Description
Italian Penicillin Soup is a comforting, healing dish featuring a flavorful blend of aromatic vegetables, tender chicken, and delicate pasta simmered in a rich broth with fresh herbs and a touch of lemon. This soup combines traditional Italian ingredients and slow simmering to create a soothing meal perfect for nourishment and warmth, ideal for chilly days or when under the weather.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Build the Aromatic Base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. This holy trinity of vegetables creates the flavor foundation that makes this soup deeply satisfying. Stir in the minced garlic and cook for another minute until fragrant, taking care not to let it brown.
- Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Let the chicken cook slowly to stay tender and infuse the broth with rich flavor.
- Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily with a fork. The vegetables should be tender, and your kitchen will fill with inviting aroma. Remove the chicken breast and set aside to cool slightly.
- Shred and Season: Once cool enough to handle, remove skin and bones from the chicken. Shred the meat into bite-sized pieces. Season the broth with salt and pepper gradually, keeping in mind the flavors will concentrate as it cooks further.
- Cook the Pasta: Return shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package instructions until al dente. The pasta starch will slightly thicken the broth for perfect comforting consistency.
- Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. The lemon brightens the soup, while parsley adds a fresh, herbal note balancing rich flavors. Taste and adjust seasoning as needed before serving.
Notes
- For gluten-free diets, replace the pasta with rice or omit it entirely.
- Vegetarians can skip the chicken and use vegetable broth, adding white beans as a protein source.
- Those avoiding dairy can omit the cheese garnish or substitute with nutritional yeast.
- This soup can be prepared up to three days in advance and reheated for convenience.
- Use low-sodium broth to better control salt levels in the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: Italian soup, comfort food, chicken soup, healing soup, Penicillin soup, chicken broth soup, pasta soup, healthy soup
