Description
A comforting and nourishing Italian Penicillin Soup recipe that is perfect for warming up on a cold day or fighting off a cold. This hearty soup is packed with chicken, vegetables, pasta, and flavorful herbs in a delicious broth.
Ingredients
Scale
Broth:
- 6 cups low-sodium chicken broth
Soup:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1/2 cup acini di pepe or orzo pasta
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh spinach or escarole (chopped)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the Broth: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, celery, oregano, thyme, and red pepper flakes. Cook until vegetables soften.
- Cook the Soup: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add pasta and cook until al dente. Stir in chicken, lemon juice, and simmer. Add spinach and wilt. Season with salt and pepper.
- Serve: Top with Parmesan and parsley. Serve hot.
Notes
- For a vegetarian version, use vegetable broth and chickpeas or white beans. Kale or Swiss chard can replace spinach.
- Soup freezes well; add pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
