Italian Penicillin Soup
A warm and comforting soup, perfect for those chilly nights, packed with wholesome ingredients and healing flavors.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped the tear-jerker, but worth it!
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken rotisserie works wonders here!
Vegetables
- 2 carrots thinly sliced
- 2 stalks celery, chopped
Broth and Pasta
- 8 cups chicken broth or vegetable broth if you prefer
- 1 cup small pasta like pastina or orzo
Seasoning and Garnish
- 1 handful fresh herbs like parsley or basil for garnish
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Toss in the chopped onion and let it sweat for about 5 minutes until it turns translucent.
- Add the minced garlic and continue sautéing for another minute.
Cooking the Vegetables
- Add the sliced carrots and chopped celery. Let them cook down for about 5-7 minutes until they begin to soften.
Adding Broth
- Carefully pour in the chicken broth (or vegetable broth, if you’re going that route).
- Raise the heat to bring everything to a gentle boil.
Cooking Pasta
- Once boiling, stir in the pasta. Cook according to package instructions (usually around 7-10 minutes), or until al dente.
Finishing Touches
- After the pasta is cooked, stir in the cooked chicken.
- Season with salt and pepper to your liking.
- Let it simmer for about 5 more minutes, allowing all the flavors to meld and develop.
Serving
- Ladle the soup into bowls, sprinkle with fresh herbs, and maybe even a drizzle of olive oil for extra flair.
Notes
This soup is perfect for meal prep! Make a big batch and store leftovers in the fridge for up to 4 days or freeze for a rainy day. Add a sprinkle of parmesan cheese on top for an extra touch.