Classic Italian Penicillin Soup
A contemporary twist on classic chicken soup infused with herbs and vegetables, delivering comfort in a bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 lb chicken (preferably boneless and skinless)
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Infuse with Aromatics: Add the minced garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Bring to a Boil: Pour in the chicken broth and bring it to a gentle boil, inviting all the flavors to mingle.
- Simmer the Chicken: Add the chicken pieces to the boiling broth and simmer for about 20 minutes, until the chicken is cooked through and tender.
- Shred and Return: Remove the chicken from the pot, shred it with two forks, and return the delicious shreds back to the pot.
- Optional Pasta Addition: If using, add the pasta and cook according to package instructions until al dente, knowing that it will soak up some of that savory broth.
- Season to Perfection: Season with salt and pepper to taste, adjusting the flavor until it sings just right.
- Garnish and Serve: Serve hot, garnished with fresh parsley to brighten up the colors and flavors.
Notes
Serve with crusty Italian bread or a simple arugula salad. Grated Parmesan cheese adds extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg