Italian Penicillin Soup
This heartwarming soup is a nourishing blend of tender chicken, vibrant vegetables, and fragrant herbs in a soothing broth.
Ingredients
Main Ingredients
- 1 lb diced chicken breast Use skinless for a healthier option.
- 1 piece onion, chopped
- 2 pieces carrots, sliced
- 2 pieces celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth Use gluten-free if necessary.
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped Adds a pop of color.
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat until shimmering. Add the diced chicken and cook until golden brown and fragrant, about five minutes.
- Remove the browned chicken and set aside. In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables soften and become tender, roughly five minutes.
- Stir in the minced garlic and cook until fragrant, about thirty seconds.
- Return the chicken to the pot along with eight cups of chicken broth and the can of diced tomatoes.
- Sprinkle in one teaspoon of Italian seasoning and season generously with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about thirty minutes, stirring occasionally.
- Taste and adjust seasoning if necessary, allowing your taste buds to guide you.
- Serve the soup hot, garnished with fresh parsley to add a bright finish.
Notes
This soup is flexible; feel free to adjust vegetables based on what's fresh and add a splash of lemon juice for brightness. For variety, add seasonal greens or substitute chicken with tofu or chickpeas for a vegetarian option.