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Italian Chicken Soup

This hearty Italian chicken soup features tender shredded chicken simmered in a clear, flavorful broth infused with garlic, herbs, and vegetables. The slow cooking process develops rich layers of flavor, resulting in a comforting dish with a tender texture and bright notes of lemon and parsley. It’s a soulful, rustic soup perfect for cozy moments or a nourishing family meal.
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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: 250
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
  • 1 sprig thyme fresh
  • 1/2 cup white wine for de-glazing
  • 8 cups chicken stock homemade or high-quality store-bought
  • 1 lemon lemon zested and juiced
  • 1/4 cup parsley chopped, fresh
  • Salt and pepper to taste

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 cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook for about 1 hour until the chicken is cooked through and tender.
  2. Once cooked, carefully remove the chicken from the pot and set aside to cool slightly. Discard the cooking water or strain it to use as the base for your broth.
  3. While the chicken cools, dice the carrots and celery into small, even pieces, and mince the garlic. Set aside.
  4. Shred the cooled chicken into bite-sized pieces, discarding the bones and skin. Set aside.
  5. Heat the same pot over medium heat and add a splash of olive oil if needed. Sauté the diced vegetables and minced garlic until they soften and become fragrant, about 8-10 minutes. You should see the vegetables turn translucent and smell sweet and earthy.
  6. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pot to de-glaze and lift up any browned bits, which adds flavor.
  7. Pour in the strained chicken stock and add the fresh thyme sprig. Bring the broth to a gentle simmer and cook uncovered for about 30 minutes to deepen the flavors.
  8. Remove the thyme sprig and add the shredded chicken back into the pot. Stir gently to combine and heat through for about 10 minutes.
  9. Season the soup with salt and pepper to taste. Zest and squeeze the lemon into the broth, then stir in chopped parsley for freshness. Let everything simmer for another 5 minutes.
  10. Taste the broth and adjust seasoning if needed. The soup should be clear, aromatic, and piping hot, with tender chicken and vibrant green herbs.
  11. Serve the soup hot, with slices of crusty bread on the side. Enjoy the comforting warmth and layered flavors of this soulful Italian chicken soup.

Notes

For extra depth, roast the chicken before simmering or add a splash of olive oil at the end for richness.