Italian Penicillin Soup

Italian Penicillin Soup is a warm and comforting dish perfect for chilly days or when you’re feeling under the weather. This soup blends fresh vegetables, tender chicken, and small pasta into a hearty bowl. Its simple ingredients make it easy to prepare, letting you spend more time enjoying the food and less time cooking. Even beginners in the kitchen can whip up this delicious recipe without any fuss. With every spoonful, you will savor the flavors of Italy while feeling the soothing warmth this soup brings. Enjoy it alone or with a slice of crusty bread, and let the goodness of Italian Penicillin Soup brighten your day.

Why Make This Recipe

This Italian Penicillin Soup is a wonderful choice for many reasons. First, it’s extremely easy to prepare, making it suitable for busy weeknights or lazy weekends. The taste is rich and satisfying, with the warmth of the broth and tender chicken creating a delightful experience. Additionally, this soup is useful for boosting your mood or comforting you when you’re feeling ill. It’s filled with nutritious ingredients and can be customized to fit your taste preferences. Plus, it’s a great way to enjoy a nutritious meal in one bowl.

How to Make Italian Penicillin Soup

Making Italian Penicillin Soup requires just a few steps and fresh ingredients. You will sauté vegetables, simmer them with chicken and broth, and finish with pasta for a complete meal. Let’s dive into the ingredients needed.

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
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Directions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the diced onion, carrots, and celery, cooking for about 5 to 7 minutes until the vegetables begin to soften and the onion becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and nestle the chicken breast into the pot.
5. Add bay leaves, oregano, thyme, and red pepper flakes if using.
6. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
7. Cover partially and simmer for 25 to 30 minutes, or until the chicken is cooked through.
8. Remove the chicken breast and set it aside to cool.
9. Discard the skin and bones, then shred the chicken into bite-sized pieces.
10. Season the broth with salt and pepper gradually.
11. Return the shredded chicken to the pot and bring to a gentle boil.
12. Add pasta and cook according to package directions until al dente.
13. Remove bay leaves, stir in lemon juice and parsley, adjusting seasoning as needed.

How to Serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot in bowls. For added flavor, sprinkle freshly grated Parmigiano-Reggiano on top and drizzle with extra virgin olive oil. Pair it with a slice of crusty Italian bread for a complete meal. This soup can also be served with a side salad for a refreshing contrast.

How to Store Italian Penicillin Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it for a longer time, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a little water or broth if it becomes too thick.

Tips to Make Italian Penicillin Soup

• Use fresh herbs for more vibrant flavor.
• Add other vegetables like spinach or peas for extra nutrients.
• Adjust the spice level according to your preference by skipping or increasing red pepper flakes.
• Be cautious with salt since broth can be salty; taste as you go.
• If using leftover chicken, add it at the end to just warm through.

Variation

• Substitute chicken with chickpeas for a vegetarian option.
• Try different types of pasta like elbow macaroni or bowtie.
• Add some chopped kale or Swiss chard for more greens.

FAQs

1. Can I make this soup in advance?
   Yes, the soup can be made ahead of time and stored in the fridge or freezer.

2. Is it possible to make this soup vegetarian?
   Yes, use vegetable broth and skip the chicken or replace it with plant-based protein.

3. What types of pasta work best in this recipe?
   Small pasta shapes like ditalini, orzo, or small shells work best.

4. How can I enhance the flavor of the soup?
   Incorporate fresh herbs and adjust the seasoning to your taste.

5. Can I add more vegetables to the soup?
   Absolutely, feel free to mix in your favorite vegetables!

Italian Penicillin Soup

A warm and comforting soup blending fresh vegetables, tender chicken, and small pasta, perfect for chilly days or when you're feeling under the weather.

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the soup base

• 2 tablespoons extra virgin olive oil For sautéing vegetables.
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced into rounds
• 3 stalks celery, chopped
• 4 cloves garlic, 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 leaves bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional) Adjust according to spice preference.
• to taste Salt and freshly ground black pepper Season gradually.
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped For garnish.
• Freshly grated Parmigiano-Reggiano cheese For serving.
• Extra virgin olive oil for drizzling For serving.
• Crusty Italian bread for serving Optional.

Instructions

 

Preparation

• Heat olive oil in a large, heavy-bottomed pot over medium heat.
• Add the diced onion, carrots, and celery, cooking for about 5 to 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 the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
• Cover partially and simmer for 25 to 30 minutes, or until the chicken is cooked through.
• Remove the chicken breast and set it aside to cool.
• Discard the skin and bones, then shred the chicken into bite-sized pieces.
• Season the broth with salt and pepper gradually.
• Return the shredded chicken to the pot and bring to a gentle boil.
• Add pasta and cook according to package directions until al dente.
• Remove bay leaves, stir in lemon juice and parsley, adjusting seasoning as needed.

Notes

Use fresh herbs for more vibrant flavor. Add other vegetables like spinach or peas for extra nutrients. Adjust the spice level according to your preference by skipping or increasing red pepper flakes.

Keyword Chicken Soup, comfort food, Easy Recipe, Hearty Soup, Italian Penicillin Soup