Italian Penicillin Soup
A comforting Italian soup with tender chicken, fresh lemon zest, and aromatic herbs, delivering warmth and bright flavors in every spoonful.
Equipment
- 1 large pot for cooking soup
- 1 knife for chopping ingredients
Ingredients
- 1 to 1ΒΌ lb boneless skinless chicken breasts or thighs, diced
- 1 to 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 to 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 6 cups chicken broth
- 1 to 2 bay leaves
- 1 tsp dried thyme or Italian seasoning
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Chopped parsley or fresh herbs for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; cook until softened, about 5 to 7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add diced chicken to the pot, season lightly with salt and pepper, and cook until no longer pink on the outside.
- Pour in chicken broth, add bay leaves and dried thyme or Italian seasoning, then bring to a gentle boil.
- Reduce heat and simmer for 15 to 20 minutes until vegetables are tender and flavors are blended.
- Stir in lemon zest and lemon juice; adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls and garnish with chopped parsley or fresh herbs, if desired.
Notes
- Lemon zest and juice brighten the flavor; adjust to preference.
- Add potatoes or spinach for extra heartiness.
- Swap dried thyme for fresh thyme or basil for additional aroma.
- Serve with crusty bread or crackers for a complete meal.