Italian Penicillin Soup
A comforting Italian-style chicken soup with garlic, herbs, and fresh vegetables for ultimate healing warmth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian, Comfort Food
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
1 lb boneless, skinless chicken breasts or thighs
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1 cup small pasta (ditalini or orzo)
1 cup baby spinach or kale
Juice of 1 lemon
Salt and black pepper, to taste
Fresh parsley and grated Parmesan, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
Add chicken broth and chicken pieces. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
Remove chicken, shred it, and return it to the pot.
Stir in pasta and cook until al dente, about 8–10 minutes.
Add spinach or kale and cook for 1–2 minutes until wilted.
Stir in lemon juice and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley and Parmesan.
Notes
For richer flavor, use bone-in chicken and simmer longer before removing bones.
Add cannellini beans for extra protein and creaminess.
Great for freezing—just cook pasta separately when reheating.
Find it online: https://allrecipesmade.com/italian-penicillin-soup/
