Italian Penicillin Soup ~ Soothing Homemade Goodness

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs and calories, while rice is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often cheaper.

Wash the vegetables thoroughly.

Rough chop the carrots, celery, and onion into larger chunks.

Heat 2 tablespoons of olive oil in a pot.

Add the chopped onion to the pot and sauté until translucent and aromatic.

Add 6 to 10 cloves of minced garlic and sauté for about 1 minute until fragrant.

Add a couple shakes of black pepper to the pot.

Pour in 2 quarts (8 cups) of chicken broth and bring to a boil.

Add the chopped carrots, celery, and ginger (if using) to the pot.

Add 2 bay leaves to the pot for extra flavor.

Pour in the liquid from the can of chicken (about 1/2 to 3/4 cup) and add the chicken to the pot.

Reduce heat and let the soup simmer for about 20-25 minutes until the vegetables are soft.

Check the softness of the vegetables with a fork; they should be soft enough to fall off the fork.

Remove the bay leaves from the pot.

Use a slotted spoon to remove the vegetables and place them in a blender.

Add about 1 cup of broth from the pot to the blender with the vegetables and blend until smooth.

Pour the blended mixture back into the pot to thicken the soup.

Add 2 cups of shredded chicken to the pot.

Stir in 4 oz of small pasta (like alphabet noodles).

Add 1/2 teaspoon of thyme, 1 teaspoon of oregano, and 1 tablespoon of parsley to the pot.

Cover the pot and let it simmer for another 10 minutes to cook the pasta.

Turn off the heat and add a splash of lemon juice to brighten the flavors.

Serve the soup in bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens