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Italian Chicken Soup

This Italian chicken soup features a hearty broth infused with vegetables and tender shredded chicken, simmered until flavors meld and the pasta reaches al dente. The final dish has a comforting, slightly thickened texture with bright notes from lemon juice and fresh herbs, making it a warm, satisfying bowl perfect for any day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken use leftovers or poached chicken
  • 1 cup pasta orzo or small shells
  • 1 lemon lemon juice freshly squeezed
  • 0.25 cup fresh parsley chopped
  • 1/4 teaspoon red pepper flakes adjust to taste
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Ladle
  • measuring cups and spoons

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil, swirling to coat the bottom.
  2. Add chopped onions, carrots, and celery to the pot. Sauté until the vegetables soften and release a sweet aroma, about 8 minutes, stirring occasionally.
  3. Stir in minced garlic and cook for another minute until fragrant, taking care not to let it burn.
  4. Pour in chicken broth and bring to a gentle simmer, then add shredded cooked chicken and season with salt, pepper, and red pepper flakes.
  5. Stir in the pasta and cook until al dente, about 10 minutes, until the soup thickens slightly and flavors meld.
  6. Taste the soup and adjust seasoning as needed. Squeeze in fresh lemon juice and stir in chopped parsley for brightness.
  7. Ladle the hot soup into bowls, garnish with additional herbs if desired, and serve immediately while steaming hot.