Italian chicken soup recipe

This Italian chicken soup started as a way to use up leftover chicken and whatever vegetables I had. Over the years, I’ve added my own tweaks—like a splash of lemon and fresh herbs—that turn it from simple into bright and comforting. It’s a humble dish, but it’s also a reminder that good food doesn’t need fuss.

Why I keep coming back to this soup

It’s a recipe I can rely on when I want comfort without fuss. The bright lemon and herbs make it feel fresh and alive, even on the coldest days. Plus, it’s endlessly adaptable—whatever I have in the fridge can usually go in, making it a true pantry rescue.

Breaking down the ingredients that make this soup shine

• Chicken broth: I prefer homemade or low-sodium store-bought; it’s the soup’s backbone.: Gives richness and depth, easily adjustable to taste.
• Shredded cooked chicken: leftover roast chicken works perfectly or poach a simple breast.: Adds hearty protein and a comforting texture.
• Vegetables: carrots, celery, onions—classic, but I love a bit of fennel or parsnip for sweetness.: Builds the base of flavor and natural sweetness.
• Lemon: fresh juice is key; it brightens everything.: A splash of lemon lifts the entire bowl to fresh heights.
• Herbs: parsley, thyme, and a bay leaf—whatever’s fresh and fragrant.: Herbs add layers of aroma and freshness.
• Pasta or rice: small ditalini, or whatever you have—just enough to make it filling.: Adds texture and makes the soup more satisfying.
• Olive oil: a drizzle at the end for richness and shine.: Finishes the soup with a glossy, flavorful touch.

Tools and equipment for the best chicken soup

• Large heavy-bottomed pot: To evenly cook the vegetables, broth, and pasta.
• Sharp knife: For chopping vegetables and herbs with precision.
• Cutting board: A stable surface for prepping ingredients.
• Ladle: To serve the soup easily and with control.
• Measuring spoons and cups: To measure lemon juice, herbs, and other seasonings accurately.

Step-by-step to a soul-warming, bright chicken soup

Step 1: Start by heating a generous splash of olive oil in a big heavy-bottomed pot over medium heat, about 5 minutes until shimmering.

Step 2: Add chopped onions, carrots, and celery. Cook until soft and fragrant, about 8 minutes, stirring occasionally.

Step 3: Toss in minced garlic and a pinch of red pepper flakes; cook until garlic is fragrant, about 30 seconds.

Step 4: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken and a handful of small pasta or rice.

Step 5: Simmer until the pasta is tender, about 10 minutes; taste and adjust salt and pepper as needed.

Step 6: Stir in fresh lemon juice, chopped herbs, and a splash of olive oil. Let it sit for 5 minutes to meld flavors.

Step 7: Serve hot, garnished with more herbs and a lemon wedge for an extra zing.

Cooking checkpoints and tips for the perfect soup

• Ensure the vegetables are soft but not browned for a gentle base.
• Taste the broth before adding lemon; it should be slightly salty with a hint of sweetness.
• The pasta or rice should be just tender, not mushy, to keep the soup lively.
• The lemon juice should add brightness without overpowering the savory base.

Common mistakes and how to fix them

• Vegetables are undercooked.? Reduce heat and cook the vegetables longer if they stay crunchy.
• Pasta turns to mush.? Add more broth and simmer longer if pasta is overcooked.
• Soup tastes dull.? Balance the lemon and salt, add more if the flavor is flat.
• Herbs lose flavor if cooked too long.? Stir in fresh herbs at the end to keep their brightness.

This soup is a kitchen staple that feels like a warm hug on cold days. It’s forgiving, versatile, and best enjoyed with a crusty bread on the side. Feel free to tweak the herbs or lemon to match your mood or pantry. It’s simple enough to make anytime, but special enough to serve when friends drop by or when you need a comfort boost.