Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4-5 days. The flavors will deepen as the soup sits.
Freezing: This soup freezes very well, making it a great meal-prep option. Freeze in portions, ensuring there’s enough liquid to cover the chicken and vegetables. It can be stored for up to 3 months in the freezer.
Reheating: Reheat gently on the stovetop over low heat. If the soup has thickened in storage, add a bit of water or broth to thin it out. If pasta or rice was added, it may absorb more broth over time, so consider adding extra broth when reheating.
Variations
Gluten-Free Option: Replace the pasta with gluten-free noodles or rice, or omit the starch entirely for a lighter soup.
Vegetarian Version: Substitute the chicken with hearty vegetables like potatoes, zucchini, or mushrooms, and use vegetable broth instead. Chickpeas or white beans are great protein substitutes.
Spicy Italian Penicillin: For a bit of heat, add red pepper flakes or a chopped chili to the soup. It provides a warming kick that boosts circulation.
Creamy Version: For a creamier take, stir in a splash of heavy cream or coconut milk just before serving.
Herb Variations: While rosemary and oregano are traditional, you can experiment with thyme or basil for a different flavor profile.
