Italian Penicillin Soup
Warm up your chilly evenings with a comforting bowl of Italian Penicillin Soup. This nourishing dish features tender chicken, vibrant vegetables, and aromatic herbs that create a delightful symphony of flavors. Perfect for cozy nights in or as a crowd-pleaser during gatherings, this soup is an everyday hero that brings joy to every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1 (14 oz) can diced tomatoes in juice
- 4 cups low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Juice of 1 lemon
- 2 cups fresh spinach or kale
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté the chopped onions for about 5 minutes until translucent.
- Add the diced chicken thighs, carrots, and celery to the pot. Cook until the chicken is lightly browned.
- Pour in the chicken broth and canned tomatoes; stir in the dried herbs. Bring to a gentle simmer.
- Let the soup simmer on low heat for 30 minutes, stirring occasionally.
- In the last few minutes of cooking, add spinach or kale and finish with a squeeze of fresh lemon juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg