Lemon and Fregula Chicken Soup

Fregula is a peppercorn-shaped Sardinian pasta which is pre-toasted for a delicious nutty flavor, and a firm, chewable texture. This Italian ingredient is joined by tender chicken and Fiolaro, a variety of Italian broccoli, to make a Lemon and Fregula Chicken Soup. The texture of the fregula compliments the juicy, tenderness of the chicken. Then, fresh herbs and the juice of two lemons make the dish tastes like sunshine in a bowl. Try it with crusty bread on the side for a lunch (or dinner) and you’ll find yourself making it week after week.

How Do Your Cook Fregula?

Once you learn how to cook fregula it can really up your soup game. To cook fregula, simply boil it in salted water for about 8-10 minutes, or until al dente. Drain the pasta and then toss it with olive oil, salt, and pepper for a simple yet delicious side dish. Its toasted flavor and small bite texture perfectly compliments soups, salads, or even as a base for roasted vegetables. Its unique texture and nutty flavor make it a wonderful addition to any meal.

Lemon and Fregula Chicken Soup

---

• Author: Anna Franklin

Print Recipe

Description

A citrus take on delicious homemade chicken soup.

---

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 2 qt chicken stock, homemade or store-bought
• 1 bay leaf
• 1 bunch Fiolaro broccoli
• 1/2 lb fregula, cooked
• 1 thyme sprig
• 2 lemons, juiced
• 1 tbsp Better Than Bouillon chicken base
• 1 rosemary sprig, chopped
• Fresh Parmesan for garnish
• Thinly sliced lemon for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season chicken breasts with salt and pepper and place In a large soup pot with olive oil. The chicken breast get brown on the outside to develop flavor. 
2. Once the chicken is browned, add in the diced onion, herbs, chicken base, and chicken stock. Let the mixture simmer on low for an hour until the chicken is cooked through and able to be shredded. 
3. Remove the chicken from the pot and shred with two forks and return back to the pot.
4. Add in chopped Fiolaro broccoli, cooked fregula, and lemon juice. Let the mixture simmer until the greens are wilted. 
5. Garnish with fresh Parmesan, sliced lemon, and cracked pepper.

Story by Keith Recker
Recipe and Styling by Anna Calabrese Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.