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Italian chicken pasta soup with shredded chicken, small pasta, diced carrots and celery in golden broth, topped with a lemon wedge.

Italian Chicken Pasta Soup with Lemon

One-pot Italian chicken pasta soup with vegetables, herbs, and lemon. Ready in 60 minutes and serves 6 at 350 calories per bowl.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 8 cups low-sodium chicken broth
  • 1 cup water
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional, for a touch of heat
  • Salt and freshly ground black pepper to taste
  • 1/2 cup small pasta such as ditalini, orzo, or small shells
  • Juice of 1/2 to 1 lemon to taste
  • 1/4 cup fresh parsley chopped, for garnish
  • Grated Parmesan cheese for serving (optional)

Method
 

  1. Warm the olive oil in a large pot or Dutch oven over medium heat. Introduce the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
  2. Stir the minced garlic and grated ginger into the pot. Continue cooking for another minute until aromatic.
  3. Place the chicken pieces into the pot and sprinkle with a pinch of salt and pepper. Cook, stirring, until the chicken is lightly browned on all sides, about 3-5 minutes.
  4. Add the chicken broth and water. Incorporate the dried oregano, thyme, and red pepper flakes (if using). Bring to a simmer, then lower heat to low, cover, and cook for at least 20 minutes.
  5. Add the small pasta. Raise heat to medium and cook according to package directions until al dente.
  6. Mix in lemon juice, beginning with half a lemon. Taste and add more if desired.
  7. Adjust seasoning with salt and pepper.
  8. Ladle into bowls, garnish with parsley and Parmesan if using.