Description
Warm your soul with a bowl of Italian Penicillin Soup, a comforting dish bursting with fresh vegetables and hearty pasta in a savory broth. This easy-to-make recipe is perfect for chilly evenings or family gatherings, bringing warmth and joy to your dinner table. Just imagine the delightful aromas filling your kitchen as you create this vibrant, nourishing soup.
Ingredients
Scale
- 3 cups cooked shredded chicken breast
- 8 oz cremini mushrooms, sliced
- 1 cup dry Italian soup pasta (ditalini or tubetti)
- 6 cups low-sodium chicken bone broth
- 2 medium carrots, sliced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh Italian parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon slices and extra grated Parmesan (for serving)
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, heat olive oil. Sauté mushrooms, carrots, celery, onion, and garlic for 6 to 7 minutes until mushrooms brown.
- Simmer Broth & Chicken: Add chicken bone broth, shredded chicken, thyme sprigs, salt, and pepper. Bring to a boil, then simmer gently for 10 minutes.
- Cook Pasta & Add Lemon: Discard thyme stems. Stir in dry pasta and simmer uncovered for 7 to 9 minutes until tender. Stir in lemon juice, fresh parsley, and grated Parmesan.
- Ladle & Garnish: Ladle into warm bowls, garnish with a lemon wheel, extra Parmesan, and parsley. Serve hot with crusty sourdough bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg