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PdfPreheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes, until soft and golden. Set aside to cool.
Pat chicken breasts dry, flatten, and season generously with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, sauté onions, carrots, and celery for 5-7 minutes until softened. Squeeze the roasted garlic cloves out of their skins, mash with a fork, and add to the pot.
Deglaze the pot with a splash of chicken stock, scraping up browned bits. Add the remaining chicken stock, bay leaf, Parmesan rind (if using), and soy sauce (if using). Bring to a gentle simmer.
Return chicken breasts to the pot. Simmer gently for 15-20 minutes until the chicken is tender and fully cooked. 6. Remove chicken, shred with two forks, and return to the pot. Discard bay leaf and Parmesan rind.
Add fresh ravolini to the simmering soup and cook for 2-3 minutes until tender.
Season with salt and pepper to taste. Add a squeeze of lemon juice to brighten the flavors.