Italian Penicillin Soup
A comforting and healing Italian-inspired soup combining soothing ingredients like garlic, ginger, and lemon with hearty chicken and vegetables, perfect for cold days or when feeling under the weather.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium potato, peeled and diced
6 cups low-sodium chicken broth
1 cup cooked shredded chicken breast
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Juice of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the diced carrots, celery, and potato to the pot, stirring to combine.
Pour in the chicken broth and add the dried oregano, dried thyme, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
Remove the bay leaf from the soup.
Add the cooked shredded chicken to the pot and heat through for 5 minutes.
Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
Remove the pot from heat and sprinkle the chopped fresh parsley over the soup before serving.