Fregula is a peppercorn-shaped Sardinian pasta which is 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 very Mediterranean chicken soup. Fresh herbs and the juice of two lemons means the dish tastes like sunshine in a bowl.
Lemon and Fregula Chicken Soup Recipe
INGREDIENTS
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, toasted and 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
INSTRUCTIONS
- 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.
- 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.
- Remove the chicken from the pot and shred with two forks and return back to the pot.
- Add in chopped Fiolaro broccoli, cooked fregula, and lemon juice. Let the mixture simmer until the greens are wilted.
- Garnish with fresh Parmesan, sliced lemon, and cracked pepper.
Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla
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