Ingredients
To bring this comforting dish to life, you’ll need a selection of fresh ingredients. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup small pasta, such as ditalini or orzo
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Juice of half a lemon
- Parmesan cheese, for serving
If you’re looking to make this soup vegetarian, you can substitute the chicken with hearty mushrooms and use vegetable broth instead. And for a gluten-free version, simply swap the pasta with your favorite gluten-free variety.
Instructions
Follow these straightforward steps to create a pot of nourishing Italian Penicillin Soup:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Add the sliced carrots and celery to the pot. Sprinkle with dried oregano and basil, and season with salt and pepper. Sauté the vegetables for about 5 minutes, allowing them to soften slightly.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
- Once boiling, add the shredded chicken and pasta. Reduce the heat to a simmer and cook for 10-12 minutes, until the pasta is tender.
- Stir in the fresh parsley and the juice of half a lemon. Adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and top with a generous sprinkle of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International