Description
Hearty Italian penicillin soup warms souls with its rich, comforting blend of chicken, vegetables, and healing herbs. Nonna’s secret recipe delivers a nurturing bowl of wellness that hugs you from the inside out.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) bone-in, skinless chicken thighs (or boneless chicken breast)
- ½ cup grated Parmesan cheese
- 1 Parmesan rind (for extra flavor, optional)
Vegetables and Seasonings:
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
Liquids, Grains, and Additional Ingredients:
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1 (14.5 ounces/411 grams) can diced tomatoes
- ½ cup small pasta (orzo, ditalini, or pastina)
- 1 tablespoon fresh lemon juice (for brightness)
Instructions
- Drizzle olive oil into a spacious stockpot and warm it over medium heat until it shimmers slightly.
- Tumble chopped onion, minced garlic, diced carrots, and sliced celery into the pot, gently sautéing the aromatic vegetables until they become tender and translucent, approximately 4-5 minutes.
- Sprinkle salt, freshly ground black pepper, crumbled oregano, fragrant thyme, and a pinch of red pepper flakes over the softened vegetables, stirring to distribute the seasonings evenly and awaken their robust flavors.
- Pour rich chicken broth into the pot, allowing the liquid to cascade over the seasoned vegetables and create a flavorful base for the soup.
- Introduce shredded chicken into the simmering broth, ensuring the meat is well-distributed and begins to absorb the surrounding herbal notes.
- Cover the pot and let the soup gently simmer for 15-20 minutes, allowing the ingredients to meld together and intensify their collective taste profile.
- Carefully ladle the steaming soup into serving bowls, garnishing with fresh parsley or a sprinkle of grated parmesan cheese for an extra layer of comfort and flavor.
Notes
- Toast dried herbs briefly in the oil before adding vegetables to enhance their aromatic flavors and release deeper, richer taste profiles.
- Consider using homemade chicken stock instead of store-bought for a more robust, fresher soup with authentic Italian warmth and depth.
- Swap chicken for rotisserie or leftover roasted chicken to save cooking time and add extra layers of flavor, making this recipe perfect for quick weeknight meals.
- Adjust red pepper flakes quantity based on personal spice tolerance, ensuring the soup remains comforting and healing without overwhelming heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg