Description
A warm, comforting Italian-style chicken soup with vegetables, herbs, and pasta, perfect for soothing and nourishing the body.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup small pasta (ditalini or orzo)
- 1 cup fresh spinach or kale
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken and pasta, then simmer for 10–12 minutes until pasta is tender.
- Add spinach and cook for 2–3 minutes until wilted.
- Stir in lemon juice, salt, and black pepper.
- Serve hot, topped with grated parmesan cheese.
Notes
- Cook pasta separately if making ahead to prevent it from becoming too soft.
- Use rotisserie chicken for convenience.
- Add a splash of broth when reheating as pasta absorbs liquid.
- For a richer soup, stir in a little cream before serving.
- Freeze without pasta and add fresh pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
