Ingredients
Scale
- 1 Chicken breast, bone in and skin on (about 1 pound)
- 2 Bay leaves
- 3 medium Carrots, chopped
- 3 Celery stalks, chopped
- 4 Garlic cloves, minced
- 1 large Onion, diced (about 1 cup)
- 1 tsp Oregano, dried
- 1/4 cup Parsley, fresh, chopped
- 1/2 tsp Thyme, dried
- 8 cups Chicken broth, low sodium
- 2 tbsp Lemon juice, fresh
- 1 cup Pasta, small
- 1/4 tsp Red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tbsp Olive oil, extra virgin
- 1 Italian bread, crusty
- 1 Parmigiano-reggiano cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté until the vegetables are softened.
- Add the chicken breast, bay leaves, oregano, thyme, red pepper flakes, and chicken broth. Bring to a boil, then reduce to a simmer for about 25 minutes.
- Remove the chicken and let it cool before shredding the meat. Discard the skin and bones.
- Return the shredded chicken to the pot, add the pasta, and cook until the pasta is tender, about 8-10 minutes.
- Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
- Serve the soup hot, garnished with grated Parmigiano-reggiano cheese and accompanied by crusty Italian bread.
Notes
For added flavor, roast the vegetables before adding them to the pot. You can use a rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, Italian penicillin soup, chicken soup, comfort food