Description
Discover the secret to a quick and delicious Italian Penicillin Soup that warms the soul.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Grated parmesan cheese and fresh basil leaves for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
- Pour in the chicken broth and diced tomatoes. Stir in the dried oregano and basil.
- Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes, or until the chicken is cooked through and the flavors have combined.
- Season with salt and pepper to taste.
- Serve the Italian Penicillin Soup hot, garnished with grated parmesan cheese and fresh basil leaves.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg