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