Ingredients

2 tablespoons extra virgin olive oil

1 large onion, diced (about 1 cup)

3 medium carrots, sliced into rounds

3 celery stalks, chopped

4 garlic cloves, minced

8 cups low-sodium chicken broth

1 whole chicken breast, bone-in and skin-on (about 1 pound)

2 bay leaves

1 cup small pasta (ditalini, orzo, or small shells)

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

2 tablespoons fresh lemon juice

1/4 cup fresh parsley, chopped

Instructions

Step 1: In a large pot or Dutch oven over medium heat, warm the olive oil. Add the diced onion and cook for 5 to 7 minutes until translucent. Then add the sliced carrots and chopped celery, cooking for another 8 to 10 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Pour in the chicken broth. Add the bone-in, skin-on chicken breast and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 to 30 minutes until the chicken is cooked through.

Step 3: Carefully remove the chicken breast from the pot and let it cool slightly. Meanwhile, stir in the dried oregano, dried thyme, and red pepper flakes (if using) into the simmering broth. Discard the chicken skin and bones, shred the meat into bite-sized pieces, and return it to the pot.

Step 4: Season the broth generously with salt and freshly ground black pepper. Increase the heat slightly to bring the soup back to a rolling simmer.

Step 5: Add the small pasta to the pot and stir to prevent clumping. Cook according to package directions until al dente, about 8 to 10 minutes.

Step 6: Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if necessary before serving.

Tips & Variations

Use leftover cooked chicken if you want to skip simmering the whole breast in the broth.

Add a handful of baby spinach or kale at the end for extra greens.

For a richer taste, consider finishing with a drizzle of good quality extra virgin olive oil or a sprinkle of grated Parmesan cheese.

If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of water or broth when reheating to loosen it up. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken for this soup?

Yes, boneless chicken breasts can be used, but the bone-in version adds more flavor to the broth as it simmers.

What pasta works best in this soup?

Small shapes like ditalini, orzo, or small shells are ideal since they cook quickly and mix well without overwhelming the soup.