Description
A nourishing and comforting Italian-inspired soup packed with chicken, vegetables, herbs, and pasta—often called “Italian penicillin” for its soothing, feel-better qualities.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Broth & Protein
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Pasta & Herbs
- 1/2 cup small pasta (like acini di pepe or orzo)
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt and pepper to taste
Greens & Finishing Touches
- 2 cups fresh spinach
- 2 tbsp lemon juice
- Grated parmesan for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and chopped celery, cooking until they are softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer Broth: Pour in the chicken broth and bring the soup to a gentle simmer.
- Add Chicken, Pasta, and Herbs: Stir in the shredded chicken, small pasta, dried oregano, thyme, salt, and pepper. Continue cooking until the pasta is tender, approximately 10-12 minutes depending on pasta type.
- Wilt Spinach: Add the fresh spinach and cook until just wilted, about 2-3 minutes.
- Finish with Lemon Juice: Stir in lemon juice for a bright, fresh flavor.
- Serve: Ladle the soup into bowls and top with grated parmesan cheese. Serve hot for best comfort and nourishment.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Add zucchini or peas for additional vegetables and nutrition.
- Adjust lemon juice to taste for a brighter or milder finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
