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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
Cook Time 40 minutes
Total Time 55 minutes
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.