Description
This Italian Penicillin Soup is a comforting and flavorful dish designed to warm your soul. Featuring a hearty combination of tender chicken, small pasta, and a medley of herbs simmered in a rich chicken broth with tomatoes, this soup offers the perfect blend of warmth and nutrition for chilly days or when you need a cozy meal.
Ingredients
Scale
Soup Base
- 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
Liquids and Protein
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
Other Ingredients
- 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 fragrant, creating a flavorful base for the soup.
- Add Seasonings: Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for an additional 1 minute, allowing the spices to release their aromas and enhance the depth of flavor.
- Simmer the Broth: Pour in the chicken broth and the diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15 minutes to meld the flavors.
- Cook the Pasta and Chicken: Add the shredded cooked chicken and small pasta to the pot. Continue simmering for 10-12 minutes, or until the pasta is tender and the chicken is heated through.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Garnish with fresh parsley for a bright finish and serve the soup hot for the best comforting effect.
Notes
- You can substitute the small pasta with any small shaped pasta like orzo or small shells.
- Use low-sodium chicken broth if you want to control the salt level more effectively.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
- The red pepper flakes add a mild heat; adjust the quantity according to your spice preference.
