Italian chicken soup recipe

This Italian chicken soup is a humble, forgiving dish that feels like a warm hug on a chilly day. I love how a few simple ingredients—chicken, vegetables, herbs—can come together into something both nourishing and bright. It’s a recipe that’s perfect for using up leftovers or making a quick, satisfying meal with pantry staples.

Why this soup keeps coming back in my kitchen

It’s the kind of dish that feels like a gentle hug after a long day. The bright lemon lifts the soul, and the tender chicken keeps me coming back. Plus, it’s adaptable—whatever’s in the fridge can often find a place here. It’s quick to make, smells incredible, and leaves me feeling nourished and satisfied.

Breaking down the ingredients

• Chicken breast or thighs: I prefer thighs for flavor and juiciness, but breasts work too. Use organic if you can, for better taste.: Adds protein and richness, and cooks quickly in the broth.
• Onion, garlic, and fennel: Aromatic backbone that develops sweetness and complexity.: Fills your kitchen with a savory, fragrant aroma.
• Carrots and celery: Classic additions that lend sweetness and crunch, balancing the broth.: Vegetables should be fresh and firm, brightening each spoonful.
• Chicken broth: Homemade if possible, or store-bought with no added preservatives. It’s the base of flavor.: Gives the soup depth and a comforting body.
• Lemon: Brightens the soup with zesty acidity, essential for that authentic flavor.: Use fresh lemon juice or wedges for serving.
• Fresh herbs: Parsley, thyme, or basil for garnish. Adds freshness and color.: Chopped herbs bring a vibrant, herbal note.

Tools of the trade for this hearty soup

• Large stockpot: To simmer all ingredients evenly and develop flavors.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: To keep your prep organized and safe.
• Ladle: For serving the soup and tasting as you go.

Step-by-step guide to making Italian Chicken Soup

Step 1: Start by gathering all your ingredients. Have your chicken, vegetables, herbs, and broth ready and within reach. This keeps things flowing smoothly.

Step 2: In a large pot, heat a splash of olive oil over medium heat (around 160°C/320°F). Add chopped onions and garlic, sauté until fragrant and translucent, about 5 minutes.

Step 3: Add diced chicken pieces, searing until they develop a light golden color, about 7-8 minutes. If the chicken sticks or browns unevenly, turn down the heat a bit.

Step 4: Pour in your broth, bring everything to a gentle simmer. Skim off any foam or impurities that rise to the surface, about 3-4 minutes.

Step 5: Toss in chopped vegetables — carrots, celery, and fennel. Let everything simmer gently for 20-25 minutes, until the chicken is cooked through and the flavors meld.

Step 6: Taste and adjust salt and pepper. If you want a brighter note, squeeze in some lemon juice at the end. Serve hot, garnished with fresh herbs.

Cooking checkpoints and tips for perfect soup

• The chicken should be just cooked through, not overdone, to keep it tender.
• Vegetables should be tender but not mushy, maintaining a slight bite.
• The broth should be clear with a fragrant aroma, not cloudy or greasy.

Common mistakes and how to fix them

• Boiling vigorously can cloud the broth and toughen chicken.? Use a gentle simmer to prevent cloudy broth.
• Squeezing lemon too early can dull its fresh flavor.? Add lemon at the end for brightness.
• Vegetables turning mushy means overcooking; add them later for a perfect texture.? Don’t overcook the vegetables.
• Oversalting early can be hard to fix; taste and season gradually.? Adjust salt after tasting.

This soup is a reminder that simple ingredients, when treated with care, can transform into something profoundly comforting. The lemon adds a pop of brightness that cuts through the richness of the chicken and broth. Feel free to add your own twist—maybe a handful of spinach or a sprinkle of parmesan—to make it your own. Enjoy this dish when you need a cozy, flavorful pick-me-up.