Description
A comforting and healing Italian soup made with chicken broth, mirepoix, garlic, and herbs, brightened by a squeeze of lemon.
Ingredients
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cooked noodles (optional)
- 1 cup spinach or kale (optional)
- Juice of 1 lemon (optional)
Instructions
- Pour the chicken broth into a large pot and set it over medium heat. Bring it to a gentle simmer.
- Add the diced carrots, celery, and onions. Let them simmer until soft and translucent, about 8–10 minutes. Stir occasionally.
- Stir in the minced garlic, thyme, and oregano. Cook for 30–60 seconds until fragrant. Season with salt and pepper.
- If you like noodles, add the cooked noodles now and heat through for 5–7 minutes so they absorb some broth flavor.
- Add the spinach or kale and cook until the greens are just wilted — about 1–2 minutes for spinach, a few more for kale.
- Taste and adjust seasoning. Finish with the juice of half a lemon, then add more if you want a brighter edge.
- Ladle into bowls and serve warm.
Notes
For a vegetarian version, use a robust vegetable broth and replace chicken with white beans. Serve with crusty bread or garlic toast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian