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Michonne

Italian Penicillin Soup

A comforting Italian-inspired chicken soup made with vegetables, pasta, and herbs — a healing, flavorful twist on classic chicken soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup ditalini or small pasta
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 2 cups fresh spinach or escarole
  • 1/2 cup grated Parmesan cheese

Equipment

  • large pot
  • wooden spoon
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chicken thighs and sear on both sides until lightly browned. Remove and set aside.
  2. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
  3. Pour in chicken broth, oregano, basil, and red pepper flakes. Return chicken to the pot and bring to a simmer.
  4. Simmer for 20–25 minutes, until chicken is cooked through. Remove, shred, and return chicken to the soup.
  5. Add pasta and cook until tender, 8–10 minutes.
  6. Stir in spinach and Parmesan until spinach wilts and cheese melts. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

Serve hot with crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add extra broth when reheating if needed.