Description
A warm, bright chicken soup with pasta, herbs, and lemon that soothes the throat and lifts the spirit.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 1 cup diced onion
- 2 medium carrots (or parsnips)
- 2 stalks celery (or leeks)
- 3 cloves minced garlic (or 1 teaspoon garlic powder)
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 pound chicken breast (or chicken thighs)
- 2 bay leaves (remove before serving)
- 1 tablespoon oregano (or 1 teaspoon dried)
- 1 tablespoon thyme (or 1 teaspoon dried)
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups pasta (or rice / omit for gluten-free)
- 1/4 cup fresh lemon juice
- 1/4 cup chopped parsley (or dried parsley)
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook until soft, about 5–7 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add chicken broth, chicken breasts, bay leaves, oregano, thyme, and red pepper flakes.
- Bring to a gentle boil, then lower heat to simmer. Cover and cook for 12–18 minutes, until chicken is cooked through.
- Remove chicken and shred or dice it. Discard bay leaves.
- Add pasta to the simmering broth and cook until al dente, about 8–10 minutes.
- Return shredded chicken to the pot. Stir in lemon juice and chopped parsley.
- Taste and add salt and pepper as needed. Serve warm.
Notes
Use fresh lemon juice for the best bright flavor. Cool the soup to room temperature before storing, and keep in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg