Description
A soul-warming Italian soup made with slow-roasted chicken, vegetables, and a touch of lemon for comfort on a rainy day.
Ingredients
Scale
- 1 whole roasting chicken (about 5 pounds)
- Chicken giblets and neck
- Water (enough to cover the chicken)
- 1/8 cup whole peppercorns
- 2 bay leaves
- 3 carrots, cut into thirds
- 3 celery stalks, cut into thirds
- 1 white onion, peeled and halved
- 6 garlic cloves
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 tablespoons fresh chopped garlic
- 3 ounces tomato paste
- 1/2 cup chopped fresh parsley
- Juice of 1 large lemon
- Salt and pepper to taste
- Shaved Parmesan cheese for serving
- Chili crisp or Calabrian chili oil for serving
- Crusty Italian bread for serving
- Optional: cooked pasta on the side
Instructions
- Place the whole chicken, neck, giblets, carrots, celery, halved onion, garlic, peppercorns, bay leaves, olive oil, and salt into a large stockpot. Add enough cold water to cover the chicken by about 1 inch.
- Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 2–3 hours, skimming foam as needed for a clear broth.
- Carefully remove the chicken and set it on a cutting board. Strain the broth through a fine mesh sieve into a large bowl or pot; discard the solids.
- When the chicken is cool enough to handle, pick the meat from the bones and shred it into bite-size pieces.
- In a clean pot, heat olive oil over medium heat. Sauté chopped onion, celery, and carrots until softened, about 6–8 minutes.
- Add chopped garlic and tomato paste; stir and cook for 1–2 minutes until fragrant.
- Pour the strained broth into the pot and simmer gently. Add shredded chicken and chopped parsley.
- Simmer for another 20 minutes. Stir in lemon juice and season with salt and pepper to taste.
- Serve hot with shaved Parmesan, a drizzle of chili oil, crusty bread, and optional cooked pasta on the side.
Notes
Perfect for recovery and comfort during cold days. The soup scales beautifully for gatherings and keeps well for leftovers.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 45g
- Cholesterol: 150mg