Italian Penicillin Soup
A heartwarming soup packed with aromatic goodness, perfect for chilly evenings or when feeling under the weather.
Ingredients
Base Ingredients
- 6 cups chicken broth A comforting base rich in flavor and nutrients.
- 1 cup diced carrots Adds a hint of natural sweetness.
- 1 cup diced celery Provides a lovely texture contrast.
- 1 cup diced onion Becomes sweet, caramelized bits as cooked.
- 2 cloves garlic, minced Infuses the soup with depth.
Herbs and Seasonings
- 1 teaspoon dried thyme Enhances the soup's herbal profile.
- 1 teaspoon dried oregano Adds a classic Italian touch.
- 1/2 teaspoon red pepper flakes Provides a subtle kick.
- Salt and pepper to taste Salt and pepper Essential seasonings to enhance flavors.
Main Ingredients
- 1 cup cooked chicken, shredded Juicy pieces that make this soup hearty.
- 8 oz cooked ditalini pasta Adds chewiness and soaks up broth.
- Fresh parsley for garnish Fresh parsley Sprinkle to finish off the soup.
Instructions
Preparation
- In a large pot, pour in the chicken broth and add the diced carrots, celery, onion, minced garlic, dried thyme, dried oregano, and red pepper flakes. Bring to a boil.
- Once boiling, reduce the heat and allow to simmer for 15-20 minutes until vegetables are tender.
- Stir in the shredded chicken and cooked ditalini pasta, mixing until combined, then season with salt and pepper to taste.
- Allow to simmer for another 5-10 minutes to meld flavors.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
For deeper flavors, add a splash of lemon juice before serving. Consider homemade chicken broth for freshness. Add cream for creaminess or additional vegetables like spinach for extra nutrients.