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–+ servings

Italian Penicillin Soup

A comforting and nourishing twist on classic chicken soup, featuring lemon, garlic, and fresh herbs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil For sautéing
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1 lb chicken breasts or thighs (boneless & skinless)
  • 8 cups chicken broth (homemade or low-sodium)
  • 1 cup small pasta (ditalini, orzo, or acini di pepe) To soak up the broth
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 whole zest and juice of 1 lemon Add at the end for brightness
  • to taste salt and pepper
  • 2 tbsp chopped fresh parsley or basil (for garnish)
  • to taste freshly grated Parmesan Optional but highly encouraged

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
  2. Add garlic, carrots, and celery. Cook another 4–5 minutes until veggies begin to soften.
  3. Nestle in the chicken pieces. Pour in the broth. Add oregano and thyme. Bring to a boil.
  4. Lower heat and simmer for 20–25 minutes, until the chicken is fully cooked and tender.
  5. Remove chicken, shred it with two forks, and return it to the pot.
  6. Stir in the pasta and lemon juice + zest. Cook for another 8–10 minutes, or until the pasta is al dente.
  7. Taste, season with salt and pepper. Sprinkle with fresh herbs and a generous dusting of Parmesan.
  8. Serve hot, and feel your soul sigh with relief.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 22gProtein: 28gFat: 12gFiber: 3gSugar: 4g

Notes

Use good-quality broth for the best flavor. Add lemon at the end to keep the soup bright and not bitter. Make it ahead – it tastes even better the next day. Shred the chicken with a fork or mixer for perfect texture.

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