Description
A comforting Italian twist on the classic penicillin (chicken noodle) soup, featuring robust herbs, pasta, and savory chicken in a rich broth.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup ditalini or small pasta
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in oregano and basil, cooking for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and pasta. Reduce heat and simmer until pasta is tender, about 10 minutes.
- Season with salt, pepper, and lemon juice.
- Stir in grated Parmesan cheese until melted.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
- You can use rotisserie chicken for convenience.
- Substitute gluten-free pasta if needed.
- Adjust herbs and lemon juice to taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
