Italian Penicillin Soup
A hearty, comforting Italian soup packed with immune-boosting ingredients like garlic, ginger, and robust herbs, designed to soothe and nourish, much like a delicious dose of penicillin.
Ingredients
- •2 tbsp Olive Oil
- •1 medium, diced Yellow Onion
- •2 medium, diced Carrots
- •2 diced Celery Stalks
- •6-8 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
- •0.25 tsp (optional, for a kick) Red Pepper Flakes
- •6 cups Low-Sodium Chicken Broth
- •1 Bay Leaf
- •0.75 cup Small Pasta (Ditalini, Orzo, or Small Shells)
- •5 oz (about 5 cups loosely packed) Fresh Spinach
- •1 for juice (about 2 tbsp) Lemon
- •0.25 cup, chopped, for garnish Fresh Parsley
- •to taste for serving Parmesan Cheese
- •to taste Salt and Freshly Ground Black Pepper
Instructions
- 1.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
- 3.
Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- 4.
Add the chicken breast or thighs to the pot. Brown lightly on all sides for about 3-4 minutes.
- 5.
Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
- 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.
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.
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.
Return the shredded chicken to the pot. Stir in the fresh spinach until it wilts, which should only take 1-2 minutes.
- 10.
Remove and discard the bay leaf. Stir in the fresh lemon juice.
- 11.
Season the soup generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.
- 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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux