This Italian chicken soup is a story in a bowl, born from a leftover roast and a desire for something nourishing. I love how the herbs and lemon lift the rich broth, making each sip feel like a fresh start. It’s a dish that reminds me of family kitchens and slow Sundays, where every spoonful is a small celebration.
Why I Keep Coming Back to This Soup
It’s a recipe that feels like a warm memory, especially on chilly days. The balance of simple ingredients and bright flavors makes it endlessly adaptable. Plus, it’s quick enough for weekdays but hearty enough for weekends. Every spoonful feels like a small victory, keeping me returning for that comforting, familiar taste.
Ingredients Breakdown: What Makes It Special
- Shredded chicken: It adds a hearty, protein-rich base that absorbs flavors beautifully.: Use leftover roast or poached chicken for an easy, flavorful boost.
- Fresh herbs: Brighten the soup with parsley, thyme, and a hint of rosemary.: Fresh herbs give it that vibrant, garden-fresh aroma.
- Vegetables: Carrots, onions, celery bring sweetness and depth.: Cook until tender but still firm, for perfect bite.
- Chicken broth: The soul of the soup, rich and savory.: Opt for homemade or good-quality store-bought.
- Lemon: Adds a zing that cuts through richness.: Finish with a fresh squeeze for a tangy lift.
- Olive oil: The flavor foundation.: Use a good extra virgin for best aroma.
- Salt & pepper: The basics, but crucial for balance.: Adjust to taste at the end.
Tools & Equipment for a Cozy Cookout
- Large heavy-bottomed pot: Even heat distribution for simmering the soup.
- Chef’s knife: Chopping vegetables and herbs with precision.
- Wooden spoon: Stirring and preventing sticking.
- Measuring spoons and cups: Keeping ingredients balanced.
Step-by-Step Guide to Making Your Italian Chicken Soup
Step 1: Start by gathering all your ingredients and prepping your tools. It makes the process smoother, especially when things get bubbling.
Step 2: Heat a large pot over medium heat, about 160°C (320°F). Add olive oil and a splash of white wine to deglaze as the aroma lifts.
Step 3: Sauté chopped onions, carrots, and celery until they soften and release a sweet fragrance. About 8 minutes.
Step 4: Add shredded cooked chicken, a handful of fresh herbs, and chicken broth. Bring to a gentle simmer, about 20 minutes.
Step 5: Taste and adjust salt and pepper. If it’s too thick, splash in more broth; if too thin, let it simmer uncovered for a few minutes.
Step 6: Finish with a squeeze of lemon and a handful of chopped parsley. Serve hot.
Cooking Checkpoints & Tips to Perfect Your Soup
- Ensure the vegetables are tender but not mushy; they should hold their shape.
- The chicken should be hot and shredded, not stringy or dry.
- Lemon juice adds brightness—don’t skip it unless you prefer a milder flavor.
Common Mistakes & How to Fix Them
- Overcooked vegetables? Add a splash of broth and simmer longer if the vegetables stay tough.
- Adding lemon too early? Squeeze fresh lemon just before serving to preserve brightness.
- Boiling too hard? Reduce heat if broth is boiling too vigorously, causing cloudy soup.
- Greasy or foamy surface? Skim off excess foam or fat for a clearer broth.
Italian Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients and prep your tools—chop the onion, carrots, celery, and herbs, and measure out the broth and shredded chicken.
- Heat the large pot over medium heat and add the olive oil, allowing it to warm up until it shimmers and releases a subtle aroma.
- Add the chopped onion, carrots, and celery to the pot and sauté until they soften and become fragrant, about 8 minutes. You should hear a gentle sizzle and see the vegetables turn slightly translucent and tender.
- Pour in the chicken broth and bring the mixture to a gentle simmer, stirring occasionally to loosen any bits stuck to the bottom of the pot.
- Add the shredded chicken, chopped thyme, and rosemary to the simmering broth, stirring to combine. Let it cook gently for about 20 minutes, allowing the flavors to meld and the soup to warm through.
- Taste the broth and season with salt and pepper as needed, adjusting to your preference. If the soup is too thick, splash in a little more broth; if too thin, simmer uncovered for a few more minutes to thicken slightly.
- Just before serving, squeeze in the fresh lemon juice to add brightness, and stir in chopped parsley for a vibrant finish. The soup should be clear, fragrant, and full of colorful vegetables and tender chicken.
- Ladle the hot soup into bowls, garnish with extra parsley if desired, and enjoy the comforting, bright flavors in every spoonful.
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