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To make Italian Penicillin Chicken Soup, you need these key ingredients: - 1 lb (450g) boneless, skinless chicken thighs - 8 cups low-sodium chicken broth - 2 cups water - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup spinach, packed - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup whole grain pasta (like ditalini or orzo) - Juice of 1 lemon These ingredients create a warm, hearty dish. Each one adds flavor and nutrition to the soup. You can swap some ingredients if needed: - Chicken thighs can be replaced with chicken breasts. Breasts are leaner but can dry out. - If you prefer less salt, use unsalted broth. You can always add salt later. - For a veggie twist, use mushrooms instead of chicken. This will still give you a tasty base. - If you don’t have zucchini, try yellow squash or even bell peppers. These swaps keep the soup delicious and flexible for your taste. Herbs can change the flavor of your soup. Fresh herbs offer vibrant taste. They brighten each spoonful. Use these amounts: - For thyme, use 1 tablespoon of fresh or 1 teaspoon of dried. - For parsley, 1 tablespoon fresh equals about 1 teaspoon dried. Dried herbs are strong, so add them early in cooking. Fresh herbs work best near the end. This helps keep their bright flavor and color. Choosing the right herbs can enhance your soup experience. {{ingredient_image_1}} To start, grab a large pot. Pour in one tablespoon of olive oil. Heat it over medium heat. Once hot, add one diced onion. Sauté the onion until it turns clear, about four to five minutes. Next, add two minced garlic cloves, two sliced carrots, and two diced stalks of celery. Cook these for another three to four minutes. You want the veggies to soften but not get too mushy. Now it's time for the chicken. Add one pound of boneless, skinless chicken thighs to the pot. Cook the chicken for about five to six minutes. Make sure it is browned on all sides. Once the chicken looks good, pour in eight cups of low-sodium chicken broth and two cups of water. Bring this mix to a gentle boil. After it boils, add one tablespoon of fresh thyme, salt, and pepper. Lower the heat and cover the pot. Let the soup simmer for twenty minutes. This helps the flavors blend well. After twenty minutes, take the chicken out. Use two forks to shred the chicken into bite-sized pieces. Then, add the shredded chicken back into the pot. Toss in one diced zucchini and one cup of whole grain pasta, like ditalini or orzo. Cook this for another ten to twelve minutes, or until the pasta is just right. To finish, stir in one cup of packed spinach and one tablespoon of chopped parsley. Let them wilt in the hot soup for about two minutes. Finally, squeeze the juice of one lemon into the pot. Taste your soup and adjust the salt and pepper if needed. Now, ladle the soup into warm bowls. For a nice touch, add a sprinkle of fresh parsley and a slice of lemon on the side. Enjoy this comforting Italian Penicillin Chicken Soup! To make your Italian Penicillin Chicken Soup truly shine, focus on fresh ingredients. Use fresh herbs like thyme and parsley. They add great taste and aroma. Sauté the onions until they are soft and sweet. This step builds a strong flavor base. Another tip is to add your lemon juice last. This keeps the soup bright and fresh. Don’t skip the salt and pepper. They enhance all the flavors in the soup. If you want a deeper taste, try adding a splash of white wine. It adds a nice zing! If you have leftovers, store them in an airtight container. The soup will stay fresh in the fridge for about three days. To keep the pasta from getting mushy, add it only to what you will eat. If you plan to freeze the soup, leave out the pasta. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight. Then reheat on the stove until warm. If needed, add a little water or broth to thin it out. This soup pairs well with crusty bread. A slice of warm, toasted baguette can soak up the broth perfectly. You can also serve it with a simple green salad. A light lemon vinaigrette adds a fresh touch. For a heartier meal, consider a side of roasted vegetables. They add color and more nutrients to your dinner. If you want a drink, a glass of white wine complements the soup nicely. Enjoy your meal! Pro Tips Use Fresh Herbs: Adding fresh thyme and parsley just before serving enhances the soup's flavor and aroma, giving it a vibrant, fresh taste. Perfectly Cooked Pasta: To avoid overcooking, add the pasta to the soup only during the last 10-12 minutes of cooking, ensuring it remains al dente. Customize Your Veggies: Feel free to swap in your favorite vegetables, like green beans or peas, to make the soup your own and utilize what's in season. Make It Ahead: This soup stores well in the fridge for a few days. Reheat gently, adding a splash of broth if needed to loosen it up. {{image_2}} You can easily swap some ingredients in this soup. If you are gluten-free, use gluten-free pasta. Quinoa or rice works too. For a low-sodium option, choose low-sodium broth. This keeps the soup tasty without the extra salt. If you want more fiber, add beans or lentils. They work well with the chicken and veggies. To make this soup vegetarian, skip the chicken and broth. Use vegetable broth instead. Add extra veggies like mushrooms or bell peppers for more flavor. You can also use tofu for protein. If you want a vegan version, replace the chicken with chickpeas. They add great texture and taste. Top with fresh herbs for a tasty finish. For a spicy kick, add red pepper flakes or diced jalapeños. You can also use spicy Italian sausage instead of chicken. This gives the soup a nice heat. Experiment with different spices like cayenne or smoked paprika. These add depth and warmth. Just remember to balance the heat with lemon juice for brightness. Enjoy the heat while still keeping the comfort! After you make Italian Penicillin Chicken Soup, let it cool. Pour it into a container. Seal the container tightly. Store it in the fridge for up to three days. When you want a bowl, heat it on the stove or in the microwave. Stir it well to mix the flavors. If it seems thick, add a splash of water or broth. To freeze the soup, use a freezer-safe container. Leave some space at the top. The soup will expand when frozen. It can last up to three months in the freezer. When you are ready to eat it, move the soup to the fridge overnight. Reheat it on the stove or in the microwave. Make sure it is hot all the way through before serving. I recommend using glass or BPA-free plastic containers. Glass containers do not stain and keep the soup fresh. Choose containers with tight-fitting lids to avoid spills. If you use plastic, make sure it is safe for the freezer. Label your containers with the date. This way, you will know how long the soup has been stored. Italian Penicillin Chicken Soup is a warm and hearty dish. It features tender chicken, fresh veggies, and rich broth. The name comes from its comforting nature. Many people turn to this soup when they feel under the weather. Its simple ingredients create a nourishing meal for the soul. You can also add pasta for a filling touch. This soup is a blend of flavors that warms you inside and out. You can boost the nutrition of this soup easily. Here are some ideas: - Add leafy greens: Mix in kale or Swiss chard for extra vitamins. - Include beans: Chickpeas or white beans add protein and fiber. - Use whole grains: Choose brown rice or quinoa instead of pasta. - Add more veggies: Bell peppers, peas, or broccoli can up the health factor. Try to have a mix of colors for a variety of nutrients. These changes keep the soup delicious and healthy. Yes, you can use other types of chicken. Here are some options: - Bone-in chicken: This adds more flavor. Just remove the bones after cooking. - Chicken breasts: They are leaner but can dry out if overcooked. - Rotisserie chicken: This is a fast way to add cooked chicken. Just shred it and mix it in at the end. Feel free to choose what you like best. The soup will still taste great! In this blog post, we explored the essential ingredients and shared step-by-step cooking instructions for Italian Penicillin Chicken Soup. We covered easy ingredient swaps, the difference between fresh and dried herbs, and all the tips for storage and serving. You can adjust the recipe for dietary needs or add a spicy kick. I hope these insights inspire you in your kitchen. Remember, cooking is fun, and with these guidelines, you can make a tasty soup that warms the soul. Enjoy your cooking journey!

Italian Penicillin Chicken Soup

A comforting and hearty chicken soup with vegetables and whole grain pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup spinach, packed
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup whole grain pasta (like ditalini or orzo)
  • 1 juice of 1 lemon

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
  • Add the minced garlic, carrots, and celery to the pot; sauté for another 3-4 minutes until the vegetables begin to soften.
  • Stir in the chicken thighs and cook for about 5-6 minutes until browned on all sides.
  • Pour in the chicken broth and water, then bring the mixture to a gentle boil.
  • Add the thyme, salt, and pepper, then reduce the heat to low. Cover and let the soup simmer for about 20 minutes, allowing the flavors to meld.
  • After 20 minutes, remove the chicken thighs and, using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  • Add the zucchini and pasta; cook for another 10-12 minutes until the pasta is al dente.
  • Stir in the spinach and chopped parsley. Let it wilt for about 2 minutes before adding the lemon juice. Adjust seasoning with more salt and pepper if needed.
  • Serve hot and enjoy a comforting bowl of Italian Penicillin Chicken Soup!

Notes

Ladle the soup into warm bowls and garnish with a sprinkle of fresh parsley and a slice of lemon on the side for an extra zesty touch.
Keyword chicken, comfort food, healthy, soup