Italian Penicillin Soup
A comforting chicken and orzo soup with rich flavors, sweet carrots, and a sprinkle of fresh lemon and Parmesan, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups tender shredded chicken Cooked and shredded
- 1 cup orzo pasta
- 2 cups sweet carrots Chopped
- 1 each fresh lemon Juiced
- 1/2 cup Parmesan cheese Grated, for garnish
- 6 cups chicken broth
- 2 tablespoons olive oil For cooking
- 2 cloves garlic Minced
- 1 each onion Chopped
- 1 tablespoon mixed herbs Like thyme or parsley
- to taste salt and pepper
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and minced garlic, cooking until onions are soft.
- Stir in shredded chicken and sweet carrots, cooking for about 5 minutes.
- Pour in chicken broth and bring to a gentle boil.
- Add the orzo pasta and seasoned herbs, letting it simmer for 10-15 minutes.
- Squeeze in fresh lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese.
Notes
For a Mediterranean twist, incorporate olives and feta cheese. For a creamy version, add heavy cream.