Description
Classic Italian Penicillin Soup is a soothing, nourishing dish perfect for chilly days. The rich broth, tender chicken, and aromatic vegetables create a comforting and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts, cubed
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups diced potatoes
- 1 cup diced zucchini
- 1 cup diced spinach or kale
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
- Add the cubed chicken to the pot and cook for 3-4 minutes, until the chicken is lightly browned.
- Pour in the chicken broth and add the bay leaves, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to medium-low and let the soup simmer for 10 minutes.
- Add the diced potatoes and zucchini. Continue simmering for 15-20 minutes, or until the vegetables are tender.
- Stir in the spinach or kale and chopped parsley. Cook for an additional 2-3 minutes, until the greens are wilted.
- Taste and adjust seasoning as needed.
- Serve the Italian Penicillin Soup hot, with crusty bread on the side.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- It can be frozen for up to 2 months.
- Feel free to add other vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Italian Penicillin Soup, comfort food, chicken soup, Italian soup, healthy soup