Italian Penicillin Soup
A warm and hearty soup enriched with tender vegetables and shredded chicken, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
Soup Base
- 6 cups chicken broth The rich and flavorful base that makes every sip comforting.
- 1 cup diced carrots Sweet and tender, they add a lovely color and texture.
- 1 cup diced celery Crisp and aromatic, bringing a refreshing crunch.
- 1 cup diced onion Adds savory depth with natural sweetness.
- 2 cloves garlic, minced Providing a fragrant aroma and rich taste.
- 1 teaspoon dried thyme Earthy and aromatic for enhancing flavor.
- 1 teaspoon dried oregano Adds a herby touch that is quintessential in Italian cooking.
- 1/2 teaspoon red pepper flakes For a hint of heat that invigorates the senses.
Protein & Pasta
- 1 cup cooked chicken, shredded Juicy and tender, it adds protein and heartiness.
- 8 oz cooked ditalini pasta Small pasta that acts as a comforting addition.
Seasoning & Garnish
- to taste Salt and pepper Essential for balancing the flavors.
- to garnish Fresh parsley Bright and vibrant, perfect for flavor and presentation.
Instructions
Preparation
- In a large pot, combine the chicken broth, diced carrots, celery, onion, garlic, dried thyme, dried oregano, and red pepper flakes. Stir together and bring to a boil.
- Reduce heat to a gentle simmer and let it warm for about 15-20 minutes until the vegetables are tender.
- Add the shredded chicken and the cooked ditalini pasta into the pot. Stir well to combine and season with salt and pepper to taste.
- Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
For a vegetarian version, use vegetable broth. You can substitute quinoa or whole-wheat pasta for a healthier option. It’s also great for meal prep; store servings in the fridge for up to three days or freeze for future enjoyment.