Description
Italian Penicillin Soup is a comforting, healing soup rooted in traditional Italian family recipes. This soup combines a flavorful aromatic vegetable base, tender chicken, and hearty pasta simmered slowly in a savory broth, then finished with fresh lemon juice and parsley for brightness. It’s a restorative bowl of comfort food perfect for when you need nourishment and warmth.
Ingredients
Base 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)
Seasonings & Aromatics
- 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, heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until vegetables soften and onions become translucent. Stir in minced garlic and cook for another minute until fragrant, being careful not to brown it.
- Add Broth and Chicken: Pour in chicken broth and place 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 a steady simmer to allow the chicken to cook slowly and infuse the broth with flavor.
- Simmer Until Tender: Partially cover and simmer for 25-30 minutes until the chicken is cooked through and shreds easily. Vegetables should be tender. Remove chicken and set aside to cool slightly.
- Shred and Season: Once chicken is cool enough, remove skin and bones. Shred meat into bite-sized pieces. Season broth with salt and pepper gradually to taste.
- Cook the Pasta: Return shredded chicken to the pot and bring to a gentle boil. Add pasta and cook according to package instructions until al dente. The pasta starch will thicken the broth slightly for a comforting texture.
- Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve garnished with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.
Notes
- For gluten-free diets, replace the pasta with rice or omit it entirely.
- Vegetarians can omit the chicken and use vegetable broth, adding white beans for protein.
- For those avoiding dairy, skip the cheese garnish or substitute with nutritional yeast.
- Use low-sodium broth to better control salt level in the soup.
- Be careful not to overcook the garlic during the sauté to avoid bitterness.
