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Best Italian Penicillin Soup with Pasta and Chicken
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup small pasta, such as ditalini, orzo, or small shells
- Juice of 1/2 to 1 lemon (to taste)
- 1/4 cup fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
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1Warm the olive oil inside a large soup pot or Dutch oven adjusted to medium heat. Introduce the prepared chopped onion, carrots, and celery. Sauté the mixture, blending occasionally, until your aromatic vegetables have completely softened, which takes roughly 8-10 minutes.
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2Toss the minced garlic along with the freshly grated ginger into your pot. Let everything cook for about one minute until beautifully fragrant.
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3Add your diced chicken pieces directly into the pot, adjusting with a light dusting of salt and pepper. Sear the contents, stirring consistently, until the chicken pieces are subtly browned across all sides, taking about 3-5 minutes.
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4Pour the entire amount of chicken broth and water into the vessel. Incorporate the dried oregano, thyme, and red pepper flakes if you want that extra subtle kick. Achieve a steady simmer, then lower your flame setting to low, cover with a tight lid, and simmer peacefully for no less than 20 minutes.
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5Blend your chosen small pasta variety into the liquid. Elevate your stove heat to medium and cook according to the instructions on your pasta package until it reaches an al dente bite.
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6Mix in your fresh lemon juice, beginning with the liquid from a half of a lemon. Evaluate the flavor profile and squeeze in more if you prefer a brighter note.
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7Balance out your final seasonings by adjusting with additional salt and black pepper according to your taste.
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8Distribute the hot soup into individual serving bowls, dressing each portion with fresh chopped parsley and a sprinkling of Parmesan cheese if you like.
Frequently Asked Questions
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