Name: Healing Italian Chicken Soup – Garlic, Lemon & Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 chicken breasts, boneless and skinless; 8 cups low-sodium chicken broth; 4 cloves garlic, minced; 1 large onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 1 lemon, zested and juiced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh thyme leaves; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil

Let Me Tell You About This Magical Chicken Soup

I always say this soup is my secret weapon for surviving winter—or a tough Tuesday. Remember last spring when the whole family caught that bug (what a circus that was)? This Healing Italian Chicken Soup with garlic, lemon, and herbs basically saved my sanity. It’s not just a recipe—it’s the culinary equivalent of a warm blanket and a pep talk from Nonna. I only wish I could bottle the smell that fills the kitchen; I’d make a fortune. Anyway, let’s dive in before I get too sentimental over poultry.

Why You’ll Love This (or At Least I Think You Might)

I make this when I feel sniffly, or when the day’s just been that kind of long. My family goes wild for it—except for my youngest, who claims she’s allergic to green things (is that a real condition?). Honestly, it’s got everything: loads of bright, punchy garlic, a spritz of lemon, and that cozy herby aroma that says “You’re home, have seconds.” Sometimes I just want the excuse to eat a ridiculous amount of bread with it, to be honest. Oh, and if you’ve ever tried making soup and ended up with bland water—same, absolutely hated it—but trust me, this isn’t that.

What Goes Into This Soup?

1 whole chicken (about 1.2kg) or, if you’re in a rush, 4-5 bone-in thighs (I sometimes shred up leftover roast chicken—pro move for days when you just can’t be fussed)
2 carrots, chopped (my grandma swore by those fancy organic ones—regular does the job though)
2 celery stalks, sliced (sometimes I just throw in a handful of chopped fennel, actually I like the licorice thing it does)
1 large onion, diced (red or yellow, I once used shallots since that’s all I had)
6+ cloves garlic, minced (and sometimes one extra just ‘accidentally’ sneaks in)
Zest & juice of 1 lemon (if you’re out, a splash of vinegar works sort-of-okay?)
2 handfuls of fresh herbs (parsley, thyme, oregano—grab what you have, dried is fine in winter; rosemary’s nice too but go easy, it’s bossy)
2 bay leaves
Salt & black pepper, to taste (I barely measure, just annoyingly taste as I go)
About 2 liters chicken stock/broth (if not homemade, I like Better Than Bouillon—totally not sponsored, just handy!)
Optional: a few handfuls of baby spinach or chopped kale, a can of white beans, or a small handful of orzo or tiny pasta if you fancy it ‘stick to your ribs’

Healing Italian Chicken Soup – Garlic, Lemon & Herbs

Here’s How You Make It (Don’t Be Intimidated)

Start with a big ol’ pot. Splash in a glug of olive oil. Heat gently, then add onions, carrot, celery—soften them over medium heat for… I don’t know, 6-8 min? Try not to burn the onions like I sometimes do when I get distracted by my phone.
Chuck in the garlic (all of it, don’t be shy). Stir till the kitchen smells incredible—probably 1-2 minutes. This is the bit where someone always walks in asking what’s cooking.
Add your chicken (whole, thighs, shredded, whatever you wrangled). Pour in the broth. If you’re using raw chicken, just nestle it in there like a cozy bath. Drop in bay leaves, most of your herbs (save a sprinkle for later), lemon zest, salt, and pepper. Bring to a gentle simmer (not a rolling boil—speaking from experience, unless you want rubbery chicken…which, trust me, nobody does).
Cover loosely and let it bubble away. If it’s a whole chicken, give it 45-60 min, thighs maybe 35-40 min. Shredded, just go 20 but let the flavors mingle. I usually sneak a taste and adjust seasoning now—or, let’s be honest, throw in more lemon.
Once your chicken’s done, fish it out. Shred the meat, ditch the bones & skin (if using breast, don’t overcook or it will sulk and go dry). Slide all that goodness back into the pot. If you want beans, spinach, or pasta, now’s your moment—let them cook through, maybe another 5-10 min.
Squeeze over the lemon juice, toss in reserved herbs. Give it a minute to come together. Final taste! If it’s flat, add a dash of salt, if it’s too sharp…eh, add a pinch of sugar. Works wonders.
Ladle into bowls, admire those bright colors. It’ll smell so good you’ll want to dive right in—don’t, soup mouth burns last for *ages*.

Some Notes (I Learned the Hard Way)

If you use store-bought broth, try low sodium—you can always add salt, but you can’t take it out. (Ask me how I know!)
Fresh herbs really wake this up, but dried herbs are just fine—especially mid-January when the garden’s a tundra.
The soup looks a bit pale before you finish it. Don’t panic. The color brightens as soon as you add the herbs and lemon.
Actually, it’s even tastier the next day (if you have leftovers… “if” being the operative word).

Mix It Up—Variations I’ve Tried (or Tried and Regretted)

Throw in small pasta (ditalini is my go-to) for a heartier bowl. Learned the hard way not to boil it too early unless you want sludge, ha.
Swap in chickpeas for white beans—gives it more bite.
Used miso instead of salt once. Honestly? Not great, a bit weird; stick with plain salt for this one.
Added chili flakes once for a cold—didn’t regret that. Spicy is nice, but don’t overdo or it’s all heat, no flavor.

About Cooking Gear (But Don’t Sweat It)

A heavy-bottomed Dutch oven is dreamy—the soup doesn’t scorch. But listen, use any large pot. Friend of mine uses her slow cooker (not my style, but she swears by it). If you’re short a zester, peel the lemon with a veggie peeler—just avoid the bitter white bit.

Keeping It Fresh (Not That It Lasts Long)

Store leftovers in the fridge for 2-3 days. If there’s noodles, it’ll soak up broth and get thick—just add water or more broth. Freezes decently, though honestly, in my house it never lasts more than a day!

Serving: How We Do It

I always serve this with thick, crusty bread—the “scoop and dunk” method is practically law. Sometimes my partner adds a poached egg on top, which sounds a bit fancy but actually tastes like pure comfort food. Have a little olive oil and cracked black pepper at the table. Or a big hunk of parmesan, if you’re feeling flash.

Mistakes I’ve Learned From (Pro Tips…Sort Of)

Once tried rushing the simmer—ended up with chewy chicken. Slow and steady makes for juicy, fall-apart meat.
Don’t add lemon juice too early or it’ll taste bitter, not bright.
Leaving the lid on tight—nope! Let steam escape or it won’t reduce and taste as rich.

Questions Friends Have Actually Asked Me

Can I use rotisserie chicken? Absolutely—saves loads of time! Just skip the initial simmer, add shredded chicken towards the end to warm through (love a shortcut, can’t lie).
Is it freezer-friendly? Yes, but keep the pasta separate or—trust me—it’ll turn to mush. Freeze in batches for those “what’s for dinner?” emergencies.
How can I make it vegetarian? Sub in vegetable broth and use white beans (or chickpeas); skip the chicken. Still good, still cozy.
What herbs are best? Depends what you’ve got, honestly. Thyme and parsley are classic, oregano if you like a Mediterranean twist. In a pinch, those mixed Italian herb blends work fine—don’t let the herb snobs shame you.
What if I don’t have fresh lemon? No big deal! Sometimes I use a splash of those little lemon juices from the bottle (not as zippy, but way better than nothing). Or check out this explainer on lemon substitutes if you’re curious.

Oh—almost forgot. If you like your soup extra garlicky, roast the garlic before adding; not traditional, but it’s so, so good. I totally recommend reading up on garlic techniques at Simply Recipes if you want to try it (it’s a game changer for anyone obsessed with garlic like I am).

So, there you go—Healing Italian Chicken Soup, the way I make it. It’s not fancy, but it’s real food, full of love, and, let’s be honest, a bit of chaos. Hope it brings you as much comfort as it does my crew.

Healing Italian Chicken Soup – Garlic, Lemon & Herbs