Italian Penicillin Soup With Chicken
A healing, homemade Italian penicillin soup with chicken ; packed with tender meat, fresh herbs, and a golden broth that soothes the soul.
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Servings: 6
Calories: 290kcal
Cost: $18
Equipment
- 1 Large stockpot or Dutch oven
- 1 Fine-mesh strainer
- 1 Kitchen tongs
- 1 Ladle
- 1 Chef’s knife
- 1 Cutting board
- Measuring cups and spoons
- 2 Forks
Ingredients
Main Ingredients
- 2 lbs chicken thighs or breasts bone-in preferred
- 10 cups water for the broth
- 1 large onion, quartered adds depth
- 6 cloves garlic, smashed immune support
- 2 bay leaves classic flavor
- 3 stalks celery, chopped texture
- 2 large carrots, sliced sweetness
- ¼ cup fresh parsley brightness
- 2 sprigs fresh thyme earthy
- 1 sprig fresh rosemary aroma
- salt and black pepper to taste
- 2 tablespoon olive oil sauté
- 1 lemon, juiced brightness
Optional Add-ins
- 1 cup small pasta (ditalini or orzo) optional
- fresh spinach or kale extra greens
- parmesan rind umami
- red pepper flakes heat
Instructions
- Heat olive oil in a large stockpot. Sauté chicken, onion, garlic, and herbs until fragrant and lightly browned.
- Add water, carrots, celery, bay leaves, and optional parmesan rind. Bring to a boil, then reduce to simmer.
- Occasionally skim foam from the surface for a clearer broth. Simmer gently for 45–60 minutes.
- Remove chicken with tongs and shred with two forks.
- Return shredded chicken to pot. Stir in lemon juice, parsley, salt, pepper, and any optional greens or pasta. Simmer briefly to finish.
- Let the soup rest for 10–15 minutes before serving for best flavor.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 400g | Calories: 290kcal | Carbohydrates: 10g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 740mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6800IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2.5mg