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A bowl of Italian Penicillin Soup garnished with herbs.

Italian Penicillin Soup

A comforting and nutritious soup filled with Italian flavors, perfect for chilly days or when you're feeling under the weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 6 cups chicken broth Use low-sodium for better control of salt
  • 2 cups shredded cooked chicken You can cook raw chicken in the broth if needed
  • 5 cloves garlic, minced Roasted garlic can enhance flavor
  • 2 medium carrots, chopped Cut into uniform pieces for even cooking
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 cups leafy greens (spinach or kale) Add towards the end for vibrant color
  • 1 teaspoon oregano For an authentic Italian flavor
  • 1 teaspoon basil Optional for extra flavor
  • to taste salt Adjust as needed

Method
 

Preparation
  1. Gather all ingredients.
  2. Chop the garlic, onion, carrots, and celery.
Cooking
  1. Heat the chicken broth in a large pot over medium heat.
  2. Add the chopped vegetables to the pot and sauté for a few minutes until soft.
  3. Once soft, add the shredded chicken and season with oregano, basil, and salt.
  4. Let the soup simmer for about 15 minutes for flavors to meld.
  5. Add the leafy greens and cook for a few more minutes until they are vibrant and tender.
  6. Adjust seasoning and serve.

Notes

Serve with crusty bread or a light salad. Can be stored in airtight containers in the fridge for up to three days or frozen for up to three months.