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Italian Chicken Soup

This hearty Italian chicken soup is built through slow, deliberate cooking, starting with browning chicken and sautéing vegetables to develop depth. The broth is infused with garlic, herbs, and white wine, resulting in a clear, flavorful base with tender shredded chicken and aromatic vegetables. The final dish is comforting, with a bright lemon finish and a fresh green touch of parsley.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic chicken preferably free-range
  • 2 carrots carrots peeled and diced
  • 2 celery stalks celery diced
  • 4 cloves garlic minced
  • 2 teaspoons 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 zest and juice
  • 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 brown it over medium-high heat until golden and crispy, about 8 minutes per side. Use tongs to handle the hot bird, and listen for a satisfying sizzle as it hits the pan.
  2. Remove the chicken from the pot and set aside. Add diced carrots, celery, and chopped onions to the same pot, sautéing over medium heat until vegetables soften and release a sweet aroma, about 10 minutes. Stir gently with a wooden spoon to prevent sticking.
  3. Add minced garlic and thyme to the vegetables, cooking for 2 minutes until fragrant. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom as the alcohol cooks off, about 2 minutes.
  4. Pour in the chicken stock, bringing the mixture to a gentle simmer. Return the browned chicken to the pot, making sure it's partially submerged in the broth. Cover and simmer on low heat for about 1.5 hours, until the chicken is tender and falling apart.
  5. Remove the chicken from the pot, and shred the meat using two forks. Discard the bones if using a whole bird, or keep the shredded meat if using thighs.
  6. Strain the broth through a fine strainer into a clean pot to achieve a clear, smooth broth. Return the broth to low heat and add the shredded chicken back in.
  7. Add freshly grated lemon zest and squeeze in lemon juice to brighten the flavors. Season with salt and pepper to taste, stirring gently to combine.
  8. Before serving, sprinkle chopped parsley over the soup for a fresh, green touch. Ladle the hot soup into bowls and serve with crusty bread on the side.

Notes

Ensure the broth is kept at a gentle simmer to maintain clarity. Shredded chicken should be moist and tender, not stringy. Add lemon just before serving to preserve its brightness.