Description
A comforting Italian-style chicken soup made with simple ingredients, perfect for cozy evenings and nourishing meals.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 medium carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1.5 pounds (680 g) bone-in chicken thighs or drumsticks
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8 cups (1.9 liters) water
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1 bay leaf
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1 teaspoon dried oregano
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0.5 teaspoon dried thyme
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1 teaspoon salt, or to taste
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0.5 teaspoon black pepper
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1 cup (100 g) small pasta (ditalini or stelline)
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2 tablespoons fresh parsley, chopped
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery, cooking for 5–7 minutes until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
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Add chicken, water, bay leaf, oregano, thyme, salt, and pepper.
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Bring to a gentle simmer and cook for 40–45 minutes.
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Remove chicken, shred the meat, and discard bones.
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Return shredded chicken to the pot.
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Add pasta and cook for 8–10 minutes until tender.
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Stir in fresh parsley and adjust seasoning before serving.
Notes
For best results, cook pasta separately if storing leftovers. Adjust seasoning after reheating and add extra water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes