Description
Cozy, nourishing, and packed with Italian-inspired flavor, this chicken soup is the comforting bowl you’ll crave on chilly days. It is easy enough for weeknights and delicious enough for sharing.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup small pasta such as ditalini
- 2 cups baby spinach
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, then cook for 5 to 7 minutes until softened.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and add Italian seasoning, thyme, black pepper, and salt.
- Add chicken breasts and bring the broth to a gentle boil.
- Reduce heat and simmer for 15 to 20 minutes, or until the chicken reaches 165°F (74°C).
- Remove the chicken, shred it with two forks, and set aside.
- Return the broth to a gentle simmer and add the small pasta.
- Cook the pasta according to package directions until tender but still slightly firm.
- Return the shredded chicken to the pot.
- Stir in baby spinach and cook for 1 to 2 minutes until wilted.
- Add Parmesan, fresh parsley, and lemon juice.
- Taste and adjust the seasoning, then serve hot with extra Parmesan if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner