Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté until tender (5–7 minutes). Stir in garlic and cook until fragrant (1 minute).
- Pour in chicken broth and add the chicken breast along with bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.
- Cover partially and simmer for 25–30 minutes until chicken is cooked through. Remove chicken, shred it after cooling slightly.
- Return shredded chicken to the pot, bring back to a gentle boil, and add pasta; cook per package instructions until al dente.
- Remove bay leaves. Stir in lemon juice and parsley before serving warm with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg