Description
Italian Penicillin Soup is a comforting, hearty chicken soup featuring tender boneless chicken thighs simmered with aromatic vegetables and herbs. This flavorful recipe combines sautéed onions, garlic, carrots, and celery with low-sodium chicken broth and optional small pasta like orzo, perfect for a warming meal any day of the week.
Ingredients
Scale
Protein and Broth
- 1 lb boneless chicken thighs
- 4 cups low-sodium chicken broth
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 tsp dried oregano
Optional
- Small pasta (e.g., orzo) – optional
Instructions
- Prepare Ingredients: Chop the carrots and celery into small pieces and dice the onion finely. Mince the garlic cloves thoroughly to release their flavor.
- Sauté Onions and Garlic: Heat a large pot over medium heat and add olive oil. Sauté the diced onions until they become translucent and soft, then add the minced garlic and cook for another minute until fragrant.
- Sear Chicken Thighs: Add the boneless chicken thighs to the pot and sear them on both sides until lightly browned, sealing in their juices for a richer flavor.
- Add Vegetables: Stir in the chopped carrots and celery with the chicken, cooking them together for about five minutes to start softening the vegetables.
- Simmer the Soup: Pour in the low-sodium chicken broth until all ingredients are covered. Bring the mixture to a boil, then reduce to a simmer for approximately 20 minutes, allowing the flavors to meld and the chicken to cook through.
- Season and Add Pasta: Sprinkle in the dried oregano and adjust the seasoning as needed with salt and pepper. If using small pasta like orzo, add it to the pot during the last 10 minutes of cooking to ensure it cooks perfectly without becoming mushy.
- Serve: Ladle the hearty soup into bowls and serve hot alongside crusty bread for a satisfying meal.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more flavor and juiciness.
- Adding small pasta such as orzo is optional but adds a nice texture and makes the soup more filling.
- Use low-sodium broth to control salt levels, and adjust seasoning at the end to taste.
- For a smoother texture, you can shred the chicken pieces before serving.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
