Description
Italian Penicillin Soup is a comforting and nourishing chicken soup with a twist of lemon, perfect for cold days or when you need a cozy meal. This recipe is easy to make and brings warmth to both body and soul.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (preferably rotisserie)
- 1 cup ditalini or small pasta
- 1/4 cup chopped fresh parsley
- juice of 1 lemon
- salt and black pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat the Olive Oil: In a large pot over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3 to 4 minutes.
- Sauté Vegetables: Stir in the garlic, carrots, celery, oregano, and red pepper flakes (if using). Cook for another 4 to 5 minutes until vegetables begin to soften.
- Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the shredded chicken and pasta, then reduce heat and simmer for 10 to 12 minutes, or until the pasta is tender.
- Finish the Soup: Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste. Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
- For a richer broth, use homemade chicken stock.
- Add extra lemon juice or a splash of white wine vinegar for more brightness.
- Can be made gluten-free with GF pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
