Italian Penicillin Soup
A comforting soup combining chicken, vegetables, and pasta, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
Base 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 for a vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 1 cup small pasta (ditalini, orzo, or small shells) For gluten-free options, replace with rice or omit.
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional) For added heat.
- to taste Salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches
- to taste Freshly grated Parmigiano-Reggiano cheese
- to drizzle Extra virgin olive oil for drizzling
- 1 loaf Crusty Italian bread for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the chicken broth and carefully nestle the chicken breast into the pot. Toss in the bay leaves, oregano, thyme, and red pepper flakes (if using). Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.
- Cover the pot partially and let the soup simmer for 25-30 minutes. The chicken should be fully cooked and ready to shred. Remove the chicken breast and set it aside to cool slightly.
- Once cooled, remove the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.
- Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook it according to the package directions until al dente.
- Discard the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust the seasoning if needed.
Notes
Serve with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread. To keep leftovers fresh, store in an airtight container in the refrigerator for up to three days.