Description
This Italian Penicillin Soup is a comforting blend of garlic, herbs, and vibrant vegetables that heals both body and soul.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken Broth
- 1 pound Chicken Breast (diced)
- 2 leaves Bay Leaves
- 1 teaspoon Oregano (dried)
- 1 teaspoon Thyme (dried)
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1 cup Pasta (any shape)
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Parsley (chopped fresh)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened and fragrant.
- Add minced garlic and sauté for another minute until it becomes aromatic.
- Pour in chicken broth and add in the chicken breast. Include bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer.
- Simmer covered for 25-30 minutes until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return to the pot. Season with salt and pepper.
- Stir in the pasta and cook until al dente according to package instructions, about 7-10 minutes.
- Remove bay leaves and stir in fresh lemon juice and parsley. Adjust seasoning as needed before serving hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg