Hearty Italian Penicillin Soup for Cozy Nights In
This Italian Penicillin Soup is a comforting blend of chicken broth and vegetables, perfect for chilly nights.
Equipment
- Large pot
Ingredients
Soup Base
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
Protein and Pasta
- 1 cup cooked chicken, shredded
- 8 oz ditalini pasta, cooked
Seasoning and Garnish
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Preparation Steps
- In a large pot over medium heat, combine chicken broth, diced carrots, diced celery, diced onion, minced garlic, dried thyme, oregano, and red pepper flakes. Stir well and bring to a gentle boil.
- Once boiling, reduce heat to low and let the soup simmer for about 15-20 minutes until the vegetables are tender.
- Add in shredded cooked chicken and cooked ditalini pasta. Stir well and heat through for about 5 minutes.
- Sprinkle salt and pepper to taste. Let simmer for another 5-10 minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning as needed during cooking.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 5mgIron: 10mg
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