Description
This Italian Penicillin Soup is a hearty and comforting chicken soup featuring tender boneless chicken thighs, aromatic vegetables, and a touch of oregano. Sautéed onions and garlic create a flavorful base, while the slow simmer melds the ingredients into a warming and nourishing meal. Optionally enhanced with small pasta like orzo, it’s perfect served hot alongside crusty bread.
Ingredients
Scale
Proteins
- 1 lb boneless chicken thighs
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- Small pasta (e.g., orzo) – optional
- Olive oil for sautéing (approximately 1-2 tbsp)
Instructions
- Prepare ingredients: Chop the carrots and celery into small pieces, dice the onion, and mince the garlic to have everything ready for cooking.
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sear chicken thighs: Place the boneless chicken thighs into the pot and cook until they are lightly browned on both sides, about 3-4 minutes per side. This step helps to enhance flavor.
- Add vegetables: Stir in the chopped carrots and celery, cooking them for another five minutes to soften slightly and combine flavors.
- Simmer with broth: Pour in the low-sodium chicken broth, ensuring it covers all ingredients. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook soup: Let the soup simmer for about 20 minutes to fully cook the chicken and meld the flavors together.
- Season and add pasta: Add the dried oregano and adjust the seasoning with salt and pepper if needed. If desired, add small pasta like orzo during the last ten minutes of cooking so it cooks fully but doesn’t become mushy.
- Serve: Once cooked, serve the soup hot with crusty bread for dipping and enjoy a warm, wholesome meal.
Notes
- You can substitute boneless chicken thighs with chicken breast if preferred, but thighs provide more moisture and flavor.
- Using low-sodium chicken broth helps control the saltiness, but taste and adjust seasoning as necessary.
- Small pasta like orzo is optional; you can also leave it out for a lighter soup.
- For a richer soup, add a splash of white wine during the sauté step before adding broth, if desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
