Comforting Italian Penicillin Soup – Light & Flavorful
Italian Penicillin Soup is a lemony, herb-infused chicken broth made with garlic, vegetables, and tender chicken. It’s light, comforting, and perfect when you’re feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
-
2 tablespoons olive oil
-
1 medium onion, diced
-
2 carrots, diced
-
2 celery stalks, diced
-
4 garlic cloves, minced
-
1 lb boneless chicken thighs or breasts
-
8 cups chicken broth (low sodium)
-
Juice of 1 lemon
-
¼ cup chopped fresh parsley
-
1 teaspoon dried or 1 tablespoon fresh oregano
-
Salt and pepper, to taste
-
(Optional) ½ cup cooked acini di pepe or orzo
-
(Optional) Fresh basil, for garnish
Instructions
-
Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5–7 minutes.
-
Add garlic and cook for 30 seconds.
-
Add chicken and lightly brown on all sides.
-
Pour in broth and bring to a simmer.
-
Simmer uncovered for 20–25 minutes, until chicken is tender.
-
Remove chicken, shred with forks, and return to pot.
-
Stir in lemon juice, parsley, oregano, and season with salt and pepper.
-
Simmer 5 more minutes.
-
(Optional) Add cooked pasta just before serving.
-
Garnish with basil and serve hot.
Notes
-
For a vegetarian version, use cannellini beans and vegetable broth.
-
Skip the pasta for a lighter, brothy soup.
-
Great for freezing without pasta.
-
Add chili flakes for a spicy version.