Italian Penicillin Soup
A heartwarming Italian soup filled with tender chicken, small pasta, and aromatic vegetables, perfect for cozy nights or when you're feeling under the weather.
Ingredients
For the Aromatic Base
- 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
For the Soup
- 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)
- to taste Salt and freshly ground black pepper
Finishing Touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and chopped celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Pour in the chicken broth and nestle the chicken breast into the pot.
- Add bay leaves, oregano, thyme, and the optional red pepper flakes. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
- Partially cover the pot and let it simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Remove the chicken breast and set it aside to cool slightly.
- Discard the skin and bones, shred the chicken into bite-sized pieces, and return it to the pot.
- Season the broth with salt and pepper to taste.
- Bring the soup to a gentle boil again and add the pasta, cooking according to the package instructions until al dente.
Finishing
- Remove bay leaves, then stir in the fresh lemon juice and chopped parsley.
- Taste and adjust the seasoning as needed. Serve with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. For variations, add greens like kale or spinach before serving or try different spices.