Why Make This Recipe
Italian Penicillin Soup is a delightful, heartwarming dish perfect for chilly evenings or when you’re feeling under the weather. This soup is not just comforting; it is packed with flavors from fresh vegetables and aromatic herbs. With the addition of chicken and pasta, it becomes a wholesome meal in a bowl. Plus, this recipe is versatile, allowing for easy substitutions based on dietary needs. Whether you are looking for something to warm your soul or a dish to nourish your body, this soup is an excellent choice.
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:
Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
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.
Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
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.
Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored, with substitutes and variations noted above.
How to Serve Italian Penicillin Soup
Serve the soup hot in a bowl, topped with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Accompany with a slice of crusty Italian bread for dipping. Enjoy with friends and family for a comforting meal together.
How to Store Italian Penicillin Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until hot. If the pasta absorbs too much broth upon storing, you might want to add a little extra broth or water when reheating to reach your desired consistency.
Tips to Make Italian Penicillin Soup
- Feel free to adjust the quantity and types of vegetables based on what you have on hand.
- For an extra boost of flavor, consider adding fresh herbs like thyme or basil during the last few minutes of cooking.
- Always taste before serving to ensure the seasoning is just right.
Variation
You can make this soup vegetarian by using vegetable broth and omitting the chicken. Add white beans for protein and keep the rest of the recipe the same for a delicious vegetarian option.
FAQs
Can I use leftover chicken instead of a whole chicken breast?
Yes! If you have leftover cooked chicken, you can add it to the soup at the end to heat through.
Can I freeze Italian Penicillin Soup?
Yes, you can freeze the soup without the pasta. Add the pasta when you reheat it, as it can become mushy if frozen.
Is there a gluten-free option for this soup?
Absolutely! Simply replace the pasta with gluten-free pasta or omit it and enjoy it as a broth-based soup.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- 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.
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
- Remove the chicken breast and set aside to cool slightly.
- 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.
- Return the shredded chicken to the pot and bring the soup to a gentle boil.
- Add the pasta and cook according to package directions until al dente.
- The starch will slightly thicken the broth.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley.
- Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.