Description
This comforting, healing soup is packed with tender chicken, vibrant vegetables, and aromatic Italian herbs, simmered in a rich, savory broth. Perfect for cold days or when you're in need of a nourishing, immune-boosting meal.
Ingredients
Scale
- 1 whole chicken (about 3-4 lbs), or 4-6 bone-in chicken breasts or thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 large zucchini, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups chicken broth (low-sodium)
- 2 cups water
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional)
- 1 lemon, for zest and juice
- 1 cup small pasta (optional, such as ditalini or orzo)
Instructions
- Cook the Chicken:
Place the whole chicken in a large pot, and cover with 4 cups chicken broth and 2 cups water. Add oregano and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the chicken is fully cooked. Skim the foam from the broth occasionally. - Sauté the Vegetables:
While the chicken cooks, heat olive oil in a large pan over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 7-10 minutes until softened. Stir in the zucchini and tomatoes, cooking for an additional 3-4 minutes. - Shred the Chicken:
Once the chicken is done, remove it from the pot and let it cool slightly. Shred the chicken, discarding the skin and bones, and return the meat to the pot with the broth and vegetables. - Simmer:
Bring the soup back to a simmer and cook for another 10-15 minutes to allow flavors to meld. If using pasta, add it now and cook until al dente (about 8-10 minutes). - Add Final Touches:
Add the juice and zest of 1 lemon for brightness. Stir in fresh parsley, and season with salt and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with additional fresh herbs or Parmesan cheese if desired. Serve with crusty bread for dipping.
Notes
- Customization: You can swap the chicken for turkey or even use beans for a vegetarian version. Feel free to add other vegetables like spinach, kale, or green beans.
- Freezing: This soup freezes well. Store it in airtight containers for up to 3 months. For best results, freeze without pasta, as it can become mushy when thawed.
- Pasta Tip: If you're using pasta, it’s best to cook it separately and add it to the soup when serving to prevent it from getting too soft in the broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 250
- Sodium: 600mg
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g