notes: use skinless chicken if you prefer, but keep the bone for flavor if possible; swap gluten-free small pasta or use cooked rice or quinoa for a gluten-free option; vegetable broth makes this vegetarian-friendly if you replace the chicken with firm tofu and vegetable stock.
How to prepare it
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Preparation
- Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, carrots, and celery and cook until softened, about 6 to 8 minutes. Stir in minced garlic for the last 30 seconds until fragrant. Season lightly with salt and pepper.
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Simmering
- Pour in 8 cups low-sodium chicken broth, add the whole bone-in chicken breast and 2 bay leaves, then sprinkle in 1 teaspoon dried oregano, 0.5 teaspoon dried thyme, and 0.25 teaspoon red pepper flakes if using. Bring to a gentle simmer, then reduce heat and cover. Simmer for about 20 to 25 minutes, until the chicken is cooked through and the broth smells rich.
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Shredding Chicken
- Remove the chicken to a cutting board and let rest for a couple of minutes. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Taste the broth and adjust salt and pepper. Discard bay leaves.
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Cooking Pasta
- Bring the broth back to a simmer and add 1 cup small pasta. Cook until the pasta is al dente, following package directions (usually 7 to 10 minutes). Note: pasta will absorb liquid as it rests, so slightly undercook if you plan to reheat leftovers.
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Finishing Touches
- Stir the shredded chicken back into the pot. Turn off the heat and add 2 tablespoons fresh lemon juice and 0.25 cup chopped fresh parsley. Taste and adjust seasoning. If desired, grate Parmigiano-Reggiano over bowls and drizzle with extra virgin olive oil.
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Serving
- Ladle into bowls and serve with crusty Italian bread. Offer additional lemon wedges and grated cheese at the table.
Safety tip: ensure shredded chicken reaches an internal temperature of 165°F before serving. If you simmered the bone-in breast as instructed, it should be fully cooked, but always check when repurposing leftovers.
Best ways to enjoy it
- Pair with a simple green salad or roasted vegetables for a full meal.
- Top with extra Parmigiano-Reggiano and a grind of black pepper.
- Add a spoonful of pesto or a few torn basil leaves for an herb-forward twist.
- Serve with grilled cheese or garlic-toasted crusty bread for a kid-friendly combo.
Storage and reheating tips
- In the refrigerator: cool to room temperature, store in an airtight container for 3 to 4 days.
- To freeze: cool completely and freeze in a heavy-duty freezer bag or container for up to 3 months. Leave out pasta for better texture – freeze the soup and add freshly cooked pasta when reheating.
- Reheating: gently warm on the stove over low heat until steaming. If frozen, thaw overnight in the fridge before reheating. Add a splash of broth or water if the soup has thickened.
Note: pasta absorbs liquid over time. For best leftover texture, store soup and pasta separately or undercook the pasta slightly during initial cooking.
Helpful cooking tips
- Use a bone-in chicken breast for richer broth; skin contributes flavor but can be removed before shredding.
- If you want faster hands-off cooking, use a pressure cooker or Instant Pot: sauté veggies, add broth and chicken, pressure cook 10 minutes, quick release, shred chicken, then add pasta and cook on sauté until tender.
- Taste and adjust acidity at the end with lemon; brightness is what lifts this soup.
- Don’t over-salt at the start if using store-bought broth; you can always add more at the end.
- To make it vegetarian, skip the chicken and use a hearty mix of mushrooms and white beans, and use vegetable broth.
Recipe variations
- Pastina version: swap in pastina for the small pasta to make a baby-friendly, silky soup.
- Lemon-Garlic boost: add more lemon zest and an extra clove of garlic for a sharper finish.
- Herby version: stir in chopped basil or dill instead of parsley for a different herb profile.
- Hearty bowl: add white beans or shredded kale in the last 10 minutes of cooking for protein and greens.
- Spicy twist: increase red pepper flakes or finish with a drizzle of chili oil.
FAQ
Q: How long does this take from start to finish?
A: Active hands-on time is about 15 to 20 minutes. Simmering the chicken and cooking pasta brings total time to around 35 to 45 minutes.
Q: Can I use rotisserie chicken instead of simmering a bone-in breast?
A: Yes. Use 2 to 3 cups shredded rotisserie chicken and add it in step 5, then simmer the pasta in the broth. Skip the simmer step used to cook the raw chicken.
Q: Is this gluten-free?
A: To make it gluten-free, use gluten-free small pasta or replace pasta with rice, quinoa, or extra vegetables. Check that your broth is certified gluten-free.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with white beans or firm tofu and use vegetable broth. Add extra herbs and a touch of umami like a splash of soy sauce or miso if desired.
Q: Why add lemon at the end?
A: Lemon brightens the whole bowl and balances richness. Add a little at a time and taste – it should lift flavors, not overpower them.
Conclusion
If you want to compare another take on this comforting classic, check this Italian Penicillin Soup Recipe for a similar, well-loved version. For a pastina-forward, Nonna-style approach, read the Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) write-up for extra family-style ideas and variations.
Lemony Italian Chicken Soup
Ingredients
Method
- Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or heavy pot over medium heat.
- Add diced onion, carrots, and celery; cook until softened, about 6 to 8 minutes.
- Stir in minced garlic for the last 30 seconds until fragrant. Season lightly with salt and pepper.
- Pour in 8 cups low-sodium chicken broth, add the whole bone-in chicken breast and bay leaves.
- Sprinkle in dried oregano, thyme, and red pepper flakes if using.
- Bring to a gentle simmer, reduce heat, and cover. Simmer for about 20 to 25 minutes, until chicken is cooked through.
- Remove chicken to a cutting board, let rest for a couple of minutes.
- Remove and discard the skin and bones, then shred the meat into bite-size pieces.
- Taste the broth and adjust salt and pepper. Discard bay leaves.
- Bring the broth back to a simmer and add 1 cup small pasta.
- Cook until the pasta is al dente, following package directions (usually 7 to 10 minutes).
- Stir the shredded chicken back into the pot.
- Turn off the heat and add lemon juice and chopped fresh parsley.
- Taste and adjust seasoning. Serve topped with grated Parmigiano-Reggiano and drizzled with olive oil.
- Ladle into bowls and serve with crusty Italian bread.