Italian chicken soup recipe

This chicken soup started as a way to clear out the fridge but became something I crave on chilly days. It’s rooted in the simple practice of building flavor slowly, letting each layer develop. That smoky depth from roasted chicken skins and caramelized veg makes each spoonful richer than it looks.

Why I keep coming back to this soup

It’s a reminder that simplicity, patience, and a few good ingredients can create something truly comforting. The flavors stay with me, especially the smoky, lemon-bright finish. It’s perfect for days when I want a meal that feels like a warm hug but still awakens my senses.

What’s in this soup? A breakdown of key ingredients

• Shredded chicken: I love using leftovers—easy and boosts flavor. Swap with cooked turkey for a twist.: Provides richness and protein, and absorbs all the flavors from the broth.
• Carrots: Sweet, earthy, and they soften beautifully, releasing their sugars.: Add a touch of natural sweetness; can be swapped with parsnips for extra depth.
• Celery: Crisp and aromatic—fundamental in building that base flavor.: If you dislike celery, a handful of leeks can do a similar job.
• Chicken broth: I prefer homemade or low-sodium store-bought.: The backbone of the soup, full of umami; use vegetable broth for a vegetarian version.
• Lemon: Brightens everything up, especially when added at the end.: Use fresh lemon juice for zing; lemon zest can add a fragrant layer.
• Pasta or rice: For body and texture—choose small shapes or grains.: Cook just until tender; overcooking makes it mushy.
• Herbs: Parsley, thyme, a bay leaf.: Fresh herbs lift the flavors; dry herbs work too but less vibrant.

Tools that make it easier

• Large heavy-bottomed pot: For slow simmering, even heat distribution.
• Sharp knife: Chopping vegetables and chicken with precision.
• Wooden spoon: Stirring gently without scratching the pot.
• Ladle: Serving and testing soup temperature.

Step-by-step for a soulful simmer

Step 1: Start with a big, heavy pot—something that can handle a good simmer for an hour.

Step 2: Heat a splash of olive oil over medium, about 160°C (320°F).

Step 3: Add chopped onions, carrots, and celery. Cook until they soften and smell sweet, about 8 minutes.

Step 4: Toss in shredded chicken—preferably leftover roasted—let it warm and mingle with the veg.

Step 5: Pour in chicken broth, bring to a gentle simmer—watch for tiny bubbles and a fresh, herby aroma.

Step 6: Stir in pasta or rice, cook until tender—about 10 minutes for pasta, check for doneness.

Step 7: Season with salt, pepper, and a squeeze of lemon for brightness. Taste, adjust, repeat.

Step 8: Let the soup rest off heat for 5 minutes. It thickens slightly, flavors deepen.

Step 9: Serve hot, with crusty bread or a sprinkle of Parmesan. Enjoy the cozy, smoky scent.

Cooking checkpoints and tips to keep in mind

• Look for a gentle simmer, not a rolling boil, to keep the chicken tender.
• Smell for a fragrant, herby aroma—if it’s muted, add more herbs or lemon.
• Check pasta or rice for doneness—avoid overcooking to keep texture firm.
• If the soup gets too thick, splash in hot broth or water to loosen it up.

Troubleshooting common pitfalls

• Undercooked vegetables.? Add more broth and simmer longer if vegetables stay firm.
• Soup is boiling vigorously.? Reduce heat slightly if it’s boiling too hard.
• Lack of brightness.? Stir in a splash of lemon juice if flavor is flat.
• Greasy, cloudy soup.? Skim foam and excess fat for a cleaner broth.

This soup is a reminder that comfort food doesn’t need to be complicated. It’s forgiving, adaptable, and a great way to use up leftovers. Plus, the lemon brightness cuts through the richness, making each spoonful lively and satisfying. Feel free to add greens or swap in different grains to make it your own.