Italian Penicillin Soup
A warm and comforting Italian Penicillin Soup filled with tender chicken, fresh herbs, and small pasta, perfect for nourishing the body and soul.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten-Free option available
Ingredients
1.5 lbs Boneless Skinless Chicken Breasts or Thighs
2 tbsp Olive Oil
1 large Yellow Onion, chopped
3 medium Carrots, peeled and diced
3 medium Celery Stalks, diced
4-5 large Garlic Cloves, minced
8 cups Chicken Broth or Stock
1-2 cups Water, optional
1 cup Ditalini or small pasta, dry
1/4 cup Fresh Parsley, chopped
2 tbsp Fresh Dill, chopped
1 tsp Dried Oregano
1 Bay Leaf
Salt and Freshly Ground Black Pepper, to taste
Parmesan Cheese, grated for serving
Lemon Wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 7-10 minutes until softened
- Stir in garlic, oregano, salt, and pepper. Cook for 1-2 minutes until garlic is fragrant
- Add chicken to the pot and pour in chicken broth and optional water. Add bay leaf, ensuring the liquid covers the chicken. Bring to a gentle boil, then reduce heat to low
- Cover and simmer for 15-20 minutes until chicken is cooked through
- Remove chicken, shred it into bite-sized pieces, and discard the bay leaf
- Return shredded chicken to the pot, increase heat to medium-high, and add pasta. Cook according to package directions until al dente
- Stir in fresh parsley and dill, and adjust seasoning as needed. Serve hot, garnished with Parmesan and lemo
Notes
You can substitute chicken with chickpeas or white beans for a vegetarian option.
Store leftovers in the fridge for 3-4 days or freeze for 2-3 months.
Find it online: https://onthatplate.com/italian-penicillin-soup/