Ingredients
Equipment
Method
Steps
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until soft and fragrant.
- Add minced garlic and stir for 1 additional minute until fragrant and lightly golden.
- Pour in chicken broth and add chicken breasts, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil and then simmer for 25–30 minutes.
- Remove chicken breasts, shred, and return to the pot. Season with salt and pepper to taste.
- Add pasta and cook according to package instructions until al dente, about 8–10 minutes.
- Remove from heat and stir in lemon juice and parsley just before serving.
- Ladle into bowls and serve, optionally garnished with Parmesan cheese.
Nutrition
Notes
This soup can be adapted for gluten-free and vegetarian diets as needed. Optimal quality ingredients enhance flavor.
