Italian Penicillin Soup – Comfort Food That Heals Recipe
Italian Penicillin Soup is a soothing and comforting chicken soup packed with fresh vegetables, herbs, and small pasta, creating a flavorful and healing meal perfect for cold days or when you need a boost. This traditional recipe combines tender chicken breast, aromatic bay leaves, and zesty lemon juice for a revitalizing bowl of goodness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Soup Base
- 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
Broth and Chicken
- 8 cups low-sodium chicken broth
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
Seasonings and Pasta
- 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
Finishing Touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Aromatics: 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 it becomes translucent. Then 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 to build the soup’s flavor base.
- Simmer the Chicken: Pour in 8 cups of low-sodium chicken broth into the pot. Add the bone-in, skin-on chicken breast along with 2 bay leaves. Bring the mixture to a gentle simmer, then lower the heat, cover the pot, and cook for 25-30 minutes until the chicken is fully cooked through and tender.
- Shred the Chicken and Season: Carefully remove the chicken breast from the pot and allow it to cool slightly. While the chicken cools, stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and the optional 1/4 teaspoon red pepper flakes into the simmering broth to enhance flavor. Remove and discard the chicken skin and bones, shred the meat into bite-sized pieces, and return it to the pot.
- Adjust Seasoning and Prepare to Cook Pasta: Season the broth generously with salt and freshly ground black pepper to your taste. Increase the heat slightly to bring the soup back to a rolling simmer, ensuring all flavors meld perfectly.
- Cook the Pasta: Add 1 cup small pasta (ditalini, orzo, or small shells) to the pot, stirring to prevent sticking. Cook according to the package instructions until the pasta is al dente, roughly 8-10 minutes, absorbing the savory broth flavors.
- Finish with Freshness: Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley. Taste the soup and adjust any seasonings if needed before serving warm, offering a bright and herbaceous finish to this hearty comfort soup.
Notes
- Use bone-in, skin-on chicken breast for richer flavor and tenderness.
- Low-sodium broth allows better control over the saltiness of the soup.
- Optional red pepper flakes add a subtle heat but can be omitted for a milder taste.
- Small pasta shapes like ditalini or orzo work best to evenly distribute through the soup.
- Adding fresh lemon juice brightens the soup, balancing the savory elements.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: Italian penicillin soup, chicken soup, comfort food, healing soup, chicken pasta soup, easy soup recipe
