Description
This comforting chicken soup is packed with veggies and pasta, perfect for a cozy dinner.
Ingredients
Scale
- 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
- 1 whole chicken breast, bone-in, skin-on (about 1 pound)
- 8 cups low-sodium chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 1 cup small pasta, such as ditalini, orzo, or shells
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add onions, carrots, celery, and garlic. Sauté until softened.
- Add the chicken breast and broth, bay leaves, oregano, thyme, red pepper flakes, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes, or until the chicken is fully cooked.
- Remove chicken, shred it, and return to the pot.
- Add pasta and cook until al dente.
- Stir in lemon juice and parsley before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg