Italian Penicillin Soup Recipe

If comfort had a name, it would be the Italian Penicillin Soup. This heartwarming dish is like a gentle hug in a bowl, combining tender shredded chicken, fresh vegetables, zesty lemon, and small pasta into a broth that feels both soothing and invigorating. The Italian Penicillin Soup is perfect for those days when you need a nourishing pick-me-up, brimming with fresh flavors and a hint of herbal brightness. It’s simple enough for a weeknight dinner yet special enough to share with your favorite people.

Ingredients You’ll Need

Gathering the ingredients for this Italian Penicillin Soup is a breeze, and each item plays a crucial role in building layers of flavor, texture, and vibrant color. From the earthy aromatics to the bright finishing touches, every component makes this soup truly shine.

• Extra virgin olive oil: Adds a rich, fruity base and helps soften the vegetables beautifully.
• Large onion (diced): Offers sweetness and depth once sautéed to perfection.
• Medium carrots (sliced): Bring natural sweetness and vibrant color.
• Stalks of celery (chopped): Add subtle earthiness and refreshing crunch.
• Garlic cloves (minced): Infuse the soup with a warm, aromatic punch.
• Low-sodium chicken broth: Provides a comforting liquid base without overpowering saltiness.
• Whole chicken breast (bone-in, skin-on): Locks in juicy flavor and richness for shredding into the soup.
• Bay leaves: Introduce a fragrant, herbal note that deepens during cooking.
• Small pasta (ditalini, orzo, or shells): Add delightful bite and heartiness to every spoonful.
• Dried oregano: Lends a classic Italian herb flavor that ties everything together.
• Dried thyme: Offers subtle earthy warmth and complexity.
• Red pepper flakes (optional): Bring a gentle hint of heat if you like a little kick.
• Salt and black pepper: Essential for balancing and enhancing all the flavors.
• Fresh lemon juice: Brightens the soup with a fresh, citrusy lift.
• Fresh parsley (chopped): Adds a burst of color and fresh herbaceousness.
• Parmigiano-Reggiano (freshly grated, optional): For a savory, nutty finish when sprinkled on top.
• Crusty Italian bread: Perfect for dipping and soaking up every last drop.

How to Make Italian Penicillin Soup

Step 1: Sauté the Vegetables

Begin by warming the extra virgin olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté these until they become soft and fragrant, about 5 to 7 minutes. This step is crucial as it builds the sweet, savory foundation of the soup. Next, add the minced garlic, cooking it for just about a minute to release its perfume without letting it brown, ensuring pure, delightful flavor.

Step 2: Simmer the Chicken

Pour in the chicken broth and gently nestle in the whole chicken breast along with the bay leaves, oregano, thyme, and red pepper flakes if you’re using them. Bring everything to a gentle boil before reducing the heat to a simmer. Partially cover the pot and allow the flavors to meld as the chicken cooks through in 25 to 30 minutes. This slow simmer infuses the broth with deep, comforting notes while the chicken tenderizes beautifully.

Step 3: Shred the Chicken

Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Use two forks to shred the tender meat, discarding the skin and bones. Return the shredded chicken to the pot and season the soup with salt and black pepper, tasting as you go to achieve a perfect balance.

Step 4: Cook the Pasta

Stir in your choice of small pasta, like ditalini, orzo, or shells. Cook according to the package directions, usually about 8 to 10 minutes, until al dente. It’s important to stir occasionally throughout this step to keep the pasta from sticking to the bottom of the pot and to ensure every bite is perfectly tender.

Step 5: Brighten and Finish

Remove the bay leaves, then stir in the fresh lemon juice and chopped parsley. This bright finish lifts the flavors beautifully and adds a fresh pop of color. Taste once more and adjust the seasoning if needed. Your Italian Penicillin Soup is now ready to serve.

How to Serve Italian Penicillin Soup

Garnishes

For an extra touch of indulgence, sprinkle freshly grated Parmigiano-Reggiano over each bowl and drizzle a little extra virgin olive oil on top. These simple garnishes add richness and a silky mouthfeel that elevates the humble soup to restaurant-worthy.

Side Dishes

Serve Italian Penicillin Soup alongside crusty Italian bread or garlic bread to soak up all that flavorful broth. A simple leafy green salad or roasted vegetables also pair beautifully for a balanced, satisfying meal.

Creative Ways to Present

Try serving the soup in rustic bread bowls for a cozy and charming touch that impresses guests. Or, for a family-style feel, offer bowls of cheese, fresh herbs, and lemon wedges on the side so everyone can customize their soup experience. This playful presentation makes the meal feel even more inviting.

Make Ahead and Storage

Storing Leftovers

Italian Penicillin Soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and keep the broth vibrant. Reheat gently on the stovetop to avoid overcooking the pasta or toughening the chicken.

Freezing

You can freeze the soup, but to maintain the best texture, it’s wise to store the broth and chicken separately from the pasta. Freeze the pasta-free soup in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and add freshly cooked pasta when reheating.

Reheating

Reheat the soup over low to medium heat, stirring occasionally to ensure even warming. Add a splash of broth or water if the soup seems too thick. If you’re adding fresh pasta during reheating, cook it separately and mix in just before serving for the best consistency.

FAQs

Can I use vegetable broth instead of chicken broth?

Absolutely! Using vegetable broth will keep the soup vegetarian-friendly while still providing a flavorful base. Just make sure it’s well-seasoned to compensate for the lack of meat broth.

Is it okay to use boneless chicken breast?

While boneless chicken breast can be used, cooking with bone-in and skin-on chicken adds much more depth and richness to the broth. The bones release gelatin and flavor that elevates the entire soup.

Can I make the soup spicy?

Yes! Including red pepper flakes adds a subtle heat, but you can increase the amount or add a dash of hot sauce for a spicier spin on Italian Penicillin Soup.

What pasta works best in this soup?

Small shapes like ditalini, orzo, or tiny shells are ideal because they cook quickly and nestle perfectly in every spoonful without overpowering the soup.

How do I keep the pasta from getting mushy?

Cooking the pasta just until al dente is key, and if making ahead, consider cooking the pasta separately and adding it just before serving. This prevents the soup from becoming overly thick and the noodles turning mushy.

Final Thoughts

The Italian Penicillin Soup is one of those dishes that warms your heart and soul with every bite. It’s comforting, wholesome, and bursting with fresh, vibrant flavors that make you feel cared for. Whether you’re nursing a cold or simply craving a delicious meal, this soup is a wonderful choice to brighten your day. I truly hope you give it a try and find as much joy in making and eating it as I do sharing it with you.

Print