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–+ servings
Italian Penicillin Soup

Italian Penicillin Soup

A comforting Italian Penicillin Soup made with chicken, pasta, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Italian
Servings 6 cups
Calories 350 kcal

Equipment

  • Dutch oven
  • blender
  • pot

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, coarsely chopped (about 1 ½ cups)
  • 4 medium carrots, cut crosswise into 1-inch pieces (about 12 ounces total)
  • 2 medium stalks celery, coarsely chopped (about ¾ cup)
  • 6 cloves garlic, peeled
  • 1 ½ teaspoons kosher salt , plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 2 32-ounce cartons low-sodium chicken broth (8 cups)
  • 2 tablespoons soy sauce
  • 1 Parmesan cheese rind (optional)
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 pound shredded, cooked chicken (about 3 cups)
  • 1 cup dried pastina pasta
  • 1 tablespoon freshly squeezed lemon juice (½ medium lemon)
  • Grated Parmesan cheese for serving
  • Chopped fresh parsley leaves for garnish (optional)

Instructions
 

Preparation

  • Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium heat until shimmering. Add the chopped onion, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are just beginning to brown, about 8 minutes.
  • Stir in the chicken broth, soy sauce, optional Parmesan rind, thyme, and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until the vegetables are tender, 20 to 25 minutes.
  • Remove and discard the Parmesan rind, thyme stems, and bay leaves. Using a slotted spoon, transfer the vegetables to a blender. Blend until smooth.
  • Return the puréed vegetables to the pot. Bring the soup back to a boil over medium heat. Add shredded chicken and pastina pasta. Reduce the heat to maintain a simmer. Cook, stirring frequently, until the pasta is tender, about 6 minutes.
  • Turn off the heat and stir in the lemon juice. Taste and season with more kosher salt as needed. Garnish with grated Parmesan cheese and chopped parsley if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 70IUVitamin C: 15mgCalcium: 10mgIron: 15mg
Keyword chicken soup, Comfort Food, healthy soup, homemade, Italian Penicillin Soup, soup
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