Description
Italian Penicillin Soup is a comforting and nourishing classic that combines tender vegetables, savory chicken, and aromatic herbs, perfect for chasing away the chills.
Ingredients
Scale
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots
- 2 celery ribs
- coarsely chopped
- 6 garlic cloves
- smashed and peeled
- 3/4 teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2 ounce) Parmigiano-Reggiano cheese rind
- plus grated cheese for garnish
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- fresh flat-leaf parsley leaves
- for garnish
Instructions
- In a large pot, combine the chicken broth, onion, carrots, celery, garlic, kosher salt, thyme, bay leaves, and the cheese rind.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for about 30 minutes, allowing the flavors to meld.
- Remove the thyme sprigs and bay leaves from the soup, then stir in the pastina pasta and cook according to package instructions until al dente.
- Add the shredded rotisserie chicken to the pot and heat through.
- Serve hot, garnished with grated Parmigiano-Reggiano cheese and fresh parsley leaves.
Notes
For extra flavor, consider adding a squeeze of lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: Italian Penicillin Soup, chicken soup, comforting soup, healthy soup, easy recipe