Penicillin Soup Recipe | The Ultimate Healing Comfort in a B

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

2 tablespoons extra virgin olive oil

1 large onion, diced

3 medium carrots, sliced

3 celery stalks, chopped

4 garlic cloves, minced

8 cups low-sodium chicken broth

1 whole chicken breast, bone-in and skin-on

2 bay leaves

1 cup small pasta (ditalini, orzo, or small shells)

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons fresh lemon juice

1/4 cup fresh parsley, chopped

Grated Parmigiano-Reggiano cheese (optional)

Extra virgin olive oil for drizzling

Crusty Italian bread for serving

Instructions

Heat olive oil in a large pot and sauté onion, carrots, and celery for 5-7 minutes.

Stir in garlic and cook for 1 minute.

Add broth, chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Simmer for 25-30 minutes.

Remove chicken, shred, and return to pot.

Add pasta and cook until al dente.

Remove bay leaves, stir in lemon juice and parsley, season to taste.

Serve hot with olive oil, cheese, and crusty bread.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 300
• Lipides Totaux: 9 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 70 mg
• Sodium: 700 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 26 g