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Bowl of Healing Italian Penicillin Soup topped with herbs and spices

Healing Italian Penicillin Soup

A warm and nourishing soup crafted to comfort and heal during illness, filled with wholesome ingredients and love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Adds healthy fat; opt for avocado oil for a neutral flavor.
  • 1 cup Diced Onion Provides sweetness; use sweet onions for a milder taste.
  • 2 medium Carrots Adds color and sweetness; swap with parsnips for a distinct flavor.
  • 2 stalks Celery Provides a crunchy, peppery note; leeks can be used for a different taste.
  • 3 cloves Minced Garlic Offers a pungent flavor; powdered garlic can substitute, but use less.
  • 6 cups Chicken Broth The heart of the soup; use vegetable broth for a vegetarian option.
  • 1 pound Chicken Breast For protein; chicken thighs can be used for more richness.
  • 2 leaves Bay Leaves Adds depth to the flavor; discard before serving for a cleaner taste.
  • 1 tablespoon Oregano An aromatic herb; swap with dried herbs (just a third of the amount).
  • 1 tablespoon Thyme Complements chicken well; use dried or fresh as desired.
  • 1/2 teaspoon Red Pepper Flakes Gives a little heat; omit if desired for a milder flavor.
  • 2 cups Pasta Fills up the soup; can be replaced with rice or omitted for gluten-free diets.
  • 1/4 cup Fresh Lemon Juice Brightens flavors; necessary for balancing richness.
  • 1/4 cup Chopped Parsley Adds a fresh finish; use dried parsley if fresh isn't available.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
  2. Incorporate the carrots and celery; sauté until just tender.
  3. Stir in minced garlic and continue to cook for about a minute.
  4. Pour in the chicken broth and add the chicken breasts, bay leaves, oregano, thyme, and pepper flakes.
  5. Bring to a boil, then reduce heat and simmer for about 20-30 minutes until the chicken is fully cooked.
  6. Remove chicken, shred it, and return it to the pot.
  7. Add the pasta and simmer per package instructions until al dente.
  8. Stir in lemon juice and chopped parsley before serving.

Notes

Serve steaming hot, garnished with fresh parsley and a squeeze of lemon. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.