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Rustic Italian Chicken Soup

This rustic Italian chicken soup features tender shredded chicken simmered with carrots, celery, and herbs in a flavorful broth. Small pasta shapes or rice are added towards the end, creating a hearty, fragrant dish with a clear, comforting broth and soft vegetables. It’s a simple, soulful meal perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade
  • 2 pieces chicken breasts boneless and skinless
  • 2 carrots carrots peeled and diced
  • 2 stalks celery chopped
  • 1 small onion diced
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 2 bay leaves bay leaves
  • 1 cup small pasta shapes or rice such as orzo or Arborio rice
  • 2 tablespoons olive oil fruity and good quality
  • to taste Salt and pepper

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping board
  • Sharp knife

Method
 

  1. Heat a heavy-bottomed pot over medium heat and add olive oil, allowing it to warm until shimmering.
  2. Add diced onion, carrots, and celery to the pot. Cook gently, stirring often, until the vegetables are soft and translucent, about 8 minutes, filling the kitchen with a fragrant aroma.
  3. Push the vegetables to one side of the pot, then add the chicken breasts. Sear them for about 5 minutes per side until lightly golden, creating a lovely aroma and slight browning.
  4. Pour in the chicken broth, scraping the bottom of the pot to loosen any flavorful bits. Bring the mixture to a gentle simmer and skim off any foam that appears.
  5. Add fresh thyme and bay leaves to the pot. Cover partially and let the soup simmer gently for 30 minutes, allowing flavors to meld and the chicken to become tender.
  6. Remove the chicken breasts, shred them with two forks, and return the shredded meat to the soup. Stir to combine.
  7. Season the broth with salt and pepper to taste, adjusting to your preference for flavor.
  8. Add the small pasta shapes or rice to the soup and cook for about 10 minutes, until al dente and tender, stirring occasionally to prevent sticking.
  9. Remove the bay leaves and taste the broth again, making any final seasoning adjustments.
  10. Serve the soup hot, with a drizzle of olive oil or fresh herbs if desired, and enjoy the comforting, hearty flavors.

Notes

For extra flavor, use homemade chicken broth. Feel free to add a squeeze of lemon or a sprinkle of Parmesan for a personal touch.