Introduction
There’s nothing quite like a warm bowl of soup to soothe the soul, and this Italian Penicillin Soup is here to do just that. Bursting with flavor and filled with tender vegetables, shredded chicken, and delicate pasta, this comforting dish is perfect for chilly nights or when you’re feeling under the weather. With each spoonful, you’ll find yourself wrapped in a cozy embrace of rich broth and fresh ingredients that evoke the heartwarming essence of home-cooked meals. Let’s dive into the wonderful flavors of Italy and whip up a pot of this delightful soup!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 1/2 cups shredded rotisserie chicken
- 1 cup small pasta (such as orzo or ditalini)
- 1 cup fresh spinach, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat. Watch for it to shimmer, indicating it’s ready.
- Add the diced onion and sauté until translucent, about 4-5 minutes. The aroma will fill your kitchen as it begins to soften.
- Stir in the minced garlic, diced carrots, and celery, and cook for an additional 5 minutes, allowing the vegetables to become tender and fragrant.
- Introduce the dried oregano and thyme, stirring to combine. You’ll love how the scent of herbs brightens up the mixture!
- Pour in the chicken broth and bring the delightful mixture to a boil. The bubbling broth is where the magic begins!
- Once boiling, add the shredded chicken and small pasta. Reduce the heat to simmer and cook until the pasta is al dente, about 8-10 minutes.
- Stir in the vibrant fresh spinach and season with salt and pepper to taste, creating a burst of color in your pot.
- Serve hot, garnished with fresh parsley and a side of lemon wedges for a zesty kick. Enjoy every comforting spoonful!
Notes or Tips
This soup is incredibly versatile! Feel free to use up any vegetables you have on hand, such as zucchini or green beans. For a heartier version, add more chicken or even a splash of cream to make it rich and creamy. Leftovers store well in the fridge for a few days, and you can reheat them on the stove over low heat, just adding a splash of broth if it becomes too thick.
Cooking Techniques
When sautéing the onions and garlic, it’s essential to keep an eye on them to prevent burning; you want them to become sweet and fragrant rather than browned. Using rotisserie chicken not only saves time but also adds a depth of flavor to the soup. The key to perfectly cooked pasta is timing; it should be added once the broth is boiling to ensure it cooks evenly and remains al dente.
FAQ
Can I use frozen vegetables in this recipe?
No worries at all! Frozen veggies can be a great time-saver. Just add them in with the broth so they have enough time to cook through.
Is this soup gluten-free?
To make it gluten-free, simply swap out the small pasta for a gluten-free alternative.
Can I make this in advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Just be mindful of the pasta, as it will continue to absorb the broth; you may want to add a little extra broth when reheating.
Conclusion
This Italian Penicillin Soup is not just a meal—it’s a warm hug in a bowl. Perfect for gathering around the table with loved ones or enjoying as a comforting solo treat on a quiet evening, this recipe is bound to become a favorite in your home. So, gather your ingredients, and let’s create a pot of delicious memories together!