Name: Italian Penicillin Soup – Comfort Food That Heals Recipe
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 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 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

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Introduction

Italian Penicillin Soup is a warm, comforting dish packed with wholesome ingredients that soothe the soul and body. This hearty chicken and vegetable soup, enriched with fresh herbs and a splash of lemon, is perfect for chilly days or when you need a gentle pick-me-up.

Italian Penicillin Soup - Comfort Food That Heals Recipe - Recipe Image

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced (about 1 cup)
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 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

Instructions

Step 1: In a large pot or Dutch oven over medium heat, warm 2 tablespoons of extra virgin olive oil. Add the diced onion and cook for 5-7 minutes until translucent. Add the sliced carrots and chopped celery, cooking for another 8-10 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 2: Pour in 8 cups of low-sodium chicken broth. Add the bone-in, skin-on chicken breast and 2 bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes until the chicken is cooked through.
Step 3: Carefully remove the chicken breast from the pot and let it cool slightly. While it cools, stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and the optional red pepper flakes into the simmering broth. Discard the chicken skin and bones, then shred the chicken meat into bite-sized pieces and return it to the pot.
Step 4: Season the broth generously with salt and freshly ground black pepper to taste. Increase the heat slightly to bring the soup back to a rolling simmer.
Step 5: Add 1 cup of small pasta to the pot and stir to prevent clumping. Cook according to package directions until al dente, about 8-10 minutes.
Step 6: Stir in 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh parsley. Taste and adjust seasoning if necessary before serving.

Tips & Variations

Use leftover cooked chicken for a quicker version, adding it in Step 5 just before the pasta finishes cooking.
For a richer flavor, substitute some of the chicken broth with homemade stock if available.
Try swapping parsley for fresh basil or thyme for a different herbal aroma.
Omit the red pepper flakes if you prefer a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To prevent the pasta from becoming too soft when reheating, consider cooking it separately and adding just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken breasts or thighs can be used, but bone-in adds more depth of flavor to the broth. If using boneless, reduce cooking time slightly to avoid overcooking the meat.

What other pasta types work well in this soup?

Small pastas like ditalini, orzo, small shells, or even broken-up pieces of elbow macaroni work best. They cook quickly and blend well with the soup’s texture.