Name: Italian Penicillin Soup
Ingredients: 1 whole chicken (about 4 lbs) or 2 lbs chicken thighs/breasts; 10 cups water or chicken stock; 1 large onion, quartered; 4 garlic cloves, smashed; 2 carrots, peeled and cut into large chunks; 2 celery stalks, cut into large chunks; 1 bay leaf; 1 sprig rosemary; 1 sprig thyme; 1 teaspoon salt (adjust to taste); 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon dried oregano; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); Juice of 1 lemon; Fresh parsley, chopped (for garnish); Salt and pepper to taste

Ingredients

Scale

For the Broth:

1 whole chicken (about 4 lbs) or 2 lbs chicken thighs/breasts
10 cups water or chicken stock
1 large onion, quartered
4 garlic cloves, smashed
2 carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 teaspoon salt (adjust to taste)

For the Soup Base:

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Salt and pepper to taste

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Instructions

Step 1: Prepare the Broth

In a large stockpot, combine chicken, water/stock, onion, garlic, carrots, celery, bay leaf, rosemary, and thyme.
Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, skimming foam occasionally.
Once the chicken is tender, remove it from the pot. Let it cool, then shred the meat and set aside. Discard the skin and bones.
Strain the broth into a clean pot, discarding the solids. Set aside.

Step 2: Make the Soup Base

Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until softened and aromatic.
Stir in oregano and thyme, cooking for another minute.
Add the reserved broth and bring it to a gentle simmer. Let cook for 20 minutes, allowing the flavors to meld.

Step 3: Assemble the Soup

Add shredded chicken back into the soup. Stir in lemon juice for a fresh, tangy flavor.
Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread if desired.

Notes

Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Variations: Add fresh spinach or kale for extra nutrients. For a heartier soup, toss in cooked pasta or rice.
Customization: Include turmeric for anti-inflammatory benefits, or a dash of chili flakes for a spicy kick.