Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 1 tsp salt (adjust to taste); ½ tsp black pepper; 1 tsp dried oregano; ½ tsp dried thyme; ½ tsp red pepper flakes (optional); 1 ½ lbs bone-in, skinless chicken thighs (or boneless chicken breast); 6 cups low-sodium chicken broth; 1 (14.5 oz) can diced tomatoes; 1 Parmesan rind (for extra flavor, optional); 1 bay leaf; ½ cup small pasta (orzo, ditalini, or pastina); 2 tbsp fresh parsley, chopped; ½ cup grated Parmesan cheese; 1 tbsp fresh lemon juice (for brightness)

Description

This Italian Penicillin Soup is the ultimate comfort food, packed with tender chicken, fresh herbs, garlic, and hearty vegetables in a rich, immune-boosting broth. Inspired by classic Italian flavors, this feel-good soup is perfect for cold days or when you need a nourishing boost!

Ingredients

Units Scale

For the Soup Base:

2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp red pepper flakes (optional)

For the Chicken & Broth:

1 1/2 lbs bone-in, skinless chicken thighs (or boneless chicken breast)
6 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 Parmesan rind (for extra flavor, optional)
1 bay leaf
1/2 cup small pasta (orzo, ditalini, or pastina)

For Finishing:

2 tbsp fresh parsley, chopped
1/2 cup grated Parmesan cheese
1 tbsp fresh lemon juice (for brightness)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
Stir in salt, black pepper, oregano, thyme, and red pepper flakes.

Step 2: Cook the Chicken & Broth

Add chicken thighs, chicken broth, diced tomatoes, Parmesan rind, and bay leaf.
Bring to a boil, then reduce heat to a simmer and cook for 25 minutes, until the chicken is tender.

Step 3: Shred the Chicken & Cook Pasta

Remove chicken, shred it with two forks, and return it to the pot.
Stir in pasta and cook for another 8-10 minutes, until pasta is tender.

Step 4: Serve & Enjoy

Remove bay leaf and Parmesan rind.
Stir in fresh parsley, Parmesan cheese, and lemon juice for extra flavor.
Serve hot with crusty bread and extra Parmesan on top!

Notes

Gluten-Free Option: Use gluten-free pasta or rice instead.
Creamy Version: Stir in ½ cup heavy cream at the end.
Storage: Refrigerate for up to 4 days. Reheat with a splash of broth.
Boost Immunity: Add extra garlic, ginger, or a dash of turmeric for extra healing benefits.