Description
Italian Penicillin Soup is a light, easy, and comforting soup perfect for when you’re feeling unwell. It’s a simple yet nourishing broth-based soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium)
- 1 cup cooked chicken, shredded
- 1/2 cup small pasta (like ditalini or orzo)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and pasta. Reduce heat and simmer until pasta is cooked through, about 8-10 minutes.
- Stir in fresh parsley. Season with salt and pepper to taste.
- Serve hot with lemon wedges.
Notes
- Use vegetable broth for a vegetarian option.
- Add ginger for an extra immune boost.
- Feel free to add other vegetables like spinach or zucchini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg