Description
A comforting and nourishing soup known as Italian Penicillin, perfect for cold days or when you’re feeling under the weather. Packed with wholesome ingredients and rich flavors.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb chicken thighs, boneless and skinless
- 8 cups chicken broth
- 1 cup small pasta (like ditalini)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until softened.
- Add chicken thighs and cook until browned.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Add pasta, thyme, and rosemary. Cook until pasta is tender.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use high-quality chicken broth for best flavor.
- You can substitute chicken thighs with chicken breast if preferred.
- Add a squeeze of lemon for extra brightness.
- This soup freezes well for later meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg