Description
This Italian Penicillin Soup is a healing twist on the classic chicken soup. Packed with shredded chicken, fresh vegetables, garlic, herbs, and parmesan, it’s nourishing, flavorful, and the ultimate comfort food for when you’re under the weather or just craving something cozy.
Ingredients
- 1 lb (450 g) chicken breast or thighs (shredded after cooking)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 6 cups chicken broth (homemade or store-bought)
- 1 cup small pasta (orzo, ditalini, or pastina)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated parmesan cheese, for serving
- Optional: a squeeze of lemon juice for brightness
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and Italian seasoning.
2. Add chicken and broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until chicken is tender.
3. Remove chicken, shred with two forks, then return to the pot.
4. Add pasta and cook until al dente, following package instructions.
5. Adjust seasoning with salt and black pepper.
6. Ladle soup into bowls, garnish with parsley, parmesan, and lemon juice if using. Serve with crusty bread.
Notes
Add spinach or kale for extra greens.
Swap pasta for rice if preferred.
For creaminess, stir in a splash of milk or cream.
To make in a slow cooker: cook chicken, veggies, and broth on low 6 hours, shred chicken, add pasta last 30 minutes.
Soup freezes best without pasta—add fresh when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg