Description
This Italian Penicillin Soup is a comforting, nourishing dish that’s perfect for chilly days. Packed with tender chicken, fresh vegetables, and fragrant herbs, it’s a flavorful and satisfying meal that’s easy to prepare.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 cups uncooked ditalini pasta (or other small pasta)
Chopped fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
2. Add the chicken and cook until lightly browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until the vegetables are tender.
4. Add the garlic and sauté for an additional minute, until fragrant.
5. Pour in the chicken broth and add the bay leaves, thyme, oregano, and red pepper flakes (if using). Bring the soup to a boil.
6. Reduce the heat to medium-low and add the cooked chicken back to the pot. Simmer for 10 minutes.
7. Add the ditalini pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
8. Season with salt and black pepper to taste.
9. Serve the Italian Penicillin Soup hot, garnished with chopped fresh parsley.
Notes
For a heartier meal, serve the soup with crusty bread or a side salad. You can also adjust the spice level by adding more or less crushed red pepper flakes. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian