This Italian chicken soup is the kind of dish that comes from a messy, loving kitchen. It’s not about perfection but about coaxing flavor from humble ingredients, especially when you’ve got cooked chicken on hand. I love how a simple pot of simmering broth can lift my spirits after a long day or when I’m feeling under the weather. Plus, the lemon—oh, the lemon—adds a sharp, fresh contrast that makes it all feel brighter.
Why I Keep Coming Back to This Soup
It’s quick, forgiving, and always hits the spot. The lemon keeps it lively, even on dull days. There’s a nostalgic warmth in those simple, honest flavors that remind me of family Sunday dinners.
Breaking Down the Ingredients: What Makes It Sing
- Chicken: Shredded cooked chicken adds heartiness and protein, any leftover roast works perfectly.
- Vegetables: Onions, carrots, celery—those classic aromatics that build flavor and texture.
- Chicken broth: A rich, savory base, but a good quality store-bought works fine if homemade isn’t available.
- Pasta: Small shapes like ditalini or orzo absorb broth and cook quickly—sub with rice if needed.
- Lemon: Bright, zesty, and essential—don’t skip the squeeze at the end for that fresh kick.
- Parsley: Chopped fresh parsley adds a pop of color and herbal freshness.
- Olive oil: A splash to sauté veggies; adds richness and depth.
Tools of the Trade for Soup Success
- Large heavy-bottomed pot: Even heat distribution for simmering ingredients.
- Wooden spoon: Stirring without scratching the pot.
- Measuring cups and spoons: Accurate seasoning and liquid control.
- Lemon squeezer: Extracting maximum brightness from the lemon.
- Chef’s knife: Chopping vegetables precisely.
Step-by-Step: Crafting the Heart of Italian Chicken Soup
Step 1: Start with a big, heavy-bottomed pot. Heat a splash of olive oil over medium heat.
Step 2: Add chopped onions, carrots, and celery. Cook until softened and fragrant, about 8 minutes.
Step 3: Toss in shredded cooked chicken. Stir well, allowing the flavors to mingle for 2 minutes.
Step 4: Pour in chicken broth, bring to a simmer, then add pasta, salt, and pepper. Cook until pasta is just al dente, about 10 minutes.
Step 5: Finish with a squeeze of lemon juice and a handful of chopped parsley. Taste and adjust salt as needed.
Cooking Checkpoints & Tips to Keep in Mind
- The broth should be steaming but not boiling vigorously when adding pasta.
- Pasta should be just tender, not mushy, so keep an eye on the timer.
- Lemon juice is best added at the end to preserve its bright, fresh flavor.
- Taste and adjust salt and lemon before serving to balance the flavors.
Common Mistakes & How to Fix Them
- Boiling vigorously when adding pasta.? Use a gentle simmer to avoid overcooking the pasta.
- Adding lemon too early, losing its zing.? Add lemon juice at the end to keep it bright.
- Over-salting the broth.? Taste before serving and adjust salt accordingly.
- Serving immediately, losing flavor integration.? Let the soup rest 5 minutes before serving.
Italian Chicken Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering.
- Add chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and fragrant, about 8 minutes. The aroma should be sweet and the vegetables slightly translucent.
- Toss in the shredded cooked chicken, stirring to combine and warm through for about 2 minutes. You should see the chicken mingle with the vegetables, absorbing flavors.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Once bubbling, add the pasta, a pinch of salt, and pepper. Cook until the pasta is just tender, roughly 10 minutes, stirring occasionally to prevent sticking.
- While the soup simmers, zest the lemon and squeeze out its juice using a lemon squeezer. Set aside.
- Once the pasta is al dente, remove the pot from heat. Stir in the lemon juice and zest, then add chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Let the soup rest for a few minutes to allow flavors to meld. Serve hot, garnished with additional parsley if desired, and enjoy the bright, comforting flavors.
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