Description
Italian Penicillin Soup is a comforting and nourishing chicken soup made with tender shredded chicken, vibrant vegetables, herbs, and small pasta simmered in a golden, flavorful broth brightened with fresh lemon and parsley.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 3/4 cup small pasta (such as ditalini or orzo)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 to 7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for 30 seconds until aromatic.
- Pour in the chicken broth and add oregano, thyme, crushed red pepper flakes, and bay leaf. Bring to a gentle boil.
- Reduce heat and simmer for 10 minutes to allow the flavors to develop.
- Add the shredded chicken and pasta. Continue simmering for 8 to 10 minutes, or until the pasta is tender.
- Season with salt and freshly ground black pepper to taste.
- Remove the bay leaf. Stir in fresh parsley and lemon juice just before serving.
- Ladle into bowls and serve hot.
Notes
- Add fresh spinach or kale during the last few minutes of cooking for extra greens.
- Substitute pasta with rice or gluten-free pasta if needed.
- Add a pinch of turmeric for additional warmth and color.
- For a creamier texture, stir in a splash of heavy cream or grated Parmesan before serving.
- If freezing, cook and store pasta separately to prevent it from becoming too soft.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 55 mg
