Italian Penicillin Soup

Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4-5 days. The flavors will deepen as the soup sits.
Freezing: This soup freezes very well, making it a great meal-prep option. Freeze in portions, ensuring there’s enough liquid to cover the chicken and vegetables. It can be stored for up to 3 months in the freezer.
Reheating: Reheat gently on the stovetop over low heat. If the soup has thickened in storage, add a bit of water or broth to thin it out. If pasta or rice was added, it may absorb more broth over time, so consider adding extra broth when reheating.

Gluten-Free Option: Replace the pasta with gluten-free noodles or rice, or omit the starch entirely for a lighter soup.
Vegetarian Version: Substitute the chicken with hearty vegetables like potatoes, zucchini, or mushrooms, and use vegetable broth instead. Chickpeas or white beans are great protein substitutes.
Spicy Italian Penicillin: For a bit of heat, add red pepper flakes or a chopped chili to the soup. It provides a warming kick that boosts circulation.
Creamy Version: For a creamier take, stir in a splash of heavy cream or coconut milk just before serving.
Herb Variations: While rosemary and oregano are traditional, you can experiment with thyme or basil for a different flavor profile.

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