Go Back

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 Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

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
  • 1/2 teaspoon dried thyme
  • 1/4 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
  • 1/4 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.

Method
 

Preparation
  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.

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.