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Italian Penicillin Soup Recipe

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★★★★★

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.

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 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

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