why make this recipe
Italian Penicillin Soup is a warm and comforting dish that is perfect for cold days or when you’re feeling under the weather. This soup has a rich flavor thanks to the fresh ingredients and the combination of herbs. It’s hearty, filling, and easy to make, making it a great recipe for families or when you want to impress guests without spending too much time in the kitchen. Plus, it’s a great way to use up vegetables and enjoy a healthy meal.
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 they become softened.
- Add the minced garlic and cook for 1 more minute, being careful not to brown it.
- Pour in the chicken broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if you are using them.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cover it partially and cook for 25–30 minutes.
- After 25–30 minutes, remove the chicken from the pot. Let it cool slightly, then shred the meat using two forks. Discard the skin and bones.
- Return the shredded chicken to the pot and season the soup with salt and black pepper to taste.
- Add the pasta and cook according to the package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaves before serving. Stir in fresh lemon juice and chopped parsley. Taste and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with freshly grated cheese and a drizzle of olive oil if desired. Serve with crusty Italian bread.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup in bowls. You can add freshly grated Parmigiano-Reggiano on top for extra flavor. A drizzle of olive oil enhances the taste even more. Don’t forget the crusty Italian bread on the side—it’s perfect for dipping into the soup!
how to store Italian Penicillin Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for about 3–4 days. You can also freeze the soup for up to 3 months. When reheating, you may need to add a little more broth or water, especially if the pasta absorbs too much liquid.
tips to make Italian Penicillin Soup
- For a richer flavor, you can roast the chicken before adding it to the pot.
- Feel free to add your favorite vegetables, like spinach or zucchini, for added nutrition.
- Adjust the amount of red pepper flakes according to your spice preference.
- Make sure to stir the soup while the pasta is cooking to prevent it from sticking together.
Variation
You can make a vegetarian version of this soup by using vegetable broth and omitting the chicken. Add more vegetables like mushrooms, potatoes, or kale for extra depth of flavor.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! If you have cooked chicken, you can skip the step of cooking the chicken breast and add the leftover chicken during the last 10 minutes of simmering.
2. What kind of pasta can I use?
You can use small pasta shapes like ditalini, orzo, or shells for this recipe. Any small pasta works well.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat when ready to serve.
Italian Penicillin Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm and comforting Italian soup, perfect for cold days and packed with flavors from fresh ingredients and herbs.
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)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté the onion, carrots, and celery for 5–7 minutes, until they become softened.
- Add the minced garlic and cook for 1 more minute, being careful not to brown it.
- Pour in the chicken broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if you are using them.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cover it partially and cook for 25–30 minutes.
- After 25–30 minutes, remove the chicken from the pot. Let it cool slightly, then shred the meat using two forks. Discard the skin and bones.
- Return the shredded chicken to the pot and season the soup with salt and black pepper to taste.
- Add the pasta and cook according to the package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaves before serving. Stir in fresh lemon juice and chopped parsley. Taste and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with freshly grated cheese and a drizzle of olive oil if desired. Serve with crusty Italian bread.
Notes
For a richer flavor, roast the chicken before adding it to the pot. You can also customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg