Description
Italian Penicillin Soup is a light, nourishing, and comforting soup perfect for when you’re feeling under the weather. Packed with vegetables, herbs, and optional protein, this quick fall soup offers a wholesome remedy to boost recovery, without dairy or tomatoes. Ideal as a soothing food when sick, it’s easy to make and full of nutrients to help you feel better fast.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 celery stalks, sliced
- 3 large carrots, sliced
- 6 cups chicken broth or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups cooked chicken, shredded (optional)
- 1 cup cooked rice or gluten-free grains
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
- Add the sliced celery and carrots, cooking for about 5-7 minutes until tender.
- Pour in the chicken or vegetable broth, then add dried oregano and basil. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- If desired, add shredded cooked chicken and stir in cooked rice or grains to make it heartier. Heat through.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
- For added nutrition, include spinach or kale during the final minutes of cooking.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat gently, adding broth if needed to maintain consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg