Italian Penicillin Soup
This Italian Penicillin Soup is a soothing, no-pasta, light chicken soup made with herbs, lemon, and vegetables — perfect for when you’re feeling under the weather or want an easy-on-the-stomach dinner.
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 1 lb boneless skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium)
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 bay leaf
- 1 tbsp lemon juice
- 1 Parmesan rind (optional)
- salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot. Add onion, garlic, celery, and carrots; sauté 5–7 minutes until soft and fragrant.
- Add chicken, broth, rosemary, thyme, and bay leaf. Bring to a gentle boil, then reduce heat.
- Simmer uncovered for 25–30 minutes, until chicken is tender and flavors meld.
- Remove chicken, shred with forks, and return to pot.
- Stir in lemon juice, season with salt and pepper, and simmer 5 more minutes. Discard bay leaf and Parmesan rind.
- Garnish with fresh parsley and a drizzle of olive oil before serving.
Notes
Make it spicy with chili flakes, creamy with a splash of milk, or vegetarian by swapping chicken for white beans.