Description
A hearty and comforting Italian-inspired chicken soup, dubbed “Italian penicillin” for its healing qualities. This soup is infused with garlic, aromatic herbs, tender chicken, and nourishing vegetables, perfect for warming up and soothing the soul.
Ingredients
Protein
- 2 chicken thighs or breasts
Broth and Liquids
- 6 cups chicken broth
Pasta
- 1/2 cup small pasta (orzo or ditalini)
Vegetables
- 3 cloves garlic (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
Seasonings and Garnish
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the minced garlic, diced carrot, and diced celery, sautéing until the vegetables soften and the garlic becomes fragrant, about 3-5 minutes.
- Add Chicken and Broth: Place the chicken thighs or breasts into the pot and pour in the chicken broth. Bring the mixture to a gentle boil.
- Simmer Chicken: Reduce heat to a low simmer and cook until the chicken is fully cooked through, about 20 minutes.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Cook Pasta: Add the orzo or ditalini pasta to the pot and cook until tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Season Soup: Stir in the dried oregano and season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese for added flavor.
Notes
- Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
- For the best taste, use homemade chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
