Description
A hearty and soothing Italian Penicillin Soup featuring shredded chicken, fresh vegetables, and delicate pasta simmered in a flavorful chicken broth, finished with a bright splash of lemon and topped with Parmesan and parsley for a comforting meal perfect for cold days or when feeling under the weather.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
Soup
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1/2 cup acini di pepe or orzo pasta
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh spinach or escarole, chopped
- Salt and pepper to taste
To Serve
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Heat and sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add vegetables and herbs: Stir in the minced garlic, sliced carrots, celery, dried oregano, thyme, and optional red pepper flakes. Cook for an additional 5 minutes until the vegetables start to soften and the mixture is fragrant.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer gently for 10 minutes to meld flavors.
- Cook the pasta: Stir in the acini di pepe or orzo pasta and cook according to package instructions, about 8–10 minutes, until al dente.
- Add chicken and lemon: Incorporate the shredded cooked chicken and freshly squeezed lemon juice into the soup. Simmer together for an additional 5 minutes to warm through and infuse flavors.
- Add greens and finish seasoning: Stir in the chopped spinach or escarole and cook for 2 minutes until wilted. Season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley for a flavorful finish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and substitute chickpeas or white beans in place of chicken.
- You can swap spinach with kale or Swiss chard for different leafy greens.
- This soup freezes well; to maintain pasta texture, omit pasta before freezing and add it freshly cooked when reheating.
