Italian Penicillin Soup
A soothing and hearty soup filled with tender chicken, vegetables, and tiny pasta, perfect for chilly nights or tough days.
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)
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Grated Parmigiano-Reggiano cheese, for garnish
- Extra virgin olive oil for drizzling
- Crusty Italian bread, for serving
Instructions
Preparation
- Heat olive oil in a large, heavy-bottomed 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 an additional minute until fragrant, avoiding browning.
Cooking
- Pour in the chicken broth and carefully nestle the chicken breast into the pot.
- Add bay leaves, oregano, thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce to a steady simmer.
- Cover partially and let simmer for 25-30 minutes, or until the chicken is cooked through and easy to shred.
- Carefully remove the chicken and set aside to cool slightly.
Shredding and Finishing
- Once cool enough to handle, discard the skin and bones. Shred the chicken into bite-sized pieces using two forks.
- Return the shredded meat to the pot, and season the broth with salt and pepper to taste.
- Bring the soup back to a gentle boil and add the pasta. Cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze in portion-sized containers for up to 3 months. Reheat on the stovetop, adding a splash of broth if it thickens too much.