Description
This Italian Penicillin Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, flavorful herbs, and small pasta shapes, it offers a warm, nutritious bowl that soothes the soul. The combination of sautéed vegetables, aromatic spices, and a rich broth makes this soup a delicious and satisfying meal for any occasion.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup small pasta (like ditalini or elbow macaroni)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking for about 5 minutes until they are softened and slightly translucent.
- Add Seasonings: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute, stirring constantly, until the spices release their fragrance and the garlic is golden but not burnt.
- Simmer the Broth: Pour in the chicken broth and the canned diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow flavors to meld.
- Cook the Pasta: Add the shredded cooked chicken and the small pasta to the pot. Continue to simmer for an additional 10 to 12 minutes, or until the pasta is tender but still firm to the bite.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls, garnish with fresh parsley, and serve hot to enjoy the comforting flavors.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a spicier soup, increase the red pepper flakes slightly.
- Substitute gluten-free pasta if desired for a gluten-free version.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use low-sodium chicken broth to control salt levels.
