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Italian Chicken Soup

This comforting Italian chicken soup is built layer by layer, starting with a flavorful chicken base, aromatic vegetables, and herbs. The slow simmering process yields tender shredded chicken and a clear, fragrant broth with a vibrant, lemony finish, offering a hearty yet delicate texture. Perfect for cozy days, it combines rustic simplicity with soulful depth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 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
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 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, for garnish
  • to taste salt and pepper for seasoning

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 gentle simmer, skimming off foam, and cook for about 1 hour until the chicken is cooked through.
  2. Remove the chicken from the broth and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin.
  3. In the same pot, discard the whole chicken and add chopped carrots, celery, and minced garlic. Sauté over medium heat for about 10 minutes until the vegetables soften and release a fragrant aroma.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook off for 2 minutes until it reduces slightly and smells fruity.
  5. Pour in the chicken stock, bringing the mixture to a gentle simmer. Return the shredded chicken to the pot and stir to combine all flavors.
  6. Reduce the heat to low, cover, and simmer for about 1.5 hours. During this time, the flavors will meld, and the chicken will become tender and falling apart.
  7. Remove the chicken from the broth, then strain the broth through a fine strainer into a clean pot, if you prefer a clear soup. Return the strained broth to the stove and bring to a gentle simmer.
  8. Add the shredded chicken back into the broth. Season with salt and pepper to taste, then stir in lemon zest, juice, and chopped parsley for brightness and freshness.
  9. Serve the soup hot, garnished with additional parsley and a squeeze of lemon, alongside crusty bread for a complete, comforting meal.

Notes

For extra flavor, let the soup sit for a few minutes before serving to deepen the flavors. You can also add cooked pasta or rice for a heartier variation.