Why Make This Recipe
Italian Penicillin Soup is the perfect remedy for chilly days or when you’re feeling under the weather. This comforting soup combines hearty vegetables, tender chicken, and flavorful herbs, creating a dish that warms your body and soul. With its simple ingredients and easy steps, it’s a wonderful recipe to share with family and friends. Plus, it pairs beautifully with crusty Italian bread, making it a full meal.
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
- Freshly grated Parmigiano-Reggiano cheese for serving
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Directions:
- Heat 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 becomes translucent. Stir in minced garlic and cook for another minute until fragrant.
- 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 to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes or until the chicken is cooked through and can be shredded easily. Remove the chicken breast and set it aside to cool.
- Remove the skin and bones from the chicken, shred the meat, and return it to the pot. Season the broth with salt and pepper.
- Bring the soup to a gentle boil. Add pasta and cook according to package directions until al dente. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
- Serve the soup hot in bowls topped with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Pair with crusty Italian bread.
How to Serve Italian Penicillin Soup
Serve the soup hot in a bowl, garnished with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. It goes well with slices of crusty Italian bread on the side, allowing you to soak up every delicious drop.
How to Store Italian Penicillin Soup
Let any leftover soup cool down to room temperature, then store it in an airtight container in the refrigerator. It can last for 3-4 days. If you want to store it for longer, consider freezing it. Place the cooled soup in a freezer-safe container, and it can stay fresh for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.
Tips to Make Italian Penicillin Soup
- For added flavor, try using homemade chicken broth if you have it.
- Make sure to adjust the seasoning as you go. Taste the soup after adding the pasta for the best flavor.
- You can add frozen vegetables like peas or spinach for more nutrients. Just add them in the last few minutes of cooking.
Variation
For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken. You can add more vegetables like zucchini or beans for protein and texture.
FAQs
1. Can I use leftover chicken for this soup?
Yes! Using leftover cooked chicken is a great way to save time. Just add it to the soup in the last few minutes to heat it through.
2. What type of pasta works best for this soup?
Small pasta like ditalini, orzo, or small shells works best because it fits well in the soup and cooks quickly.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat before serving. If you add pasta, it might soak up some broth, so you may need to add a little water or broth when reheating.
Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting soup made with hearty vegetables, tender chicken, and flavorful herbs, perfect for chilly days or when you’re feeling under the weather.
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
- Freshly grated Parmigiano-Reggiano cheese for serving
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat 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 becomes translucent. Stir in minced garlic and cook for another minute until fragrant.
- 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 to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes or until the chicken is cooked through and can be shredded easily. Remove the chicken breast and set it aside to cool.
- Remove the skin and bones from the chicken, shred the meat, and return it to the pot. Season the broth with salt and pepper.
- Bring the soup to a gentle boil. Add pasta and cook according to package directions until al dente. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
- Serve the soup hot in bowls topped with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Pair with crusty Italian bread.
Notes
For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken. You can add more vegetables like zucchini or beans for protein and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, Italian, comfort food, chicken soup, healthy soup