Italian Penicillin Soup
A hearty and comforting soup filled with tender chicken, fragrant vegetables, and pasta, perfect for chilly nights and nourishing when you're feeling under the weather.
Ingredients
For the Soup 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
- 8 cups low-sodium chicken broth (or vegetable broth for a 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)
- 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 pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and allow it to cook for another minute until fragrant.
Add Broth and Chicken
- 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.
Simmer Until Tender
- Cover partially and allow to simmer for 25-30 minutes, or until the chicken is thoroughly cooked and shred-capable. Remove the chicken breast and set it aside to cool slightly.
Shred and Season
- Discard the skin and bones, then shred the meat into bite-sized pieces and return it to the pot. Taste the broth and season with salt and pepper as desired.
Cook the Pasta
- Bring the soup back to a gentle boil and add the pasta. Cook according to package directions until al dente. The starch from the pasta will slightly thicken the broth.
Finish with Fresh Elements
- Discard bay leaves and stir in the fresh lemon juice and chopped parsley. Adjust seasoning if necessary. Serve with a sprinkle of grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread on the side.
Notes
For gluten-free diets, replace pasta with rice or omit it entirely. For vegetarian options, skip the chicken and use vegetable broth—consider adding white beans for protein. To prevent mushy pasta, cook it separately if preparing in advance.