Italian Penicillin Soup Recipe

Introduction

Italian Penicillin Soup is a warm, comforting bowl of goodness featuring tender chicken, fresh vegetables, and a flavorful broth brightened with lemon and herbs. Perfect for chilly days or when you need a nourishing pick-me-up, this soup is easy to prepare and deeply satisfying.

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

1. Step 1: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened and the onion is translucent. Stir in minced garlic and cook for another minute without browning.
2. Step 2: Pour in the chicken broth and add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a boil, then reduce heat to a gentle simmer.
3. Step 3: Partially cover and simmer for 25-30 minutes until the chicken is fully cooked and easy to shred. Remove the chicken and set aside to cool slightly.
4. Step 4: Remove skin and bones from the chicken, then shred the meat into bite-sized pieces. Season the broth with salt and pepper gradually, tasting as you go.
5. Step 5: Return shredded chicken to the pot and bring to a gentle boil. Add pasta and cook according to package directions until al dente.
6. Step 6: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning if necessary.
7. Step 7: Serve hot, garnished with grated Parmigiano-Reggiano and a drizzle of olive oil, alongside crusty Italian bread.

Tips & Variations

• For a gluten-free version, replace pasta with rice or omit it entirely.
• Vegetarians can omit the chicken and use vegetable broth, adding white beans for protein.
• Use nutritional yeast instead of cheese for a dairy-free garnish.
• Add extra vegetables like zucchini, spinach, or kale for more color and nutrients.
• Ensure you add pasta at the end to avoid it becoming mushy.

Storage

Allow the soup to cool completely before storing it in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the soup (without pasta) for up to 3 months. When reheating, warm gently on the stovetop and add fresh pasta if desired. Microwave reheating should be done in short intervals, stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs add more flavor and richness. Use 2-3 bone-in, skin-on thighs and simmer a bit longer until tender.

Can this soup be made in a slow cooker?

Yes, simply add all ingredients except pasta to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then add cooked pasta during the last 15 minutes.

Italian Penicillin Soup Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

Italian Penicillin Soup is a comforting and nourishing soup featuring tender chicken, aromatic vegetables, flavorful herbs, and small pasta, all simmered together to create a healing and deeply satisfying meal. Perfect for cold days or when feeling under the weather, this soup delivers immune-supporting ingredients and heartwarming flavors.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until vegetables soften and onions become translucent. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
2. Add Broth and Chicken: Pour in chicken broth and place the whole chicken breast into the pot. Add bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then reduce heat to a steady simmer.
3. Simmer Until Tender: Partially cover and simmer for 25-30 minutes until the chicken is fully cooked and shreds easily. Vegetables should be tender. Remove chicken breast to cool slightly.
4. Shred and Season: Remove skin and bones from the chicken and shred it into bite-sized pieces. Season the broth gradually with salt and pepper to taste.
5. Cook the Pasta: Return shredded chicken to the pot and bring soup to a gentle boil. Add pasta and cook according to package instructions until al dente, allowing the starch to thicken the broth slightly.
6. Finish with Fresh Elements: Remove bay leaves, stir in lemon juice and chopped fresh parsley. Adjust seasoning if needed.
7. Serve and Garnish: Ladle soup into bowls, drizzle with extra virgin olive oil, and sprinkle with freshly grated Parmigiano-Reggiano cheese. Serve with crusty Italian bread.

Notes

• Use low-sodium broth to control saltiness and flavor.
• For gluten-free diet, replace pasta with rice, quinoa, or gluten-free pasta.
• Vegetarian option: substitute vegetable broth and add white beans instead of chicken.
• Dairy-free: omit cheese or replace with nutritional yeast.
• Do not overcook chicken to avoid toughness.
• Add pasta only at the end to keep texture firm.
• Store soup without pasta if freezing to avoid soggy texture.
• Reheat gently on stovetop or microwave, thinning with broth if too thick.

Keywords: Italian Penicillin Soup, chicken soup, comforting soup, immune-boosting soup, Italian soup, chicken broth soup, healthy chicken soup