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Italian Penicillin Soup Recipe: Comfort Food That Heals

Italian Penicillin Soup Recipe: Comfort Food That Heals
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Warm up with this nourishing Italian Penicillin Soup, a wholesome and comforting dish that soothes both body and soul. Perfect for chilly days or when you’re feeling under the weather, this soup combines tender chicken, fresh vegetables, and aromatic herbs to create an irresistible bowl of goodness. Easy to prepare and customizable with your favorite pasta or extra veggies, it’s a family-friendly recipe that can be made ahead and frozen for busy weeknights. With each spoonful, you’ll experience the healing embrace of flavors that make this soup a true home-cooked delight.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 whole chicken breast, bone-in and skin-on (about 1 pound)
  • 2 bay leaves
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant—avoid browning.
  3. Pour in the chicken broth. Nestle the chicken breast into the pot along with bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil then reduce heat to maintain a steady simmer.
  4. Cover partially and let simmer for 25–30 minutes until the chicken is cooked through. Remove the chicken breast carefully once done; set aside to cool slightly.
  5. Remove skin and bones from cooled chicken. Shred meat into bite-sized pieces with two forks. Season broth with salt and pepper gradually as flavors concentrate during cooking.
  6. Return shredded chicken to the pot. Bring back to gentle boil. Add pasta; cook according to package directions until al dente.
  7. Remove bay leaves. Stir in fresh lemon juice and chopped parsley for brightness. Taste; adjust seasoning as needed before serving.

Nutrition

Find it online: https://dailyrecipetime.com/italian-penicillin-soup-recipe-comfort-food-that-heals/