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A steaming bowl of homemade Italian Penicillin Soup, featuring a rich broth, tender chicken, and hearty vegetables.

Perfect Italian Penicillin Soup

This foolproof recipe for Perfect Italian Penicillin Soup offers a symphony of flavors, featuring a rich and nourishing broth, tender chicken, and a medley of fresh vegetables and herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups of high-quality chicken or vegetable broth
  • 1 lb of boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups of diced carrots
  • 2 cups of diced celery
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 cup of small pasta, such as ditalini or acini di pepe
  • 2 cups of chopped kale or spinach
  • 1 tsp of dried oregano
  • 1 tsp of dried thyme
  • Salt and black pepper to taste

Equipment

  • large pot
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot, bring the broth to a gentle simmer over medium heat.
  2. Add the chicken, carrots, celery, onion, and garlic to the broth. Simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Stir in the pasta and continue to simmer for an additional 8-10 minutes, or until the pasta is al dente.
  4. Add the kale or spinach, oregano, and thyme. Season with salt and black pepper to taste.
  5. Simmer for an additional 5 minutes, or until the greens are wilted and the flavors have melded together.
  6. Serve hot, garnished with additional herbs or freshly grated Parmesan cheese, if desired.

Notes

For a heartier soup, you can add cooked white beans or chickpeas. To adjust the spice level, try adding a pinch of red pepper flakes. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.