Description
Italian penicillin soup is a heartwarming dish that captures the essence of comfort food. This delightful recipe features tender boneless chicken thighs simmered with vibrant vegetables and aromatic herbs, all enveloped in a rich, savory broth. Perfect for chilly evenings or when you’re under the weather, this soup not only warms you up but also nourishes your body and soul. With its straightforward preparation and wholesome ingredients, it’s an ideal addition to any meal rotation. Whether enjoyed solo or paired with crusty bread, each spoonful promises to evoke feelings of nostalgia and satisfaction.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- Fresh thyme (or dried)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Sauté chopped onions, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Incorporate chicken thighs; brown each side for about 3 minutes.
- Pour in chicken broth and add fresh thyme; bring to a gentle simmer.
- Reduce heat and let simmer uncovered for 25 minutes until chicken is cooked through.
- Remove chicken from the pot, shred it using two forks, then return it to the soup. Serve hot.
Notes
- Feel free to customize by adding extra vegetables like spinach or beans.
- For added depth of flavor, include herbs like basil or parsley.
- Leftovers can be refrigerated for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg