Light Chicken Penicillin Soup Nourishing and Simple Meal

ByAisha
- 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces - 8 cups low-sodium chicken broth Chicken is the heart of this soup. It adds protein and makes it filling. I prefer thighs for their rich flavor, but breasts work well too. The low-sodium broth keeps the soup healthy while still rich in taste. - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, finely chopped - 4 cloves garlic, minced Vegetables boost nutrition and flavor. Carrots add sweetness, while celery gives a nice crunch. Onions and garlic bring depth to the taste. These veggies create a base that warms your soul. - 1 teaspoon fresh thyme (or ½ teaspoon dried thyme) - 1 teaspoon fresh dill (or ½ teaspoon dried dill) - Salt and freshly ground black pepper, to taste - 2 tablespoons fresh lemon juice (about 1 lemon) - Fresh parsley, chopped, for garnish Herbs are key for flavor. Fresh thyme and dill elevate the soup. They also add a lovely aroma. Don't forget the salt and pepper; they bring all the flavors together. A splash of lemon juice brightens the dish, while parsley adds a fresh touch. {{ingredient_image_2}} Sautéing the Vegetables Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion, diced carrots, and diced celery. Sauté the veggies for about 5 minutes. You want them soft, not brown. This step makes the soup taste great! Adding Chicken and Seasonings Next, toss in the minced garlic. Cook it for another minute until it smells amazing. Now, add the diced chicken pieces. Season them with salt, pepper, thyme, and dill. Sauté the chicken until it turns brown on all sides. This should take around 7-8 minutes. Browning the chicken adds depth to the flavor. Incorporating Broth and Noodles Pour in the low-sodium chicken broth. Bring the mixture to a rolling boil. Once it's boiling, lower the heat to a gentle simmer. Add the egg noodles next and cook according to the package instructions, usually about 8-10 minutes. When the noodles are tender, stir in fresh lemon juice to brighten the taste. Taste the soup and adjust the seasoning if needed. Let the soup rest for a few minutes. This helps the flavors mix well. Serve it hot in bowls and add chopped parsley on top for a fresh touch. Low-Calorie Noodle Options You can swap regular egg noodles for whole grain noodles. This change adds fiber and keeps you full longer. You might also try zucchini noodles. They are light and add a nice twist. Swaps for Traditional Ingredients Instead of using regular chicken broth, choose low-sodium broth. This cut helps reduce salt intake. You can also replace olive oil with a cooking spray to lower calories. Use fresh herbs instead of dried ones for brighter flavors. Flavor Enhancements Without Extra Calories To boost flavor, add a splash of lemon juice. It brightens the soup without calories. Fresh herbs like dill and thyme add depth, too. Try adding a pinch of red pepper flakes for a little kick, which is also low-calorie. Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful soup compared to chicken breasts. Enhance the Flavor: For deeper flavor, consider adding a splash of white wine after sautéing the vegetables before adding the broth. Vegetable Variations: Feel free to add other vegetables like spinach, kale, or peas for added nutrients and color. Make It Ahead: This soup stores well in the fridge for 3-4 days and can also be frozen; just undercook the noodles slightly for best results when reheating. {{image_4}} Low-Carb or Keto-Friendly Options You can make this soup low-carb easily. Swap egg noodles for zucchini noodles or shirataki noodles. These options cut carbs but keep your soup tasty and filling. Use extra veggies like mushrooms or bell peppers to bulk up your dish without added carbs. Vegetarian or Vegan Versions To make a vegetarian version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Add extra vegetables like spinach or kale for a nutrient boost. This keeps the heartiness while making it meat-free. Seasonal Vegetable Incorporations Seasonal veggies can add fresh flavors. In spring, use peas and asparagus. In fall, add butternut squash or sweet potatoes. These changes not only enhance taste but also make the soup colorful and fun. Adjust the herbs to match your veggie choices for a unique twist! Refrigeration Tips After making your light chicken penicillin soup, let it cool. Store it in an airtight container. This keeps flavors fresh. You can keep it in the fridge for up to four days. If you want to eat it later, try the freezing method. Freezing Instructions To freeze, use freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheating Strategies for Best Flavor Reheat your soup on the stove for the best taste. Use low to medium heat to warm it slowly. Stir often to avoid sticking. You can also use a microwave, but be careful not to overheat. Heat it in short bursts and stir in between. Enjoy your soup warm and flavorful! How can I make this soup gluten-free? To make this soup gluten-free, use gluten-free noodles. Many brands offer tasty options. Also, check your chicken broth label for gluten-free certification. This way, you enjoy a safe meal. What are the best sides to serve with the soup? I love pairing this soup with a fresh salad or crusty bread. A light green salad adds crunch and color. You can also serve it with whole grain crackers for a fun twist. Can I make this soup in a slow cooker? Yes! To make this soup in a slow cooker, add all ingredients except noodles. Cook on low for 6-8 hours. About 30 minutes before serving, stir in the noodles. This gives you a warm, tasty soup. This blog post covered how to make Light Chicken Penicillin Soup. We explored the key ingredients, preparation steps, and healthy swaps. I shared tips for variations to suit any diet and easy storage techniques. You can adapt this dish for any season or preference. Remember, soup is more than food; it's comfort. Enjoy every sip!

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Are you looking for a warm, tasty dish that’s easy to make? Light Chicken Penicillin Soup is the perfect answer! Packed with wholesome ingredients, this soup warms your body and boosts your health. Whether you’re feeling under the weather or just want a comforting meal, my simple recipe has you covered. Stick around to learn how to make this nourishing soup in no time!

Why I Love This Recipe

  1. Comforting Flavor: This soup is packed with flavors that warm the soul, making it perfect for chilly days or when you’re feeling under the weather.
  2. Nutritious Ingredients: With plenty of vegetables and lean protein, this dish provides a nourishing boost to your health.
  3. Quick and Easy: In just 35 minutes, you can have a hearty meal ready, making it ideal for busy weeknights.
  4. Customizable: You can easily swap out ingredients based on what you have on hand or your dietary preferences, ensuring everyone can enjoy it.

Ingredients

Main Ingredients

Chicken and Broth Essentials

– 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces

– 8 cups low-sodium chicken broth

Chicken is the heart of this soup. It adds protein and makes it filling. I prefer thighs for their rich flavor, but breasts work well too. The low-sodium broth keeps the soup healthy while still rich in taste.

Vegetables for Flavor and Nutrition

– 1 cup carrots, diced

– 1 cup celery, diced

– 1 medium onion, finely chopped

– 4 cloves garlic, minced

Vegetables boost nutrition and flavor. Carrots add sweetness, while celery gives a nice crunch. Onions and garlic bring depth to the taste. These veggies create a base that warms your soul.

Herbs and Seasoning Options

– 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

– 1 teaspoon fresh dill (or ½ teaspoon dried dill)

– Salt and freshly ground black pepper, to taste

– 2 tablespoons fresh lemon juice (about 1 lemon)

– Fresh parsley, chopped, for garnish

Herbs are key for flavor. Fresh thyme and dill elevate the soup. They also add a lovely aroma. Don’t forget the salt and pepper; they bring all the flavors together. A splash of lemon juice brightens the dish, while parsley adds a fresh touch.

Step-by-Step Instructions

Preparation of the Soup Base

Sautéing the Vegetables

Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion, diced carrots, and diced celery. Sauté the veggies for about 5 minutes. You want them soft, not brown. This step makes the soup taste great!

Adding Chicken and Seasonings

Next, toss in the minced garlic. Cook it for another minute until it smells amazing. Now, add the diced chicken pieces. Season them with salt, pepper, thyme, and dill. Sauté the chicken until it turns brown on all sides. This should take around 7-8 minutes. Browning the chicken adds depth to the flavor.

Incorporating Broth and Noodles

Pour in the low-sodium chicken broth. Bring the mixture to a rolling boil. Once it’s boiling, lower the heat to a gentle simmer. Add the egg noodles next and cook according to the package instructions, usually about 8-10 minutes. When the noodles are tender, stir in fresh lemon juice to brighten the taste. Taste the soup and adjust the seasoning if needed. Let the soup rest for a few minutes. This helps the flavors mix well. Serve it hot in bowls and add chopped parsley on top for a fresh touch.

Tips & Tricks

Healthier Ingredient Substitutions

Low-Calorie Noodle Options

You can swap regular egg noodles for whole grain noodles. This change adds fiber and keeps you full longer. You might also try zucchini noodles. They are light and add a nice twist.

Swaps for Traditional Ingredients

Instead of using regular chicken broth, choose low-sodium broth. This cut helps reduce salt intake. You can also replace olive oil with a cooking spray to lower calories. Use fresh herbs instead of dried ones for brighter flavors.

Flavor Enhancements Without Extra Calories

To boost flavor, add a splash of lemon juice. It brightens the soup without calories. Fresh herbs like dill and thyme add depth, too. Try adding a pinch of red pepper flakes for a little kick, which is also low-calorie.

Pro Tips

  1. Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful soup compared to chicken breasts.
  2. Enhance the Flavor: For deeper flavor, consider adding a splash of white wine after sautéing the vegetables before adding the broth.
  3. Vegetable Variations: Feel free to add other vegetables like spinach, kale, or peas for added nutrients and color.
  4. Make It Ahead: This soup stores well in the fridge for 3-4 days and can also be frozen; just undercook the noodles slightly for best results when reheating.

Variations

Dietary Adaptations

Low-Carb or Keto-Friendly Options

You can make this soup low-carb easily. Swap egg noodles for zucchini noodles or shirataki noodles. These options cut carbs but keep your soup tasty and filling. Use extra veggies like mushrooms or bell peppers to bulk up your dish without added carbs.

Vegetarian or Vegan Versions

To make a vegetarian version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Add extra vegetables like spinach or kale for a nutrient boost. This keeps the heartiness while making it meat-free.

Seasonal Vegetable Incorporations

Seasonal veggies can add fresh flavors. In spring, use peas and asparagus. In fall, add butternut squash or sweet potatoes. These changes not only enhance taste but also make the soup colorful and fun. Adjust the herbs to match your veggie choices for a unique twist!

Storage Info

Proper Storage Techniques

Refrigeration Tips

After making your light chicken penicillin soup, let it cool. Store it in an airtight container. This keeps flavors fresh. You can keep it in the fridge for up to four days. If you want to eat it later, try the freezing method.

Freezing Instructions

To freeze, use freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight.

Reheating Strategies for Best Flavor

Reheat your soup on the stove for the best taste. Use low to medium heat to warm it slowly. Stir often to avoid sticking. You can also use a microwave, but be careful not to overheat. Heat it in short bursts and stir in between. Enjoy your soup warm and flavorful!

FAQs

Common Questions About Light Chicken Penicillin Soup

How can I make this soup gluten-free?

To make this soup gluten-free, use gluten-free noodles. Many brands offer tasty options. Also, check your chicken broth label for gluten-free certification. This way, you enjoy a safe meal.

What are the best sides to serve with the soup?

I love pairing this soup with a fresh salad or crusty bread. A light green salad adds crunch and color. You can also serve it with whole grain crackers for a fun twist.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, add all ingredients except noodles. Cook on low for 6-8 hours. About 30 minutes before serving, stir in the noodles. This gives you a warm, tasty soup.

This blog post covered how to make Light Chicken Penicillin Soup. We explored the key ingredients, preparation steps, and healthy swaps. I shared tips for variations to suit any diet and easy storage techniques. You can adapt this dish for any season or preference.

Remember, soup is more than food; it’s comfort. Enjoy every si

- 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces - 8 cups low-sodium chicken broth Chicken is the heart of this soup. It adds protein and makes it filling. I prefer thighs for their rich flavor, but breasts work well too. The low-sodium broth keeps the soup healthy while still rich in taste. - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, finely chopped - 4 cloves garlic, minced Vegetables boost nutrition and flavor. Carrots add sweetness, while celery gives a nice crunch. Onions and garlic bring depth to the taste. These veggies create a base that warms your soul. - 1 teaspoon fresh thyme (or ½ teaspoon dried thyme) - 1 teaspoon fresh dill (or ½ teaspoon dried dill) - Salt and freshly ground black pepper, to taste - 2 tablespoons fresh lemon juice (about 1 lemon) - Fresh parsley, chopped, for garnish Herbs are key for flavor. Fresh thyme and dill elevate the soup. They also add a lovely aroma. Don't forget the salt and pepper; they bring all the flavors together. A splash of lemon juice brightens the dish, while parsley adds a fresh touch. {{ingredient_image_2}} Sautéing the Vegetables Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion, diced carrots, and diced celery. Sauté the veggies for about 5 minutes. You want them soft, not brown. This step makes the soup taste great! Adding Chicken and Seasonings Next, toss in the minced garlic. Cook it for another minute until it smells amazing. Now, add the diced chicken pieces. Season them with salt, pepper, thyme, and dill. Sauté the chicken until it turns brown on all sides. This should take around 7-8 minutes. Browning the chicken adds depth to the flavor. Incorporating Broth and Noodles Pour in the low-sodium chicken broth. Bring the mixture to a rolling boil. Once it's boiling, lower the heat to a gentle simmer. Add the egg noodles next and cook according to the package instructions, usually about 8-10 minutes. When the noodles are tender, stir in fresh lemon juice to brighten the taste. Taste the soup and adjust the seasoning if needed. Let the soup rest for a few minutes. This helps the flavors mix well. Serve it hot in bowls and add chopped parsley on top for a fresh touch. Low-Calorie Noodle Options You can swap regular egg noodles for whole grain noodles. This change adds fiber and keeps you full longer. You might also try zucchini noodles. They are light and add a nice twist. Swaps for Traditional Ingredients Instead of using regular chicken broth, choose low-sodium broth. This cut helps reduce salt intake. You can also replace olive oil with a cooking spray to lower calories. Use fresh herbs instead of dried ones for brighter flavors. Flavor Enhancements Without Extra Calories To boost flavor, add a splash of lemon juice. It brightens the soup without calories. Fresh herbs like dill and thyme add depth, too. Try adding a pinch of red pepper flakes for a little kick, which is also low-calorie. Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful soup compared to chicken breasts. Enhance the Flavor: For deeper flavor, consider adding a splash of white wine after sautéing the vegetables before adding the broth. Vegetable Variations: Feel free to add other vegetables like spinach, kale, or peas for added nutrients and color. Make It Ahead: This soup stores well in the fridge for 3-4 days and can also be frozen; just undercook the noodles slightly for best results when reheating. {{image_4}} Low-Carb or Keto-Friendly Options You can make this soup low-carb easily. Swap egg noodles for zucchini noodles or shirataki noodles. These options cut carbs but keep your soup tasty and filling. Use extra veggies like mushrooms or bell peppers to bulk up your dish without added carbs. Vegetarian or Vegan Versions To make a vegetarian version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Add extra vegetables like spinach or kale for a nutrient boost. This keeps the heartiness while making it meat-free. Seasonal Vegetable Incorporations Seasonal veggies can add fresh flavors. In spring, use peas and asparagus. In fall, add butternut squash or sweet potatoes. These changes not only enhance taste but also make the soup colorful and fun. Adjust the herbs to match your veggie choices for a unique twist! Refrigeration Tips After making your light chicken penicillin soup, let it cool. Store it in an airtight container. This keeps flavors fresh. You can keep it in the fridge for up to four days. If you want to eat it later, try the freezing method. Freezing Instructions To freeze, use freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheating Strategies for Best Flavor Reheat your soup on the stove for the best taste. Use low to medium heat to warm it slowly. Stir often to avoid sticking. You can also use a microwave, but be careful not to overheat. Heat it in short bursts and stir in between. Enjoy your soup warm and flavorful! How can I make this soup gluten-free? To make this soup gluten-free, use gluten-free noodles. Many brands offer tasty options. Also, check your chicken broth label for gluten-free certification. This way, you enjoy a safe meal. What are the best sides to serve with the soup? I love pairing this soup with a fresh salad or crusty bread. A light green salad adds crunch and color. You can also serve it with whole grain crackers for a fun twist. Can I make this soup in a slow cooker? Yes! To make this soup in a slow cooker, add all ingredients except noodles. Cook on low for 6-8 hours. About 30 minutes before serving, stir in the noodles. This gives you a warm, tasty soup. This blog post covered how to make Light Chicken Penicillin Soup. We explored the key ingredients, preparation steps, and healthy swaps. I shared tips for variations to suit any diet and easy storage techniques. You can adapt this dish for any season or preference. Remember, soup is more than food; it's comfort. Enjoy every sip!

Revitalizing Chicken Penicillin Soup

A comforting and nourishing chicken soup with vegetables and egg noodles, perfect for revitalizing your spirits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 8 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh dill (or ½ teaspoon dried dill)
  • 1 cup egg noodles (or substitute with whole grain noodles)
  • 1 tablespoon olive oil
  • to taste salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat until shimmering.
  • Add the chopped onion, diced carrots, and diced celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
  • Incorporate the minced garlic to the pot and cook for an additional minute until the garlic releases its fragrant aroma.
  • Add the diced chicken pieces to the mixture, seasoning generously with salt, pepper, fresh thyme, and dill. Sauté the chicken until it is browned on all sides, which should take about 7-8 minutes.
  • Pour in the low-sodium chicken broth and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to a gentle simmer and add the egg noodles. Cook according to package instructions (usually around 8-10 minutes) until the noodles are al dente and tender.
  • Stir in the freshly squeezed lemon juice and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
  • Remove the pot from the heat and allow the soup to rest for a few minutes to meld the flavors.
  • Serve hot, ladled into bowls and garnished generously with chopped fresh parsley on top.

Notes

Substitute egg noodles with whole grain noodles for a healthier option.
Keyword chicken, comfort food, healthy, soup

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