Italian Penicillin Soup
A comforting broth filled with nourishing ingredients, perfect for chilly days or when you're feeling under the weather.
Ingredients
Soup Base
- 6 cups rich, savory chicken broth Envelops the dish in warmth
- 1 cup diced carrots Adds sweetness and vibrant color
- 1 cup diced celery Contributes a delightful crunch
- 1 cup diced onion Brings depth and sweetness
- 2 cloves minced garlic Releases aroma when cooked
- 1 teaspoon dried thyme Imparts an herbal essence
- 1 teaspoon dried oregano Evokes Italian flavors
- 1/2 teaspoon red pepper flakes Adds a touch of warmth
Add-ins
- 1 cup cooked chicken, shredded For easy eating
- 8 oz cooked ditalini pasta Morsels to soak up the broth
- to taste salt and pepper For seasoning
- Fresh parsley For garnish
Instructions
Preparation
- In a large pot, combine chicken broth, carrots, celery, onion, garlic, thyme, oregano, and red pepper flakes. Bring to a boil.
- Once boiling, reduce heat and let simmer for 15-20 minutes until vegetables soften.
- Add shredded chicken and ditalini pasta, stirring to combine, and season with salt and pepper to taste.
- Allow to simmer for an additional 5-10 minutes until everything is heated through and flavorful.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
For a quicker preparation, follow the step-by-step directions closely. Always sauté vegetables before adding broth to enhance their flavors.