Italian Penicillin Soup - Cooking Like Kate

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
2 tbsp extra virgin olive oil, 1 whole chicken
In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.
1 large onion, 2 carrots, 2 celery stalks, 4 garlic cloves
Return the chicken to the pot. Add the bay leaf, thyme, rosemary, and sage. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for about 30-40 minutes, until the chicken is cooked through and tender.
1 bay leaf, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp dried sage, 8 cups low-sodium chicken broth
Remove the chicken pieces from the pot. Shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
Add the pasta to the pot and cook according to the package instructions, usually about 8-10 minutes.
1 cup pasta
In the last 5 minutes of cooking, add the chopped spinach (or kale) and peas. Season with salt and pepper to taste.
1 cup fresh spinach, 1 cup peas, salt and freshly ground black pepper
Remove from heat and stir in the lemon juice. Adjust seasoning as needed.
1 lemon
Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired.

For a Clearer Broth: Skim off impurities regularly during the first 30 minutes of simmering.
Vegetarian Option: Use legumes or chickpeas and vegetable broth instead of chicken.
For Extra Flavor: Add a Parmesan rind to the broth while simmering.
Pasta Tip: Cook pasta separately to prevent it from becoming mushy.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Herb Bag: Use a cheesecloth or tea infuser for fresh herbs for easy removal.