Description
Grandma’s classic Italian Penicillin Soup is a comforting, nourishing meal that will soothe your soul. This 30-minute recipe is packed with tender chicken, fresh vegetables, and a rich, flavorful broth – the perfect antidote to a chilly day.
Ingredients
– 2 pounds boneless, skinless chicken breasts, cubed
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven, sauté the onion, carrots, and celery in a bit of olive oil over medium heat until softened, about 5 minutes.
2. Add the garlic and sauté for 1 minute more, until fragrant.
3. Pour in the chicken broth and add the bay leaves, thyme, and oregano. Bring to a boil.
4. Add the cubed chicken and reduce heat to medium-low. Simmer for 15-20 minutes, until the chicken is cooked through.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
For a heartier meal, serve with crusty bread or a side salad. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Italian