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Bowl of Italian Penicillin Soup with fresh herbs and vegetables

Lemony Italian Chicken Soup

A comforting, hearty chicken soup infused with lemon and fresh herbs that's perfect for weeknights or when you're feeling under the weather.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 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) Use skinless if preferred
  • 2 leaves bay leaves
For Cooking
  • 1 cup small pasta (such as ditalini, orzo, or shells) Can use gluten-free pasta
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes (optional)
  • Salt and black pepper (to taste) Adjust to taste
Finishing Touches
  • 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)

Method
 

Preparation
  1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add diced onion, carrots, and celery; cook until softened, about 6 to 8 minutes.
  3. Stir in minced garlic for the last 30 seconds until fragrant. Season lightly with salt and pepper.
Simmering
  1. Pour in 8 cups low-sodium chicken broth, add the whole bone-in chicken breast and bay leaves.
  2. Sprinkle in dried oregano, thyme, and red pepper flakes if using.
  3. Bring to a gentle simmer, reduce heat, and cover. Simmer for about 20 to 25 minutes, until chicken is cooked through.
Shredding Chicken
  1. Remove chicken to a cutting board, let rest for a couple of minutes.
  2. Remove and discard the skin and bones, then shred the meat into bite-size pieces.
  3. Taste the broth and adjust salt and pepper. Discard bay leaves.
Cooking Pasta
  1. Bring the broth back to a simmer and add 1 cup small pasta.
  2. Cook until the pasta is al dente, following package directions (usually 7 to 10 minutes).
Finishing Touches
  1. Stir the shredded chicken back into the pot.
  2. Turn off the heat and add lemon juice and chopped fresh parsley.
  3. Taste and adjust seasoning. Serve topped with grated Parmigiano-Reggiano and drizzled with olive oil.
Serving
  1. Ladle into bowls and serve with crusty Italian bread.

Notes

For best texture, store soup and pasta separately. When reheating, add a splash of broth if the soup thickens.