Italian Penicillin Soup
A hearty and comforting soup made with chicken, fragrant vegetables, and tender pasta, perfect for chilly evenings or when you need a pick-me-up.
Ingredients
Main 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)
- 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
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
Preparation
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion, sliced carrots, and chopped 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, being careful not to let it brown.
Cooking
- Pour in the chicken broth and nestle the whole chicken breast into the pot.
- Add bay leaves, oregano, thyme, and red pepper flakes if desired.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Allow the chicken to cook slowly for 25-30 minutes, or until fully cooked and shreds easily with a fork.
- Carefully remove the chicken breast and set it aside to cool slightly.
Shredding and Finishing
- Once cool enough to handle, remove the skin and bones from the chicken. Shred the meat into bite-sized pieces using two forks.
- Season the broth with salt and pepper to taste.
- 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.
- Remove the bay leaves and stir in the fresh lemon juice and chopped parsley.
- Taste and adjust the seasoning as needed.
Notes
Leftovers can be refrigerated for up to 4 days or frozen for three months. For a vegetarian version, substitute chicken with chickpeas or tofu.