Italian Penicillin Soup with Chicken Pasta
A comforting and nourishing soup packed with tender chicken, hearty pasta, and vibrant vegetables, perfect for chilly nights or when you need a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 chicken breasts
- 4 cups chicken broth
- 1 cup pasta (such as ditalini or elbow macaroni)
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté the vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables have softened, about 5-7 minutes.
- Brown the chicken: Add the chicken breasts to the pot and cook until browned on both sides, about 5 minutes per side.
- Add liquid and seasonings: Pour in the chicken broth and diced tomatoes, then sprinkle in the Italian seasoning, salt, and pepper. Stir to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.
- Shred the chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Cook the pasta: Stir in the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Serve and garnish: Once the pasta is cooked, ladle the soup into bowls, and garnish with fresh basil before serving.
Notes
This soup is excellent for meal prep, stores well in the fridge or freezer, and is very easy to customize.