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Italian Penicillin Soup

A close-up of a bowl of Italian penicillin soup, featuring tender chicken pieces, carrots, and pasta in a flavorful broth, garnished with fresh parsley.
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A comforting and immunity-boosting chicken soup with Italian herbs and pasta, perfect for sick days. This easy recipe is freezer-friendly and uses simple pantry ingredients.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz pastina or other small pasta
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken thighs and cook until browned on both sides. Remove chicken and set aside.
  2. Add carrot, celery, and onion to the pot. Cook until softened, about 5-7 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Return chicken to the pot. Add chicken broth, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Remove chicken from the pot and shred it. Return shredded chicken to the pot.
  6. Add pastina and cook according to package directions until al dente.
  7. Stir in fresh parsley. Serve hot.

Notes

  • This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a slow cooker version, combine all ingredients except pastina and parsley in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pastina during the last 20 minutes of cooking.
  • You can substitute other small pasta shapes for pastina.
  • For a gluten-free option, use gluten-free pasta.

Nutrition

Find it online: https://cutcooktaste.com/italian-penicillin-soup-1-hour-healing/