Name: Healing Italian Penicillin Soup – Quick Comfort for Sick Days
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons Olive Oil (substitute with avocado oil for a neutral taste); 1 cup Diced Onion (use sweet onion for a milder taste); 2 medium Carrots (parsnips can be swapped for a different flavor); 2 stalks Celery (leeks work well for a unique twist); 3 cloves Minced Garlic (can use powdered garlic, reduce amount); 6 cups Chicken Broth (vegetable broth for a vegetarian version); 1 pound Chicken Breast (opt for chicken thighs for richer taste); 2 leaves Bay Leaves (discard before serving); 1 tablespoon Oregano (substitute with dried herbs at a third of the fresh amount); 1 tablespoon Thyme (substitute with dried herbs at a third of the fresh amount); ½ teaspoon Red Pepper Flakes (omit for a milder experience); 2 cups Pasta (replace with rice or omit for gluten-free); ¼ cup Fresh Lemon Juice (essential for balance); ¼ cup Chopped Parsley (can use dried parsley if fresh isn’t available)

Description

This Italian Penicillin Soup is a comforting and nourishing dish perfect for when sick, delivering warmth and flavor.

Ingredients

Scale

2 tablespoons Olive Oil (substitute with avocado oil for a neutral taste)
1 cup Diced Onion (use sweet onion for a milder taste)
2 medium Carrots (parsnips can be swapped for a different flavor)
2 stalks Celery (leeks work well for a unique twist)
3 cloves Minced Garlic (can use powdered garlic, reduce amount)
6 cups Chicken Broth (vegetable broth for a vegetarian version)
1 pound Chicken Breast (opt for chicken thighs for richer taste)
2 leaves Bay Leaves (discard before serving)
1 tablespoon Oregano (substitute with dried herbs at a third of the fresh amount)
1 tablespoon Thyme (substitute with dried herbs at a third of the fresh amount)
½ teaspoon Red Pepper Flakes (omit for a milder experience)
2 cups Pasta (replace with rice or omit for gluten-free)
¼ cup Fresh Lemon Juice (essential for balance)
¼ cup Chopped Parsley (can use dried parsley if fresh isn’t available)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.

2. Add minced garlic and sauté until fragrant, about 1 minute.

3. Pour in chicken broth, then add chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil.

4. Reduce heat to a simmer and partially cover pot. Cook for 25-30 minutes until chicken is cooked through.

5. Remove chicken from pot and shred it with two forks. Return the shredded chicken to the pot and adjust seasoning.

6. Add pasta to the pot and cook until al dente, about 8-10 minutes.

7. Just before serving, stir in fresh lemon juice and chopped parsley.

Notes

Drizzle with extra virgin olive oil before serving for added richness. Store in airtight containers for up to 4 days or freeze without pasta for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 3
Sodium: 800
Fat: 10
Saturated Fat: 1
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 35
Fiber: 3
Protein: 30
Cholesterol: 70