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Italian Penicillin Soup

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Delicious italian penicillin soup recipe with detailed instructions and nutritional information.

Ingredients

Scale
  • 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

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
  2. Add 3 minced garlic cloves and 1 diced medium onion to the pot and sauté until fragrant and translucent, about 4-5 minutes.
  3. Toss in 2 diced carrots and 2 chopped celery stalks and cook for another 3-4 minutes until they begin softening.
  4. 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.
  5. Pour in one can of diced tomatoes along with 4 cups of low-sodium chicken broth and stir everything together.
  6. 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.
  7. 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

Find it online: https://quickrecipetricks.com/italian-penicillin-soup/