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Ingredients

For the soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4–5 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chili flakes (optional)
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup small pasta (orzo, ditalini, or any tiny pasta)
• Salt & pepper to taste

Finishing ingredients:

• Juice of ½–1 lemon (to taste)
• Fresh parsley, chopped
• Freshly grated Parmesan cheese

Instructions

1. Sauté aromatics:
   Heat olive oil in a pot. Add onion, garlic, carrots, and celery. Cook 5 minutes until softened.
2. Season:
   Add oregano, basil, chili flakes, salt, and pepper. Cook 1 minute.
3. Add broth & chicken:
   Pour in chicken broth and stir in shredded chicken. Bring to a simmer for 10 minutes.
4. Cook the pasta:
   Add orzo/ditalini and cook until tender, about 8–10 minutes.
5. Finish:
   Add lemon juice, parsley, and a handful of Parmesan. Adjust seasoning.
6. Serve hot with extra Parmesan and black pepper.

<p>The post Italian Penicillin Soup first appeared on Flavor Keto.</p>