Imagine a steaming bowl of Italian Penicillin Soup, where vibrant vegetables mingle with tender chicken and a bouquet of spices dances on your taste buds. Each spoonful wraps you in warmth and comfort, making it the ultimate remedy for a chilly day—or perhaps just a gloomy mood.
This recipe takes me back to my college days when I was perpetually broke but still wanted to impress friends with my culinary skills. One rainy afternoon, I decided to whip up something hearty without spending a fortune. Picture me in my tiny kitchen, wrestling with a can opener while my roommate dramatically pretended to faint at the sight of my culinary prowess. Spoiler alert: we survived that kitchen adventure, and so will you!
Why You’ll Love This Recipe
Italian Penicillin Soup is not just easy to prepare; it’s like a warm hug in a bowl! Its unique flavor profile combines savory chicken with aromatic herbs, creating an irresistible aroma that fills your kitchen. Visually, it’s stunning—colorful veggies floating in rich broth look like they belong in an art gallery rather than your soup pot. Plus, this recipe is versatile! Feel free to customize it with whatever veggies or proteins you have on hand.
Ingredients for Italian Penicillin Soup
Here’s what you need for this delicious dish:
The complete ingredient list, including quantities, can be found directly under the recipe card.
How to Make Italian Penicillin Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Heat the Olive Oil
In a large pot over medium heat, pour in 2 tablespoons of olive oil. Allow it to warm up until shimmering—this should take about 1-2 minutes.
Step 2: Sauté Garlic and Onion
Add 3 minced garlic cloves and 1 diced medium onion to the pot. Sauté until they become fragrant and translucent, around 4-5 minutes. Stir occasionally to prevent burning!
Step 3: Add Carrots and Celery
Toss in 2 diced carrots and 2 chopped celery stalks into the mix. Cook them down for another 3-4 minutes until they begin softening but still retain some crunch.
Step 4: Incorporate Chicken
Next up, add 1 pound of cubed boneless chicken breast. Stir well while cooking for about 6-7 minutes until the chicken turns golden brown on all sides.
Step 5: Pour in Tomatoes and Broth
Add one can of diced tomatoes (with their juices) along with 4 cups of low-sodium chicken broth into your bubbling cauldron of deliciousness. Stir everything together!
Step 6: Season and Simmer
Sprinkle in 1 tablespoon of dried Italian herbs along with salt and pepper to taste. Bring the mixture to a gentle boil before reducing heat to low. Let it simmer uncovered for about 20 minutes.
Step 7: Finish with Zucchini and Lemon Juice
Finally, stir in 1 sliced zucchini during the last five minutes of cooking time. Once done, remove from heat and stir in freshly squeezed lemon juice from half a lemon.
Serve hot garnished with fresh parsley or grated Parmesan if desired! Enjoy every comforting spoonful as you bask in your culinary glory!
Improving the Cooking Method
For the perfect Italian Penicillin Soup, start by sautéing your aromatics in a bit of olive oil before adding the broth. This builds layers of flavor that will make your soup sing, or at least hum a cheerful tune.
Decorate Your Dish with Your Personal Touch
Feel free to swap out chicken for turkey if you like a leaner option in your Italian Penicillin Soup. You can also use vegetable broth instead of chicken broth for a lighter twist.
Smart Tips for Storage and Reheating
Store leftover Italian Penicillin Soup in an airtight container in the fridge for up to three days. To keep the veggies crisp, reheat gently on low heat to avoid overcooking.
Practical Chef Advice
I remember making Italian Penicillin Soup on a rainy day and inviting friends over for comfort food. We ended up sharing laughter and stories that warmed our hearts just as much as the soup did!
Conclusion for Italian Penicillin Soup
Italian Penicillin Soup is not only a comforting dish but also a nourishing option for any day of the week. Packed with fresh vegetables, savory chicken, and aromatic herbs, this soup warms the soul and supports your health. The delightful combination of flavors will transport you straight to Italy with every spoonful. Don’t wait any longer—gather your ingredients and experience the joy of creating this heartwarming recipe in your kitchen today!
PrintItalian Penicillin Soup
Delicious italian penicillin soup recipe with detailed instructions and nutritional information.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Method: Stovetop
Ingredients
- 2 tablespoons olive oil, high-quality extra virgin
- 3 cloves garlic, minced
- 1 medium onion, diced finely
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breast, cubed
- 1 can diced tomatoes, with juices
- 4 cups low-sodium chicken broth
- 1 tablespoon dried Italian herbs, blend of oregano, basil, and thyme
- 1 zucchini, sliced
- juice of 1/2 lemon, freshly squeezed
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add 3 minced garlic cloves and 1 diced medium onion to the pot and sauté until fragrant and translucent, about 4-5 minutes.
- Toss in 2 diced carrots and 2 chopped celery stalks and cook for another 3-4 minutes until they begin softening.
- Add 1 pound of cubed boneless chicken breast to the pot and stir while cooking for about 6-7 minutes until golden brown on all sides.
- Pour in one can of diced tomatoes along with 4 cups of low-sodium chicken broth and stir everything together.
- Sprinkle in 1 tablespoon of dried Italian herbs along with salt and pepper to taste, then bring the mixture to a gentle boil before reducing the heat to low and letting it simmer uncovered for about 20 minutes.
- Stir in 1 sliced zucchini during the last five minutes of cooking, then remove from heat and stir in freshly squeezed lemon juice from half a lemon.
Notes
Store leftover soup in airtight containers. It will keep well in the fridge for up to three days.
Reheat gently on the stovetop. Stir occasionally to ensure even heating and prevent scorching.
Serve with crusty garlic bread. This adds texture and complements the soup’s flavors beautifully.
Enhance flavor with fresh herbs. Basil or parsley elevate the dish’s aroma and taste significantly.
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
FAQs
What can I substitute for chicken if I want a different protein in Italian Penicillin Soup?
You can easily swap chicken for turkey or beef in Italian Penicillin Soup. Both options will enhance the flavor profile while still keeping the dish delicious and hearty. Just be sure to adjust cooking times as necessary, especially for beef, which may require a longer simmering period to become tender.
Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables are a great alternative in Italian Penicillin Soup! They can save time and still provide excellent flavor and nutrition. Just add them during the last 10-15 minutes of cooking to ensure they retain their texture and do not overcook.
How do I store leftover Italian Penicillin Soup?
To store leftover Italian Penicillin Soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, ensure it is heated thoroughly before serving.
Can I make Italian Penicillin Soup vegetarian?
Absolutely! You can create a vegetarian version of Italian Penicillin Soup by omitting the chicken and using vegetable broth instead. Load it up with your favorite vegetables and seasonings for a flavorful and satisfying meal that everyone can enjoy.