When you need the ultimate comfort soup recipes, turn to this Italian Penicillin Soup. It is a light, soothing broth packed with small pasta and bright lemon, perfect as healing chicken soup when you feel sick.
Author:katiehayes
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Low Fat
Ingredients
Scale
6 cups high-quality chicken broth
1 cup water
1/2 cup small pasta (pastina or stelline)
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/4 cup finely diced yellow onion
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste
1/2 lemon, juiced (about 2 tablespoons)
Optional: 1 cup shredded cooked chicken breast
Instructions
Combine the chicken broth, water, carrots, celery, onion, garlic, parsley, oregano, and basil in a large pot.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot partially and cook for 15 minutes, or until the vegetables are tender.
If using, add the shredded cooked chicken now and heat through for 2 minutes.
Add the small pasta to the simmering broth. Cook according to package directions, usually 5 to 7 minutes, until al dente.
Remove the pot from the heat. Stir in the fresh lemon juice.
Taste the soup and add salt and pepper as needed.
Serve immediately as a nutritious soup bowl for recovery.
Notes
For a richer flavor, use homemade chicken stock instead of store-bought broth.
If you are making this vegetarian, substitute the chicken broth with a high-quality vegetable broth.
This soup freezes well; omit the pasta if you plan to freeze large batches, and cook the pasta fresh when reheating.
Add a pinch of red pepper flakes for a slight warming sensation if your stomach can handle it.