This is one of my absolute favorite soups of all time and believe me when I tell you it is a crowd pleaser. It’s the perfect riff on your mom’s chicken soup with just a little extra something thanks to the lemon and caramelized garlic! It’s rich and substantial, but still light and healthy. This soup is also quick and easy and will fill your home with that special chicken soup smell (plus lemon and garlic) which if you ask me make it even better. If you are a soup mega-fan like me, I promise you’ll enjoy this.
Seriously, what is better than chicken soup? When its cold out and you come inside… when you’re feeling lousy… when you just need to warm up. Bonus points for this one is that it’s packed with vitamins that can help soothe even the worst of colds. We love that!
Start out by searing the chicken in some olive oil, and then add the garlic to caramelize it. Cooking it slow and low like this allows it to really get soft and fragrant and takes out that garlicky bite – turning it sweet.
Once you’ve finished searing, add all of the other ingredients and cook until the chicken is falling apart. I used boneless chicken here because its so much easier to shred and I wanted this to come together quickly, but bone in chicken will lend extra flavor to the broth so if you’ve got time I suggest. doing it that way.
For the pasta – its really easiest to prepare outside of the soup. A lot of recipes tell you to cook the pasta in the soup, but if you have leftovers then the pasta will soak up all of the broth which leaves you with less to work with. And speaking of leftovers, this recipe is even better the next day.
To top it off since this soup is seasoned with fresh herbs, lemon, and parmesan, its perfectly light for spring, but still cozy in winter. I hope you enjoy!