Description
A warming, herb-infused Italian chicken soup with vegetables, pasta or rice, and a touch of Parmesan — perfect for cozy days or when you need a soothing meal.
Ingredients
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1 lb boneless, skinless chicken thighs or breasts
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups chicken broth
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1 tsp fresh rosemary, minced (or ½ tsp dried)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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¾ cup orzo or Arborio rice
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¼ cup grated Parmesan, plus more for serving
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2 tbsp chopped fresh parsley
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Salt and pepper to taste
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Optional: 1 cup spinach or escarole
Instructions
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In a large pot, heat olive oil and sear chicken until golden. Remove and set aside.
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Add onion, carrot, and celery. Sauté 8–10 minutes. Add garlic and herbs; cook 1 minute more.
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Return chicken to pot. Add broth, bring to a simmer, cover and cook 20 minutes.
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Remove chicken, shred, and return to pot. Stir in pasta or rice and simmer until tender.
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Stir in Parmesan, parsley, and optional greens. Adjust seasoning.
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Serve hot, garnished with more cheese and herbs.
Notes
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Use rotisserie chicken for a quick shortcut.
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Add lemon juice for brightness.
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Store pasta separately when meal prepping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Italian-Inspired
Nutrition
- Calories: ~290 per serving