Italian Penicillin Soup

• •2 tbsp Olive Oil
• •1 medium, diced Yellow Onion
• •2 medium, diced Carrots
• •2 diced Celery Stalks
• •6 cloves, minced Garlic
• •1 inch piece, grated Fresh Ginger
• •1 lb Boneless, Skinless Chicken Breast or Thighs
• •1 tbsp Tomato Paste
• •1 tsp Dried Oregano
• •0.5 tsp Dried Thyme
• •0.3 tsp (optional, for a kick) Red Pepper Flakes
• •6 cups Low-Sodium Chicken Broth
• •1 Bay Leaf
• •0.8 cup Small Pasta (Ditalini, Orzo, or Small Shells)
• •5 oz (about 5 cups loosely packed) Fresh Spinach
• •1 for juice (about 2 tbsp) Lemon
• •0.3 cup, chopped, for garnish Fresh Parsley
• •to taste for serving Parmesan Cheese
• •to taste Salt and Freshly Ground Black Pepper

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. 2

   Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.

3. 3

   Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Add the chicken breast or thighs to the pot. Brown lightly on all sides for about 3-4 minutes.

5. 5

   Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.

6. 6

   Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.

7. 7

   Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then set aside.

8. 8

   Increase the heat to medium-high and add the small pasta to the simmering broth. Cook according to package directions (usually 7-10 minutes) until the pasta is al dente.

9. 9

   Return the shredded chicken to the pot. Stir in the fresh spinach until it wilts, which should only take 1-2 minutes.

10. 10

    Remove and discard the bay leaf. Stir in the fresh lemon juice.

11. 11

    Season the soup generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.

12. 12

    Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately.

Chef's Tips

• 💡For an extra layer of flavor, use high-quality homemade chicken broth if available.
• 💡Do not overcook the pasta; it will continue to absorb liquid and soften in the hot soup. Aim for al dente.
• 💡To make this vegetarian, omit the chicken and use vegetable broth. Add a can of drained and rinsed cannellini beans along with the pasta for protein.
• 💡If preparing ahead, cook the pasta separately and add it to individual bowls before serving to prevent it from getting mushy.
• 💡Adjust the amount of garlic and ginger to your preference for a stronger 'penicillin' kick.