Description
Italian Penicillin Soup is a comforting, nourishing chicken soup infused with garlic, herbs, vegetables, and tender pasta. It is a warm and soothing bowl perfect for chilly days or when you need a hearty boost.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 cup cooked shredded chicken breast
- 1/2 cup small pasta (such as ditalini or orzo)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add minced garlic, carrots, and celery. Cook for another 3–5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a gentle boil.
- Add dried oregano and basil, then reduce heat and simmer for 10 minutes.
- Stir in the pasta and cook according to package instructions until tender.
- Add shredded chicken and simmer for an additional 5 minutes until heated through.
- Season with salt, black pepper, and lemon juice to taste.
- Ladle into bowls and garnish with fresh parsley and grated Parmesan before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a gluten-free version, substitute gluten-free pasta.
- Add a handful of fresh spinach at the end for extra nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
