Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), or 4-6 bone-in chicken breasts or thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 large zucchini, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups chicken broth (low-sodium)
- 2 cups water
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional)
- 1 lemon, for zest and juice
- 1 cup small pasta (optional, such as ditalini or orzo)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent.
- Add the carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
- If using a whole chicken, place it in the pot. If using chicken breasts or thighs, add them now.
- Pour in the drained diced tomatoes, oregano, thyme, chicken broth, and water. Stir well.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat to low. Cover and let simmer for about 60 minutes, or until the chicken is cooked through.
- If using small pasta, add it during the last 10 minutes of cooking.
- Once the chicken is cooked, carefully remove it from the pot. Shred the meat and return it to the soup.
- Add the lemon juice and zest for a burst of freshness.
- Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
For a richer flavor, roast the chicken before adding. Use homemade chicken broth for extra taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg