Description
This comforting Italian Penicillin Soup is a hearty blend of flavors that will warm you up on a cold day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 pound chicken, shredded
- 8 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Add the carrots and celery, cooking for about 5 minutes.
- Stir in the shredded chicken, chicken broth, diced tomatoes, and Italian seasoning. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
- Add the egg noodles and frozen peas, cooking until noodles are tender.
- Stir in the parsley just before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg