Description
Italian Penicillin Soup is a warm, comforting bowl of chicken, vegetables, garlic, herbs, and pasta simmered in a rich broth. Perfect for fighting off a cold or simply craving a cozy, nourishing meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 6 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes (optional)
- 8 cups chicken broth
- 2 cups cooked shredded chicken (about 2 chicken breasts)
- 1 cup small pasta (like ditalini or orzo)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
- Stir in the garlic and red pepper flakes and cook for 1 minute.
- Pour in the chicken broth and bring to a gentle boil.
- Add shredded chicken, pasta, oregano, basil, salt, and pepper.
- Simmer for 10–12 minutes, or until pasta is tender.
- Stir in lemon juice and parsley.
- Ladle into bowls and top with freshly grated Parmesan before serving.
Notes
- Swap pasta with rice or quinoa for a gluten-free version.
- Add spinach or kale for extra greens.
- Use bone broth for deeper flavor.
- Store leftovers for up to 4 days in the fridge.
- Freeze without pasta for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
