The aroma of simmering broth fills the kitchen, wrapping you in warmth and comfort. I remember chilly evenings spent with family, gathered around the table, sharing laughter and stories over a big pot of this delightful Italian Penicillin Soup. As we dipped crusty Italian bread into the rich, flavorful broth, each bowl felt like a hug on a cold day. This recipe matters because it embodies the love and care we pour into our meals, especially when health is a priority. It’s not just soup; it’s nourishment for both body and soul. What’s special about this recipe is its simplicity and the way it brings people together, making even the grayest day feel brighter.
why make this recipe
This Italian Penicillin Soup is a perfect choice for many reasons. First, it’s a comforting dish that warms you from the inside out. Second, it’s packed with nutritious ingredients, making it a great option when you need a little extra care, especially during cold months or when you’re feeling under the weather. Finally, its straightforward recipe allows you to whip it up without much fuss, making it ideal for busy weeknights or family gatherings.
how to make Italian Penicillin Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 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)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Directions
- Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened.
- Add garlic and cook for 1 more minute without browning.
- Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
- Remove the chicken, cool slightly, and shred with two forks. Discard skin and bones. Return shredded meat to the pot.
- Season the soup with salt and pepper.
- Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning.
- Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.
how to serve Italian Penicillin Soup
Serve the soup hot in deep bowls. Top each serving with freshly grated Parmigiano-Reggiano if you like. Drizzle a bit of extra virgin olive oil on top for added flavor. Pair the soup with crusty Italian bread for dipping; it really completes the meal.
how to store Italian Penicillin Soup
To store the soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Pour it into freezer-safe containers and it can last for up to 3 months.
tips to make Italian Penicillin Soup
- For a richer flavor, roast the chicken breast before adding it to the soup.
- You can add more vegetables, like spinach or kale, for extra nutrition.
- Adjust the seasoning according to your taste; you can add more herbs or spices if you like it spicy.
variation (if any)
You can easily make this soup vegetarian by using vegetable broth and omitting the chicken. Instead, add more beans or chickpeas for protein. You can also experiment with different pastas or grains, such as quinoa or farro.
FAQs
1. Can I use leftover chicken for this soup?
Yes! If you have cooked chicken, you can add it towards the end of cooking instead of starting with raw chicken.
2. Is this soup gluten-free?
It can be made gluten-free by using gluten-free pasta and ensuring that the broth is also gluten-free.
3. How can I make this soup vegan?
Use vegetable broth instead of chicken broth and omit any animal products. You can also add tofu or beans for protein.
Print
Italian Penicillin Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option
Description
A comforting and nutritious Italian soup perfect for chilly evenings, packed with wholesome ingredients.
Ingredients
- 2 tablespoons extra virgin olive oil
- 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)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 bay leaves
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened.
- Add garlic and cook for 1 more minute without browning.
- Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
- Remove the chicken, cool slightly, and shred with two forks. Discard skin and bones. Return shredded meat to the pot.
- Season the soup with salt and pepper.
- Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning.
- Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.
Notes
For extra richness, roast the chicken breast before adding it to the soup. You can make a vegetarian version by using vegetable broth and adding beans or chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg