Italian Penicillin Soup

why make this recipe

Italian Penicillin Soup, with its warm, comforting flavors, is the perfect dish for a chilly day or when you need a little pick-me-up. This soup is not just delicious; it’s also packed with nutrients. The combination of chicken, fresh vegetables, and herbs makes it nourishing and satisfying. Plus, it’s customizable to fit various dietary needs, making it a great option for everyone at the table.

how to make Italian Penicillin Soup

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)
• 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

Substitution notes:
For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions

1. Build the Aromatic Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for one more minute until fragrant.

2. Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add in the bay leaves, oregano, thyme, and red pepper flakes if you like a little heat. Bring to a gentle boil, then reduce the heat to a steady simmer.

3. Simmer Until Tender: Cover the pot partially and let it simmer for 25-30 minutes, or until the chicken is fully cooked and can be easily shredded. Remove the chicken breast and set it aside to cool slightly.

4. Shred and Season: Discard the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.

5. Cook the Pasta: Bring the soup back to a gentle boil. Add the pasta and cook according to the package instructions until al dente. The starch from the pasta will slightly thicken the broth.

6. Finish with Fresh Elements: Take out the bay leaves and stir in the fresh lemon juice and chopped parsley. Taste and adjust the seasoning if needed. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and enjoy with crusty Italian bread. This soup can also be made ahead and stored.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot, topped with freshly grated cheese and a light drizzle of olive oil. Pair it with slices of crusty Italian bread for a complete meal. You can also serve it in bowls garnished with fresh parsley for a bright touch.

how to store Italian Penicillin Soup

Let the leftover soup cool completely before transferring it to airtight containers. You can keep it in the fridge for up to three days. For longer storage, freeze it in suitable containers for up to three months. When ready to eat, reheat it on the stove or in the microwave.

tips to make Italian Penicillin Soup

• Use fresh vegetables for the best flavor.
• Adjust the seasoning according to your taste. If you like more herbs, feel free to add extra oregano or thyme.
• Make sure not to overcook the pasta; it should be al dente as it will continue cooking in the soup after it’s added.
• For a richer flavor, you can sauté the garlic for a moment before adding the broth.

variation

You can customize this soup by adding other vegetables like spinach or kale, or by including beans for extra protein. For a spicier kick, consider adding chopped jalapeños or adding more red pepper flakes.

FAQs

• Can I make Italian Penicillin Soup vegetarian?
  Yes, you can make it vegetarian by using vegetable broth and omitting the chicken. Adding white beans will provide protein.

• What pasta should I use?
  Smaller pasta shapes like ditalini, orzo, or small shells work best. However, you can replace them with rice for a gluten-free version.

• How do I reheat leftovers?
  You can reheat leftovers on the stove over medium heat or in the microwave until heated through. If the soup has thickened too much, add a little water or broth to loosen it.

Italian Penicillin Soup

A warm and comforting soup packed with nutrients, perfect for chilly days or when you need a pick-me-up.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 300 kcal

Ingredients

  

Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced into rounds
• 3 stalks celery, chopped
• 4 cloves garlic, minced

Broth and Chicken

• 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 leaves bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional) Add for heat
• to taste Salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Garnishes & Finishing Touches

• to taste Freshly grated Parmigiano-Reggiano cheese
• to taste Extra virgin olive oil for drizzling
• 1 loaf crusty Italian bread for serving

Instructions

 

Preparation

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion turns translucent.
• Stir in the minced garlic and cook for one more minute until fragrant.

Cooking

• Pour in the chicken broth and nestle the chicken breast into the pot.
• Add in the bay leaves, oregano, thyme, and red pepper flakes if you like a little heat. Bring to a gentle boil, then reduce the heat to a steady simmer.
• Cover the pot partially and let it simmer for 25-30 minutes, or until the chicken is fully cooked and can be easily shredded.
• Remove the chicken breast and set it aside to cool slightly.
• Discard the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot.
• Season the broth with salt and pepper to taste.
• Bring the soup back to a gentle boil. Add the pasta and cook according to the package instructions until al dente.

Final Touches

• Take out the bay leaves and stir in the fresh lemon juice and chopped parsley.
• Taste and adjust the seasoning if needed. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and enjoy with crusty Italian bread.

Notes

Use fresh vegetables for the best flavor. Adjust the seasoning according to your taste. If you like more herbs, feel free to add extra oregano or thyme. Make sure not to overcook the pasta; it should be al dente as it will continue cooking in the soup after it’s added. For a richer flavor, you can sauté the garlic for a moment before adding the broth.

Keyword Chicken Soup, comfort soup, Healthy Soup, Italian Penicillin Soup, soup recipe