Italian Penicillin Soup

Description:

Italian Penicillin Soup is a comforting, flavorful chicken soup with an Italian twist, loaded with aromatic herbs, vegetables, and a hint of garlic. This nourishing dish is perfect for when you need a little boost or just want a delicious, hearty meal that warms you from the inside out.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: 35-40 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• 6 cups chicken broth
• 2 cups cooked, shredded chicken (use rotisserie chicken or leftover cooked chicken)
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup small pasta (like orzo, ditalini, or acini di pepe)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 tablespoon fresh lemon juice (optional, for a bright finish)

Equipment:

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle

Instructions:

Preparation (10 minutes):

1. Prepare the Vegetables:
   • Dice the onion, mince the garlic, and slice the carrots and celery.

Cooking the Soup (25-30 minutes):

1. Sauté the Vegetables:
   • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. If using red pepper flakes, add them now for a bit of spice.
2. Add the Broth and Tomatoes:
   • Pour in the chicken broth and the can of diced tomatoes with their juice. Stir in the dried oregano, dried basil, and bay leaf. Bring the mixture to a boil.
3. Add the Chicken and Pasta:
   • Add the cooked, shredded chicken to the pot. Stir in the pasta and season with salt and pepper. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente and the flavors have melded together.
4. Adjust Seasoning:
   • Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice for added brightness.

Finishing Touches (2-3 minutes):

1. Remove the Bay Leaf:
   • Discard the bay leaf.
2. Serve and Garnish:
   • Ladle the soup into bowls. Sprinkle with grated Parmesan cheese and garnish with fresh parsley, if desired.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 250-300
• Total Fat: 10g
  • Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 700mg
• Carbohydrates: 20g
  • Fiber: 3g
  • Sugars: 4g
• Protein: 20g

Notes:

• Chicken Options: Use leftover roast chicken, rotisserie chicken, or poached chicken breast for this recipe.
• Pasta Choices: Feel free to substitute with your preferred small pasta shape or even use rice for a different texture.
• Freezing: This soup freezes well, but it’s best to freeze it without the pasta, adding fresh pasta when reheating.

Serving Suggestions:

• Serve with a side of crusty Italian bread or garlic bread.
• Pair with a fresh green salad for a complete meal.

This Italian Penicillin Soup is your go-to recipe for comforting, flavorful nourishment – perfect for those chilly days or when you just need a comforting bowl of goodness!