Italian Penicillin Soup
Warm up with this hearty Italian penicillin soup, a comforting blend of tender chicken, vibrant vegetables, and aromatic herbs. This delightful dish is packed with flavor and perfect for chilly evenings or cozy family gatherings. Each spoonful brings back memories of love-filled kitchens, making it a true crowd-pleaser for all ages.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 4 boneless chicken thighs (about 1 lb)
- 2 medium carrots, chopped
- 2 celery stalks, sliced
- 3 cloves fresh garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup orzo pasta (or ditalini)
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Gather and chop all ingredients into bite-sized pieces for efficiency.
- In a large pot over medium heat, heat olive oil and sauté garlic until fragrant (about 30 seconds).
- Add chopped carrots and celery; sauté for five minutes until softened.
- Pour in chicken broth and bring to a simmer while scraping any bits off the pot.
- Add chicken thighs; cook for about 20 minutes until fully cooked.
- Stir in orzo and greens; cook according to pasta package instructions until al dente.
- Remove from heat; squeeze lemon juice over soup and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For added nutrition, swap in seasonal vegetables like zucchini or bell peppers. This soup can easily be made vegetarian by using vegetable broth instead of chicken broth.