Description
Nourishing Italian penicillin soup with tender chicken, vegetables, and herbs in a healing broth. A cozy, immune-boosting meal ready in one hour.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bone-in, skin-on chicken breast (about 1 pound)
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup small pasta (ditalini, orzo, or small shells)
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
- Drizzle of olive oil, for serving
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer.
- Cover partially and simmer 25–30 minutes, until the chicken is cooked through and tender.
- Remove chicken from the pot and discard skin and bones. Shred the meat into bite-sized pieces using two forks.
- Taste and season the broth with salt and pepper as needed.
- Return shredded chicken to the pot. Add pasta and cook according to package directions until al dente.
- Remove bay leaves. Stir in lemon juice and parsley to brighten the flavor.
- Ladle into bowls and top with Parmesan and a drizzle of olive oil.
Notes
- For a vegetarian version, replace chicken with white beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian