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Italian Penicillin Soup

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Italian Penicillin Soup is a comforting, healing chicken soup with an Italian twist, featuring fresh herbs, vegetables, and a touch of Parmesan. Perfect for cold days or when you need a nourishing meal.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breast
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp dried oregano
  • 8 cups chicken broth
  • 1 Parmesan rind (optional)
  • 1 cup small pasta (ditalini or orzo)
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Add chicken, rosemary, thyme, oregano, salt, and pepper. Cook for 3-4 minutes until chicken is slightly browned.
  3. Pour in chicken broth and add Parmesan rind if using. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is cooked through.
  4. Remove chicken, shred with forks, and return to pot.
  5. Add zucchini and pasta. Simmer for 8-10 minutes until pasta is al dente.
  6. Stir in parsley and grated Parmesan. Adjust seasoning as needed. Serve warm.

Notes

For a vegetarian version, use vegetable broth and substitute chicken with white beans or chickpeas.Use rotisserie chicken for quicker preparation.Freeze soup without pasta for better texture upon reheating.For extra richness, stir in a splash of cream or ricotta at the end.Red pepper flakes can be added for a spicy kick.

Nutrition

Find it online: https://cookibly.com/italian-penicillin-soup/