Description
This classic Italian Penicillin Soup is a soothing, nourishing dish that’s perfect for chilly days. The rich broth, tender chicken, and aromatic vegetables come together to create a comforting and satisfying meal.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 pound boneless, skinless chicken breasts, cubed
– 8 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups diced potatoes
– 1 cup diced zucchini
– 1 cup diced spinach or kale
– 2 tablespoons chopped fresh parsley
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
3. Add the cubed chicken to the pot and cook for 3-4 minutes, until the chicken is lightly browned.
4. Pour in the chicken broth and add the bay leaves, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
5. Reduce the heat to medium-low and let the soup simmer for 10 minutes.
6. Add the diced potatoes and zucchini. Continue simmering for 15-20 minutes, or until the vegetables are tender.
7. Stir in the spinach or kale and chopped parsley. Cook for an additional 2-3 minutes, until the greens are wilted.
8. Taste and adjust seasoning as needed.
9. Serve the Italian Penicillin Soup hot, with crusty bread on the side.
Notes
This soup is a great way to nourish your body and boost your immune system. For a heartier meal, you can add cooked pasta or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Italian