Italian Penicillin Soup
A delightful and hearty soup combining tender chicken, fresh vegetables, and flavorful herbs, perfect for any occasion.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Italian
Servings 6 servings
Calories 250 kcal
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes (optional)
- 8 cups chicken broth
- 14.5 ounces can diced tomatoes, undrained
- 1 cup small pasta (like ditalini or elbow)
- 2 cups cooked shredded chicken rotisserie chicken works well
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- 1 unit Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until translucent.
Stir in 2 cloves of minced garlic, 2 medium diced carrots, and 2 diced celery stalks. Cook for another 5 minutes.
Add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/2 teaspoon of red pepper flakes. Stir and cook for about 1 minute.
Pour in 8 cups of chicken broth and add 1 can of diced tomatoes. Stir and bring to a boil.
Add 1 cup of small pasta and cook according to package instructions, usually about 8-10 minutes.
Stir in 2 cups of cooked shredded chicken and 1 cup of chopped fresh spinach. Cook for an additional 2-3 minutes.
Season with salt, pepper, and the juice of 1 lemon. Stir and serve garnished with fresh parsley.
Calories: 250kcalProtein: 20gSodium: 800mg
Keyword chicken soup, comfort food, hearty