Italian Penicillin Soup

why make this recipe

Italian Penicillin Soup is a delicious and comforting dish that warms you up from the inside out. This soup has a rich flavor balance from fresh vegetables, chicken, and herbs. It’s a perfect meal for cold days or when you are feeling under the weather. Plus, it’s easy to make, filling, and can be tailored to suit different diets.

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 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

Garnishes & finishing touches:

• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Substitution notes: For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions

1. Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften, and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.

2. Add Broth and Chicken: Pour in the chicken broth and nestle 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 maintain a steady simmer.

3. Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through and can be shredded easily. Remove the chicken breast and allow it to cool slightly.

4. Shred and Season: Remove the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.

5. Cook the Pasta: Bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch in the pasta will slightly thicken the broth.

6. Finish with Fresh Elements: Remove the bay leaves from the soup. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve the soup with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread.

how to serve Italian Penicillin Soup

Serve the soup hot in bowls, garnished with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Pair it with warm, crusty Italian bread for a perfect meal.

how to store Italian Penicillin Soup

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To freeze it, let the soup cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Reheat on the stovetop over low heat or in the microwave until warm.

tips to make Italian Penicillin Soup

• Use good quality chicken broth for the best flavor.
• For added richness, let the soup simmer longer.
• Add more vegetables like spinach or kale for extra nutrition.
• If using gluten-free pasta, adjust the cooking time as needed.

variation (if any)

You can make this recipe vegetarian by omitting the chicken and using vegetable broth. Add white beans for protein, or toss in your favorite vegetables.

FAQs

1. Can I make this soup ahead of time?
   Yes, Italian Penicillin Soup can be made ahead and stored in the refrigerator or freezer.

2. What type of pasta works best?
   Small pasta like ditalini, orzo, or small shells works best. If gluten-free, substitute with rice or omit the pasta.

3. Can I use leftover chicken?
   Yes, leftover cooked chicken can be added instead of cooking a whole chicken breast. Just add it to the soup when cooking the pasta.

Italian Penicillin Soup

A comforting and delicious soup made with chicken, fresh vegetables, and herbs, perfect for cold days or when you're under the weather.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

Aromatic Base

• 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

Soup Base

• 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 leaves bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells) Substitute with rice for gluten-free option.
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Finishing Touches

• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Method

 

Build the Aromatic Base

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften, and the onion turns translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

Add Broth and Chicken

1. Pour in the chicken broth and nestle the chicken breast into the pot.
2. Add bay leaves, oregano, thyme, and red pepper flakes if using.
3. Bring to a gentle boil, then reduce heat to maintain a steady simmer.

Simmer Until Tender

1. Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through and can be shredded easily.
2. Remove the chicken breast and allow it to cool slightly.

Shred and Season

1. Remove the skin and bones from the chicken.
2. Shred the meat into bite-sized pieces and return it to the pot.
3. Season the broth with salt and pepper to taste.

Cook the Pasta

1. Bring the soup back to a gentle boil.
2. Add the pasta and cook according to package directions until al dente.

Finish with Fresh Elements

1. Remove the bay leaves from the soup.
2. Stir in fresh lemon juice and chopped parsley.
3. Taste and adjust seasoning. Serve the soup with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread.

Notes

Use good quality chicken broth for the best flavor. For added richness, let the soup simmer longer. Add more vegetables like spinach or kale for extra nutrition. If using gluten-free pasta, adjust the cooking time as needed.