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Italian Penicillin Soup

A comforting Italian chicken soup packed with vegetables, herbs, and pasta, known for its nourishing and healing qualities.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup small pasta
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and pepper to taste
Finishing
  • 2 tbsp parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.5 lemon juiced (optional)

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery until softened.
  2. Add garlic and cook until fragrant.
  3. Pour in chicken broth and bring to a boil.
  4. Add shredded chicken and herbs, then simmer for 10–15 minutes.
  5. Add pasta and cook until tender.
  6. Season with salt, pepper, and lemon juice if desired.
  7. Serve hot with parsley and Parmesan cheese.

Notes

For best results, use homemade broth and add pasta fresh when reheating.