Name: Italian Chicken Soup
Ingredients: Bones and skin from 1 leftover roast chicken; Shredded cooked chicken (picked from the roast chicken before boiling); 1 onion, coarsely chopped; 3 garlic cloves, coarsely chopped; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp dried rosemary; A handful of fresh parsley, divided; 1 Parmesan rind (optional); 2 carrots, sliced; 2 celery stalks, sliced; 1 (14 oz / 400 g) can whole tomatoes, broken up with hands; 3/4 cup (120 g) orzo; Salt and pepper, to taste; Lemon wedge, for finishing; A handful of baby spinach (optional)

The story of this preparation

This soup shows how far a whole roasted chicken can go. I like making different kinds of chicken soup after I make a whole roasted chicken. Here is one version.

When my Italian mother-in-law was visiting early in my marriage, I suggested we make chicken soup. It was her instinct to add tomatoes. It was something I would not have done on my own.

What this moment held

Learned or inherited from

My Calabrian mother-in law

Why this version matters

Family tradition

Recipe snapshot

Servings: 6
Prep time: 20 minutes
Cook time: 2 hours 20 minutes

Ingredients

Bones and skin from 1 leftover roast chicken
Shredded cooked chicken (picked from the roast chicken before boiling)
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
A handful of fresh parsley, divided
1 Parmesan rind (optional)
2 carrots, sliced
2 celery stalks, sliced
1 (14 oz / 400 g) can whole tomatoes, broken up with hands
3/4 cup (120 g) orzo
Salt and pepper, to taste
Lemon wedge, for finishing
A handful of baby spinach (optional)

Directions

Make the Broth

This part is easy: I throw everything into the pot. Add the chicken bones and skin, onion, garlic, dried herbs, parsley, and Parmesan rind if using. Toss in the carrots, celery, and tomatoes. If you prefer your vegetables less soft, you can wait and add them later. Cover everything with water, add some salt and pepper, and bring it to a boil. Reduce to a simmer, cover, and let it cook for about 2 hours. Stir a few times.
Remove Bones and Optionally Add the Vegetables

Use tongs or a slotted spoon to remove the bones, skin, and Parmesan rind. Taste the broth. It should already be rich and aromatic. If you waited to add the vegetables earlier, add them now and simmer until tender, about 15–20 minutes.
Add the Orzo and Chicken

Stir in the orzo and cook for about 5 minutes. Then add the shredded chicken and cook until everything is heated through and the orzo is tender. Season with more salt and pepper to taste.
Finish

Finish with a squeeze of lemon and a sprinkle of fresh parsley. If you'd like, stir in a handful of baby spinach just before serving to let it wilt into the soup.

Recipe notes

Simmer bones with aromatics and herbs, remove bones, then add orzo and shredded chicken and finish with lemon.

Remember next time

Add shredded chicken near the end so it does not overcook.