Italian chicken soup recipe

This Italian chicken soup is a humble reminder that the best dishes often come from what’s leftover or easy to find. It’s a recipe that grew from family traditions and a few pantry staples, transforming into something warm and nourishing. There’s a quiet satisfaction in simmering these flavors into a comforting, clear broth that feels like a hug.

Why I keep returning to this simple soup

Its straightforward honesty reminds me that good food doesn’t need fuss. It’s the kind of dish that tastes better the next day, and it always feels like a warm hug after a long day. Plus, it’s endlessly customizable with whatever’s in the fridge, making it a kitchen staple.

Breaking down the ingredients: what makes this soup sing

• Chicken: I use shredded cooked chicken for richness—rotisserie works wonders. Swap with turkey if you like.: Adds hearty protein and deep flavor.
• Carrots: Sweet, crunchy, and vibrant—use fresh or frozen. For a softer bite, cook longer.: Brings sweetness and color.
• Celery: Its crispness and slight bitterness balance the soup. Use stalks for flavor, leaves for brightness.: Adds aromatic depth.
• Herbs: Thyme and bay leaves—fresh if you have, dried if not. They give that rustic aroma.: Infuse the broth with herbal warmth.
• Broth: Homemade is best but store-bought works fine. Look for low-sodium for control.: The foundation of flavor.
• Olive oil: Use a good extra virgin for that fruity, peppery kick.: Frying base and flavor enhancer.
• Lemon: Brightens the soup just before serving—if you like a little zing.: Adds a fresh, tangy note.

Tools of the trade for a cozy simmer

• Heavy-bottomed pot: Ensures even heat distribution and prevents scorching.
• Wooden spoon: Stirs ingredients gently without scratching the pot.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup without disturbing the broth.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start with a heavy-bottomed pot. Warm a splash of olive oil over medium heat, about 180°C (356°F).

Step 2: Add chopped onions, carrots, and celery. Sauté until they’re soft and fragrant, about 8 minutes.

Step 3: Toss in shredded cooked chicken. Stir for a minute, letting the flavors mingle.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 90°C (194°F).

Step 5: Add herbs like thyme and bay leaves. Let it simmer on low, uncovered, for 20-30 minutes.

Step 6: Taste and adjust salt and pepper. Remove bay leaves and herbs before serving.

Culinary checkpoints and tips to keep you on track

• Watch for a clear, golden broth as a sign it’s ready.
• Vegetables should be tender but not mushy, test with a fork.
• Herbs should be aromatic but not overpowering—remove before serving.

Common pitfalls and how to dodge them

• Too salty broth.? Add salt gradually to prevent oversalting.
• Vegetables turning to mush.? Keep the heat moderate to avoid overcooking vegetables.
• Herb bitterness.? Remove bay leaves and herbs early if flavor becomes overpowering.
• Burnt patches.? Stir occasionally to prevent sticking at the bottom.

This soup isn’t just about comfort, it’s about reclaiming those simple, honest flavors that remind you of family kitchens. Each spoonful carries a whisper of Italy’s rustic charm, a little chaotic, a little imperfect, but utterly genuine. Enjoy making it your own—add a splash of lemon or a handful of greens, whatever sparks joy in your bowl.