Name: Italian Healing Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced (about 1 cup); 3 medium carrots, sliced into rounds; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option); 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (ditalini, orzo, or small shells); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped; Freshly grated Parmigiano-Reggiano cheese; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

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Introduction

Italian Healing Soup is a warm, comforting dish packed with fresh vegetables, tender chicken, and flavorful herbs. This nourishing soup is perfect for cold days or whenever you need a soothing meal that feels like a hug in a bowl.

A shallow white bowl filled with a thick yellowish-orange risotto that has visible pieces of soft orange vegetables spread throughout the dish. The risotto is topped with a small mound of finely shredded white cheese in the center, sprinkled with fresh chopped green herbs and a light dusting of black pepper. The bowl sits on a blue and white striped cloth on a wooden table, next to a spoon on the right and several slices of toasted bread with a golden crust on the left. The setting is bright and inviting, capturing the creamy texture and warm colors of the meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced (about 1 cup)
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 bay leaves
1 cup small pasta (ditalini, orzo, or small shells)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Freshly grated Parmigiano-Reggiano cheese (for garnish)
Extra virgin olive oil for drizzling (for garnish)
Crusty Italian bread for serving

Instructions

Step 1: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, taking care not to brown it.
Step 2: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Step 3: Partially cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken breast and set aside to cool slightly.
Step 4: Once cool enough to handle, discard the skin and bones from the chicken and shred the meat into bite-sized pieces. Season the broth with salt and pepper gradually.
Step 5: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
Step 6: Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed before serving.

Tips & Variations

For a gluten-free version, replace pasta with rice or omit it entirely.
Vegetarians can skip the chicken, use vegetable broth, and add white beans for protein.
Those avoiding dairy can omit the Parmigiano-Reggiano or substitute nutritional yeast for a cheesy flavor.
Drizzle a bit of extra virgin olive oil over each bowl just before serving for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the soup has thickened. For longer storage, freeze without pasta for up to 2 months and add fresh pasta when reheating.

How to Serve

A close-up view of a white bowl filled with creamy yellow-orange soup. The soup has a thick texture with visible grains or small pieces, topped with small chunks of browned, grilled chicken, bright green chopped herbs scattered around, and a sprinkle of white shredded cheese in the center. A spoon is partially dipped into the soup on the right side of the bowl. In the background, there are two slices of toasted bread and a yellow lemon on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of cooking it in the soup?

Yes, you can use cooked, shredded chicken. Add it after the broth has simmered and before cooking the pasta to warm through. Keep in mind that cooking the chicken in the broth adds extra flavor.

What if I don’t have Parmigiano-Reggiano cheese?

You can omit the cheese or use a similar hard cheese like Pecorino Romano. Nutritional yeast also works as a dairy-free alternative that adds a cheesy flavor.