Italian Penicillin Soup Ultimate
This Italian Penicillin Soup is packed with flavor and wholesome ingredients to soothe your soul and help you feel better. It's a comforting and delicious way to combat sniffles and scratchy throats. The soup is packed with chicken, vegetables, and broth, all simmered to perfection.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth low sodium preferred
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 2 cups cooked chicken, shredded or diced
- 5 ounces fresh spinach, roughly chopped
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- Fresh Parsley, chopped optional garnish
- Grated Parmesan Cheese optional garnish
- Red Pepper Flakes optional garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, and bay leaf.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes.
- Remove the bay leaf.
- Stir in the cooked chicken and spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan cheese, and a pinch of red pepper flakes, if desired.
- Serve hot and enjoy!
Notes
Use high-quality broth for the best flavor. Don't overcook the spinach. Taste as you go and adjust seasoning as needed. This soup is even better the next day. For a creamier soup, stir in a swirl of heavy cream or coconut milk at the end. Add more lemon juice for a tangier flavor. To make in a slow cooker, sauté the vegetables as instructed, then transfer them to your slow cooker. Add the remaining ingredients (except the spinach and lemon juice) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach and lemon juice during the last 30 minutes of cooking.