Italian chicken soup recipe

This Italian chicken soup comes from a place of necessity—using what I had in the fridge, turning humble ingredients into something unexpectedly rich. It’s an antidote to those days when I want comfort and a little bit of cooking therapy. The key is in the slow simmer, drawing out each flavor, making every spoonful a small celebration.

Why this soup keeps calling me back

It’s honest, straightforward, and deeply satisfying. Every spoon feels like a small act of care, especially when it’s cold outside. The combination of tender chicken, bright lemon, and the earthy undertones from rosemary keeps me reaching for another bowl. It’s simple enough for weeknights but rich enough to feel like a treat.

The soul of the soup—key ingredients

• Chicken thighs: Rich, juicy, and forgiving—preferably bone-in for more flavor, but boneless works in a pinch.
• Olive oil: Lends a fruity aroma and helps build a good base for sautéing.
• Vegetables (onions, carrots, celery): The backbone of flavor—sweet, aromatic, and essential for body.
• Chicken broth: Use homemade if possible; it’s the foundation of all that’s good here.
• Lemon juice: Brightens everything—don’t skip it, even a small squeeze makes a big difference.
• Fresh herbs (parsley, rosemary): A burst of green and aromatic depth—fresh is best, but dried can work in a pinch.
• Seasonings (salt, pepper)**: Basic but crucial—season gradually and taste often.

Tools of the trade for a good soup

• Large heavy-bottomed pot: Even heat distribution for simmering and browning.
• Wooden spoon: Stirring vegetables and scraping bits from the bottom.
• Sharp chef’s knife: Chopping vegetables and shredding chicken.
• Measuring spoons and cup: Accurate seasoning and broth measurement.
• Ladle: Serving the soup without mess.

Step-by-step for a soulful, hearty bowl

Step 1: Start by heating a tablespoon of olive oil in a large pot over medium heat, around 160°C (320°F).

Step 2: Add chopped onions, carrots, and celery; cook until they soften and release a sweet aroma, about 8 minutes.

Step 3: Toss in chicken thighs—preferably bone-in for flavor—and brown each side for about 5 minutes, until golden.

Step 4: Pour in chicken broth, add a sprig of rosemary, and bring to a gentle simmer for 20 minutes.

Step 5: Remove chicken, shred it, then return it to the soup. Season generously with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Simmer for an additional 10 minutes, tasting and adjusting seasonings as needed.

Step 7: Serve hot, garnished with chopped parsley and a drizzle of good olive oil.

Cooking checkpoints to keep in mind

• The chicken should be fully cooked and tender, not dry or overdone.
• Vegetables should be softened but not mushy, with a vibrant color.
• Broth should be flavorful and clear, not cloudy or greasy.

Common pitfalls and how to dodge them

• Undersalted broth.? FORGOT to season the broth? Add salt and lemon at the end—taste as you go.
• Vegetables not caramelized enough.? DUMPED in all the vegetables at once? Sauté them first for depth.
• Burned bits on the bottom.? OVER-TORCHED the chicken? Lower the heat and add a splash of water to deglaze.
• Flat or overly salty soup.? Neglected to taste before serving? Always do a final taste test for balance.

Italian Chicken Soup

This hearty Italian chicken soup is built on a foundation of tender chicken thighs, aromatic vegetables, and a flavorful broth, all simmered slowly to draw out every nuance of flavor. Brightened with lemon juice and fresh herbs, it has a comforting, rustic appearance with a clear, nourishing broth and tender meat, perfect for cozy nights or comforting weeknights.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken thighs preferably skinless, for tenderness
• 1 tablespoon olive oil
• 1 large onion chopped
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 4 cups chicken broth preferably homemade
• 1 sprig rosemary fresh
• 1 lemon lemon juiced, about 2 tablespoons
• 2 tablespoons fresh parsley chopped, for garnish
• to taste salt
• to taste black pepper

Equipment

• Large heavy-bottomed pot
• wooden spoon
• Sharp chef’s knife
• Measuring spoons and cup
• Ladle

Method

 

1. Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat until it shimmers and starts to smell fruity.
   
2. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8 minutes. The vegetables should be tender but not mushy.
   
3. Push the vegetables to the sides of the pot and place the chicken thighs in the center. Brown each side for about 5 minutes, until the skin (if on) is golden and the meat is starting to develop color.
   
4. Pour in the chicken broth, add the sprig of rosemary, and bring the mixture to a gentle simmer. Cover the pot and cook for about 20 minutes, until the chicken is cooked through and tender.
   
5. Remove the cooked chicken thighs from the pot. Shred the meat into bite-sized pieces using two forks, discarding the bones if any.
   
6. Return the shredded chicken to the soup, stirring to combine. Season generously with salt and pepper, then squeeze in the lemon juice for brightness. Stir well and let simmer uncovered for another 10 minutes, tasting and adjusting seasonings as needed.
7. Remove the sprig of rosemary and discard. Ladle the hot soup into bowls, garnishing each with chopped parsley and a drizzle of good olive oil.

Notes

Make sure to taste the broth before serving and adjust seasoning as needed. Using bone-in chicken thighs adds more flavor, but boneless thighs work just as well. For a richer broth, you can simmer the soup longer to deepen the flavors.