Italian Penicillin Soup
Comforting Italian soup with tender chicken, fresh lemon zest, and savory herbs, perfect for warming up chilly days with a bright, aromatic flavor.
Equipment
- 1 large pot for cooking soup
Ingredients
- 1 to 1¼ lb boneless skinless chicken breasts or thighs, diced
- 1 to 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 to 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 6 cups chicken broth
- 1 to 2 bay leaves
- 1 tsp dried thyme or Italian seasoning
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley or fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 to 7 minutes.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add diced chicken to the pot, season lightly with salt and pepper, and cook until no longer pink on the outside.
- Pour in chicken broth and add bay leaves and dried thyme or Italian seasoning. Bring mixture to a gentle boil.
- Reduce heat and simmer for 15 to 20 minutes until vegetables are tender and flavors have blended.
- Stir in lemon zest and juice. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped fresh parsley or herbs, if desired.
Notes
- Brighten flavors with extra lemon juice or zest to taste.
- Try adding potatoes or spinach for more heartiness.
- Swap dried thyme for fresh thyme or basil for varied herb flavors.
- Serve alongside crusty bread or crackers for a complete meal.