Description
A cozy, herb-forward bowl of Italian chicken soup packed with tender meat, pasta, and vegetables. Finished with fresh basil and Parmesan, this is comfort food at its finest.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken broth (low sodium)
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach (optional)
- 1 cup small pasta like ditalini or orzo
- ½ cup fresh basil leaves, torn
- ½ cup grated Parmesan cheese
- Optional: extra basil, crusty bread, lemon wedges
Instructions
- Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened and golden.
- Stir in garlic and cook for another minute until fragrant.
- Add chicken pieces, oregano, thyme, red pepper flakes, salt, and pepper.
- Pour in crushed tomatoes and chicken broth. Stir and bring to a simmer. Cook uncovered for 25–30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
- Add pasta and simmer until al dente, about 7–10 minutes. Stir in spinach until wilted.
- Tear fresh basil and stir into soup. Adjust seasoning to taste. Add lemon juice if desired.
- Serve hot, topped with Parmesan, extra basil, and crusty bread on the side.
Notes
Use chicken thighs for richer flavor, and don’t skip the fresh basil, it makes the soup shine. For best results, add pasta just before serving if making ahead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian