Description
Italian Penicillin Soup is a comforting, hearty soup that combines chicken, vegetables, pasta, and aromatic herbs. It’s perfect for healing, warming, and satisfying your soul on cold days.
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)
- 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
- Freshly grated Parmigiano-Reggiano cheese for garnish
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Add chicken breast, chicken broth, and bay leaves. Bring to a boil, then reduce to a simmer. Cook until chicken is fully cooked, about 20 minutes.
- Remove chicken from the pot, shred it, and return it to the soup.
- Add pasta, oregano, thyme, red pepper flakes, salt, and black pepper. Cook until pasta is tender, about 10 minutes.
- Stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
- Serve hot, garnished with Parmigiano-Reggiano cheese, a drizzle of olive oil, and crusty bread on the side.
Notes
- You can substitute chicken with turkey or use a vegetarian alternative for a lighter version.
- Leftovers store well in the fridge for up to 3 days.
- Add extra herbs or a splash of white wine for more depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Italian