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Italian Penicillin Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 35 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

This comforting Italian Penicillin Soup features tender boneless chicken thighs simmered with fresh vegetables, aromatic garlic, and oregano in a flavorful low-sodium chicken broth. Enhanced with optional small pasta like orzo, this hearty soup is perfect for a cozy meal that warms you up from the inside out.

Ingredients

Meat

  • 1 lb boneless chicken thighs

Vegetables

  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced

Liquids & Seasoning

  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1-2 tbsp olive oil (for sautéing)

Optional

  • Small pasta (e.g., orzo) – amount as desired

Instructions

  1. Prepare Ingredients: Chop the carrots and celery, dice the onion, and mince the garlic cloves thoroughly to ensure even cooking and flavor distribution.
  2. Sauté Onions and Garlic: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
  3. Sear Chicken Thighs: Place the boneless chicken thighs in the pot with the onions and garlic. Cook for 4-5 minutes per side until they develop a light brown color, which adds depth to the soup’s flavor.
  4. Add Vegetables: Stir in the chopped carrots and celery. Cook the mixture for around 5 minutes to slightly soften the vegetables and blend the flavors.
  5. Add Broth and Simmer: Pour in 4 cups of low-sodium chicken broth, ensuring the ingredients are fully covered. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes to allow the chicken to cook through and flavors to meld.
  6. Season and Add Pasta: Stir in 1 teaspoon of dried oregano and season with salt and pepper to taste. If using, add the small pasta such as orzo during the last 10 minutes of cooking so it becomes tender but not mushy.
  7. Serve: Ladle the hot soup into bowls and serve immediately, preferably with crusty bread to soak up the flavorful broth.

Notes

  • Using boneless chicken thighs ensures tenderness and rich flavor.
  • You can substitute orzo with other small pasta like ditalini or small shells.
  • Adjust seasoning after simmering to suit your taste.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • For a thicker soup, shred the chicken and stir it back into the broth before serving.

Find it online: https://slsrecipes.com/italian-penicillin-soup-recipe/