Why Make This Recipe
Italian Penicillin Soup is the perfect home remedy for those chilly days when you need comfort and warmth. This soup is not just hearty and delicious; it’s also packed with wholesome ingredients that can boost your health. The combination of chicken, vegetables, and herbs makes it a nourishing choice. Plus, it’s easy to prepare and can be ready in under an hour!
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 stalks celery (chopped)
- 4 cloves garlic (minced)
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Directions
- Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 more minute without browning.
- Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 25–30 minutes.
- Remove the chicken, cool slightly, and shred it with two forks. Discard the skin and bones. Return the shredded meat to the pot. Season the soup with salt and pepper.
- Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust the seasoning. Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.
How to Serve Italian Penicillin Soup
Serve this soup warm in bowls. You can sprinkle some grated Parmigiano-Reggiano cheese on top for added flavor. Drizzle a bit of extra virgin olive oil for a finishing touch. Pair it with slices of crusty Italian bread for a hearty meal.
How to Store Italian Penicillin Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for 3–4 days. If you want to store it for a longer time, freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Tips to Make Italian Penicillin Soup
- For more flavor, consider using homemade chicken broth.
- You can add other vegetables like zucchini or spinach for extra nutrition.
- If you like spicy food, increase the amount of red pepper flakes in the recipe.
- Make sure not to overcook the pasta; it should be al dente to keep its shape in the soup.
Variation
You can turn this soup into a vegetarian option by omitting the chicken and using vegetable broth along with beans for added protein. You can also try different types of pasta based on your preference.
FAQs
Can I use boneless chicken in the soup?
Yes, you can use boneless chicken; just adjust the cooking time as it will cook faster.
Is this soup gluten-free?
The recipe as is is not gluten-free due to the pasta. However, you can substitute with gluten-free pasta if needed.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day when the flavors have had time to meld. Just store it properly and reheat when ready to serve.
Italian Penicillin Soup
Ingredients
For the Soup Base
- 2 tablespoons extra virgin olive oil For cooking
- 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)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 leaves bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional) For heat
- Salt and black pepper (to taste)
For Garnish
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Instructions
Cooking the Soup
- Heat olive oil in a large soup pot over medium heat.
- Sauté the onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 1 more minute without browning.
- Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using).
- Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 25–30 minutes.
- Remove the chicken, cool slightly, and shred it with two forks. Discard the skin and bones.
- Return the shredded meat to the pot. Season the soup with salt and pepper.
- Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust the seasoning.
- Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.