Description
This Italian Penicillin Soup is a comforting and flavorful chicken soup with a perfect blend of herbs, spices, and tender pasta. It’s a hearty, soul-warming dish featuring shredded chicken, vegetables, and a savory tomato-based broth, ideal for chilly days or whenever you need a cozy meal.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup small pasta (like ditalini or elbow macaroni)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots and cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Seasonings: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for about 1 minute until the garlic releases its aroma.
- Simmer the Broth: Pour in the chicken broth and the canned diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to develop the flavors.
- Cook the Pasta: Add the shredded cooked chicken and small pasta to the pot. Continue simmering for another 10 to 12 minutes or until the pasta is cooked al dente and tender.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot to enjoy the full comforting flavors.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Adjust the red pepper flakes to your preferred spice level.
- Substitute gluten-free pasta for a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup freezes well; reheat gently on the stovetop.
