Ingredients
1 tbsp olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
8 cups chicken broth (preferably homemade or bone broth)
2 cups cooked shredded chicken (rotisserie or poached)
1 tsp Italian seasoning
1/2 tsp turmeric (optional)
Juice of 1 lemon
Salt and black pepper, to taste
3/4 cup pastina, orzo, or small pasta
Fresh parsley, for garnish
Freshly grated Parmesan, for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft.
2. Add garlic and cook 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add chicken, Italian seasoning, turmeric (if using), salt, and pepper. Simmer 10 minutes.
5. Stir in pasta and cook until al dente (about 7–8 minutes).
6. Turn off heat and stir in lemon juice.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with parsley and Parmesan.
Notes
• Add a Parmesan rind to the broth for extra flavor.
• Substitute rice or quinoa for a gluten-free version.
• Store in the fridge for up to 4 days or freeze in portions for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
Keywords: italian penicillin soup, healthy chicken soup, italian chicken soup with lemon and garlic, healing soup recipe