Italian Penicillin Soup
A comforting soup packed with nourishing ingredients like chicken, vegetables, and pasta, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
For the soup base
- 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 for vegetarians)
- 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)
- Salt and freshly ground black pepper to taste
For finishing touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Garnishes: Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
Build the Aromatic Base
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add Broth and Chicken
- Pour in the chicken broth, nestling the chicken breast into the pot. Toss in bay leaves, oregano, thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender
- Cover partially and let the mixture simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Remove the chicken breast and set it aside to cool slightly.
Shred and Season
- Once cool, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the pot and season the broth with salt and pepper to taste.
Cook the Pasta
- Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements
- Remove the bay leaves and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and enjoy with a slice of crusty Italian bread.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For freezing, omit pasta before freezing; thaw overnight in the fridge and reheat.