Ingredients
Scale
- 1 whole chicken or 6–8 bone-in thighs/drumsticks
- 8–10 garlic cloves, smashed (skins on)
- 2 tablespoons olive oil (plus more for finishing)
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 8 cups chicken broth
- 1 bundle fresh rosemary, thyme, and oregano (or 1 tsp dried each)
- Salt, to taste
- Lemon zest and juice (optional)
- Ditalini pasta or white rice (optional, cooked separately)
- Red pepper flakes (optional)
Instructions
- Dice onion, carrots, and celery. Keep it rustic—don’t stress perfection.
- Heat olive oil in a large soup pot or Dutch oven. Sear chicken skin-side down until golden.
- Add garlic and diced veggies. Stir and scrape up the flavorful bits from the bottom.
- Pour in chicken broth. Add herb bundle. Bring to a boil, then reduce to a low simmer for 45-60 minutes.
- Taste the broth. Adjust with salt, lemon juice, or more garlic as needed.
- If using pasta or rice, cook separately. Stir into each bowl before serving.
- Drizzle each serving with extra virgin olive oil before eating.
Notes
Don’t skip searing the chicken—it adds major flavor. Freeze without pasta/rice to avoid mushy leftovers. Add a pinch of red pepper flakes or a Parmesan rind for extra depth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg