Description
Italian Penicillin Soup is a hearty and nourishing comfort food recipe that features tender chicken, aromatic vegetables, and small pasta simmered in a flavorful broth. This soup combines healing ingredients with rich Italian flavors, making it perfect for soothing colds or enjoying a cozy meal. The gentle simmering method infuses the broth with herbs and chicken essence, while fresh lemon juice and parsley brighten the final dish. Served with crusty Italian bread and topped with Parmigiano-Reggiano, this soup is both restorative and satisfying.
Ingredients
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 diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften and onion is translucent. Stir in minced garlic and cook for another minute until fragrant, being careful not to brown it.
- Add Broth and Chicken: Pour in the chicken broth and place the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Simmer Until Tender: Partially cover and simmer for 25-30 minutes until the chicken is cooked through and shreds easily. Vegetables should be tender and broth richly flavored. Remove chicken and set aside to cool.
- Shred and Season: Remove skin and bones from cooled chicken breast. Shred meat into bite-sized pieces with two forks. Season broth gradually with salt and pepper, adjusting to taste.
- Cook the Pasta: Return shredded chicken to the pot, bring soup to a gentle boil, add pasta, and cook according to package instructions until al dente. The pasta will slightly thicken the broth.
- Finish with Fresh Elements: Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Adjust seasoning as necessary for balance and brightness.
Notes
- Overcooking the chicken will make it tough; remove once it shreds easily.
- Add pasta only during the final cooking stage to prevent mushiness.
- Season broth gradually; flavors will intensify as soup simmers.
- Never skip the lemon juice; it brightens and balances the soup.
- Use good-quality, low-sodium broth for the best flavor.
- Soup can be refrigerated up to 4 days; flavors improve overnight.
- Freeze without pasta for up to 3 months, adding fresh pasta when reheating.
- Reheat gently on stovetop or microwave with occasional stirring and added broth if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
