Scale

2 tablespoons olive oil

1 large yellow onion, chopped

3 medium carrots, peeled and sliced

3 celery stalks, sliced

4–6 cloves garlic, minced

8 cups (64 ounces) low-sodium chicken broth

1.5 pounds bone-in, skin-on chicken thighs or breasts

2 bay leaves

1 teaspoon dried oregano

1 sprig fresh rosemary

Salt and freshly ground black pepper, to taste

1/2 cup small pasta, such as pastina, orzo, or acini di pepe

1/4 cup chopped fresh parsley

Juice of 1/2 lemon

Grated Parmesan cheese, for serving (optional)

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1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened.

2. Add minced garlic and cook for 1 minute until fragrant.

3. Pour in chicken broth and scrape up any browned bits from the bottom. Add chicken, bay leaves, oregano, rosemary, salt, and pepper.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, until chicken is cooked through and tender.

5. Remove chicken and set aside to cool. Discard bay leaves and rosemary sprig. Shred chicken, discarding skin and bones, and return to pot.

6. Bring soup to a gentle boil. Add pasta and cook according to package directions, about 7-10 minutes.

7. Turn off heat and stir in parsley and lemon juice. Adjust seasoning with more salt and pepper if needed.

8. Serve hot with a sprinkle of Parmesan cheese, if desired.

For best results, cook pasta separately if making soup ahead or planning leftovers to prevent it from becoming mushy.

Use high-quality or homemade chicken broth for a richer flavor.

Fresh herbs and a squeeze of lemon at the end brighten the entire dish.

Freeze soup without pasta for up to 3 months; add freshly cooked pasta when reheating.