Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
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)

Description

A comforting and nutritious Italian soup perfect for chilly evenings, packed with wholesome ingredients.

Ingredients

Scale

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)

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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