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Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
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★★★★★

5.1 from 20 reviews

Italian Penicillin Soup is a comforting, hearty chicken soup that combines aromatic vegetables, tender shredded chicken, and small pasta in a flavorful broth seasoned with herbs and fresh lemon juice. This classic Italian-inspired soup is perfect for cold days or whenever you need a deliciously soothing meal.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Broth and Protein

  • 8 cups low-sodium chicken broth (or vegetable broth)
  • 1 whole chicken breast, bone-in, skin-on (about 1 pound)
  • 2 bay leaves

Seasonings and Pasta

  • 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

Garnishes and Serving

  • Parmigiano-Reggiano, freshly grated (optional)
  • Extra virgin olive oil, for drizzling
  • Crusty Italian bread, for serving

Instructions

  1. Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute without browning it.
  2. Add Broth and Chicken: Pour in the chicken broth and add the whole chicken breast along with the bay leaves, dried oregano, dried thyme, and red pepper flakes if using. Bring the mixture to a gentle boil.
  3. Simmer Soup: Reduce the heat to a simmer and partially cover the pot. Let the soup cook for 25–30 minutes until the chicken is fully cooked through.
  4. Shred Chicken: Carefully remove the chicken breast from the soup and allow it to cool slightly. Discard the skin and bones, then shred the meat with two forks. Return the shredded chicken to the pot and season with salt and black pepper to taste.
  5. Cook Pasta: Stir in the small pasta and cook according to the package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  6. Finish Soup: Remove the bay leaves. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve: Ladle the soup into bowls. Garnish with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil if desired. Serve alongside crusty Italian bread.

Notes

  • You can use vegetable broth for a vegetarian variation, but omit the chicken and add beans or tofu for protein.
  • Red pepper flakes are optional and can be adjusted based on your spice preference.
  • Small pasta shapes are ideal as they cook quickly and blend well with the soup.
  • Fresh herbs like parsley brighten the flavors and add freshness at the end.
  • For a richer soup, you can use bone-in chicken thighs instead of breasts.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Nutrition

Keywords: Italian soup, chicken soup, penicillin soup, comfort food, homemade soup, healthy soup, easy chicken recipe

Find it online: https://tastygenius.com/italian-penicillin-soup-recipe/