Description
This Italian Penicillin Soup is packed with tender chicken, nutritious vegetables like carrots, celery, and spinach, and savory herbs. It’s the perfect comfort food to warm you up, and it’s filled with healing ingredients to nourish your body.
Ingredients
Scale
- 1 lb chicken breast or chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 zucchini, diced
- 1 cup spinach (or kale), chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup small pasta (optional, such as ditalini, orzo, or small shells)
- Fresh parsley or basil, for garnish
- Parmesan cheese, for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for about 5–7 minutes per side, until browned and cooked through. Once cooked, remove the chicken from the pot and set it aside to cool. Shred the chicken into bite-sized pieces.
- In the same pot, add 2 tablespoons olive oil. Add the onion, carrots, and celery. Sauté for about 5–7 minutes until softened. Add minced garlic and sauté for another 1–2 minutes until fragrant.
- Add diced tomatoes (with juice) and chicken broth to the pot. Stir in basil, oregano, thyme, and bay leaf. Bring the mixture to a simmer, reduce heat to low, and let it cook for 15–20 minutes.
- Add shredded chicken and zucchini to the pot. Simmer for another 10–12 minutes until zucchini is tender.
- If adding pasta, stir it in and cook according to package instructions. Add spinach during the last 2–3 minutes of cooking.
- Taste the soup and adjust seasoning with salt and pepper. Add a squeeze of lemon juice or a dash of hot sauce for extra flavor.
- Ladle the soup into bowls and garnish with fresh parsley or basil. If desired, sprinkle with Parmesan cheese before serving.
Notes
- This soup is great for meal prep and can be stored in the fridge for up to 3 days.
- You can freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg