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Italian Chicken Soup

This hearty Italian chicken soup is built on a slow simmer of bone-in chicken thighs, aromatic vegetables, and pasta, resulting in a comforting bowl with tender chicken, flavorful broth, and a bright lemon finish. The dish emphasizes gentle cooking methods that develop layered flavors and a cozy, rustic appearance. It’s perfect for chilly days when you crave something warm, nourishing, and soul-satisfying.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on for flavor
  • 2 tablespoons olive oil fruity and flavorful
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups chicken broth preferably low sodium
  • 1 cup small pasta or rice use your choice
  • 1 lemon zested and juiced
  • 1/4 cup fresh herbs parsley or basil, chopped
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Tongs
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pot over medium heat, then add the olive oil and let it warm until shimmering.
  2. Add the chopped garlic and onion to the pot; sauté for 2-3 minutes until fragrant and the onion becomes translucent, filling your kitchen with a warm aroma.
  3. Place the bone-in chicken thighs skin-side down in the pot, cooking for about 5 minutes until the skin turns golden and crispy.
  4. Pour in the chicken broth to cover the chicken, then bring the mixture to a gentle simmer, watching for tiny bubbles just breaking the surface.
  5. Skim off any foam that rises to keep the broth clear, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, until the chicken is tender and falling apart.
  6. Remove the chicken from the pot and set aside to cool slightly, then shred the meat into bite-sized pieces, discarding bones and skin.
  7. Return the shredded chicken to the pot, then add the diced carrots, celery, and your choice of small pasta or rice.
  8. Simmer for another 10 minutes, stirring occasionally, until the vegetables are tender and the pasta or rice is cooked to al dente.
  9. Stir in the lemon zest and juice, then season with salt and pepper to taste, balancing the flavors with a bright, zesty note.
  10. Finish by sprinkling chopped fresh herbs over the soup, adding a burst of green and fresh aroma just before serving.
  11. Serve the soup hot, ladled into bowls with a slice of crusty bread if desired, and enjoy the comforting, layered flavors of this soulful dish.

Notes

Feel free to customize with your favorite herbs or add a touch of red pepper flakes for a bit of heat. If the broth reduces too much, add a splash of hot water or more broth to keep it soupy. For extra richness, a drizzle of olive oil at the end adds a lovely finish.