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Italian Chicken Soup

This Italian chicken soup is built through slow simmering and gentle sautéing, highlighting tender shredded chicken and a clear, flavorful broth. Aromatic vegetables, garlic, and herbs infuse the dish, resulting in a comforting, rustic bowl with a bright finish from lemon and parsley. The final texture is tender with a vibrant, aromatic broth, perfect for cozy days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic chicken preferably free-range
  • 2 carrots carrots peeled and chopped
  • 2 celery stalks celery chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1/2 cup white wine for deglazing
  • 8 cups chicken stock homemade or high-quality store-bought
  • 1 lemon lemon zested and juiced
  • 1/4 cup fresh parsley chopped
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp chef’s knife
  • Fine strainer
  • Tongs

Method
 

  1. Place the whole chicken in a large heavy-bottomed pot and cover with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour until the chicken is cooked through. Remove the chicken, set aside to cool slightly, and skim any foam from the broth.
  2. While the chicken cools, chop the carrots and celery into small, even pieces. In the same pot, add a little oil if needed and sauté the chopped vegetables over medium heat until they soften and release a sweet aroma, about 10 minutes.
  3. Add the minced garlic and fresh thyme to the vegetables, cooking for another 2 minutes until fragrant. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine cook off for about 2 minutes.
  4. Pour the chicken stock into the pot and bring to a gentle simmer. Return the whole chicken to the pot, cover, and let everything simmer on low heat for about 1.5 hours, until the chicken is tender and falling apart.
  5. Carefully remove the chicken from the broth using tongs. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones. Strain the broth through a fine strainer if you prefer a clear soup, or leave it as is for a rustic look.
  6. Return the shredded chicken to the pot with the broth. Add lemon zest and juice, then season with salt and pepper to taste. Stir in the chopped parsley for a fresh burst of flavor.
  7. Bring the soup back to a gentle simmer and cook for another 5 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
  8. Serve the hot, aromatic soup in bowls with a squeeze of lemon and a side of crusty bread for dipping. Enjoy the comforting, soul-warming flavors of this Italian classic.

Notes

For a clearer broth, strain after removing the chicken. Feel free to add other herbs like rosemary or bay leaves for variation. Use fresh lemon for the best flavor punch.