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Lemon and Fregula Chicken Soup 1

Lemon and Fregula Chicken Soup

This magical Lemon and Fregula Chicken Soup transforms traditional comfort food with bright lemon and unique fregula pasta. Perfect for those seeking hearty nourishment with a Mediterranean flair, this soup combines healing ingredients that warm the body and nurture the spirit – especially welcome during winter or when feeling under the weather.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 285 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 3 medium carrots sliced into rounds
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • 1/4 teaspoon red pepper flakes optional
  • 8 cups chicken broth homemade preferred
  • 2 bay leaves
  • 1 pound boneless, skinless chicken thighs
  • 1 cup fregula sarda substitute with pearl couscous or orzo if unavailable
  • 2 lemons zest and juice
  • 3 cups fresh spinach or kale roughly chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • salt and freshly ground black pepper to taste
  • Parmesan cheese for serving (optional)

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion with a pinch of salt and cook until translucent, about 4-5 minutes. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
  • Stir in the minced garlic, dried thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
  • Add the chicken broth and bay leaves, bringing the mixture to a gentle boil.
  • Add the chicken thighs to the pot, reduce heat to maintain a simmer, and cook for 20 minutes until the chicken is tender and cooked through. Remove the chicken to a cutting board and let it cool slightly before shredding with two forks.
  • While the chicken cools, add the fregula to the simmering broth and cook according to package instructions, usually 10-12 minutes until al dente.
  • Return the shredded chicken to the pot. Add the lemon zest, lemon juice, and chopped greens. Stir and cook for 2-3 minutes until the greens are wilted but still vibrant.
  • Remove from heat and stir in the fresh dill and parsley.
  • Remove the bay leaves, then taste and adjust seasoning with salt and pepper. Let the soup rest for 10 minutes before serving. Ladle into bowls and top with freshly grated Parmesan if desired.

Notes

This soup keeps for 3-4 days in the refrigerator. When reheating, add a splash of water or broth as the fregula will continue to absorb liquid. For a vegetarian version, replace chicken with 2 cans of cannellini beans and use vegetable broth. You can also prepare this in a slow cooker or Instant Pot - see FAQs in the original recipe for specific instructions.

Nutrition

Calories: 285kcalCarbohydrates: 25gProtein: 24gFat: 10gSodium: 650mgFiber: 3gVitamin A: 120IUVitamin C: 35mgIron: 15mg
Keyword Chicken Soup, Fregula, Lemon Chicken Soup, Healing Soup, Mediterranean Soup
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