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.

This soup is a reminder that simplicity rooted in good ingredients always wins. Its warmth and bright accents make it perfect for chilly nights or when you need a quick, satisfying meal. Feel free to tweak the herbs or add a handful of greens to make it your own. Sit back, sip slowly, and let the flavors settle into your bones.