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Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
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★★★★★

4.8 from 24 reviews

This Italian Penicillin Soup is a comforting and flavorful homemade soup featuring tender chicken, aromatic vegetables, and delicate pasta, simmered in a rich broth and brightened with fresh lemon and herbs. Perfect for a cozy meal, it’s easy to prepare and packed with immune-boosting ingredients and nourishing goodness.

Ingredients

Scale

Base 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)

Seasonings & Aromatics

  • 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

Instructions

  1. Build the Aromatic Base: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften and the onion becomes translucent, creating a flavor foundation. Stir in the minced garlic and cook for another minute until fragrant without browning it.
  2. Add Broth and Chicken: Pour in the chicken broth and place the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer to cook the chicken slowly for tenderness and flavor infusion.
  3. Simmer Until Tender: Partially cover and simmer for 25-30 minutes until the chicken is fully cooked and easily shreds with a fork. The vegetables should be tender, and the broth richly aromatic. Remove the chicken breast and set aside to cool.
  4. Shred and Season: When the chicken is cool enough to handle, discard skin and bones, shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper gradually to taste, considering that flavors will concentrate further.
  5. Cook the Pasta: Return the shredded chicken to the pot, bring soup to a gentle boil, then add the pasta. Cook according to package directions until al dente. The starch from the pasta will help thicken the broth for a comforting texture.
  6. Finish with Fresh Elements: Remove bay leaves, stir in fresh lemon juice and chopped parsley to brighten and balance the flavors. Taste and adjust seasoning as needed before serving.

Notes

  • For gluten-free diets, replace the 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 substitute with nutritional yeast.
  • This soup can be made up to three days in advance and reheated gently.
  • Use low-sodium broth to better control the salt content in the soup.

Nutrition

Keywords: Italian soup, chicken soup, comforting soup, penicillin soup, easy soup recipe, healthy soup, homemade soup

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