Italian Penicillin Soup: A Cozy Comfort for Chilly Days
By Emma Collins
Italian Penicillin Soup is the ultimate remedy for cold days or when you're feeling under the weather. This fragrant broth, enriched with tender chicken, onions, carrots, and garlic, offers both comfort and nourishment. A splash of lemon and fresh parsley elevate the flavors, making it a satisfying meal that warms the soul. Perfect for family dinners or when you need a bit of healing, this soup is simple to prepare and delivers a nourishing experience in every bowl.
Why you'll love this recipe
- Simple to prepare with minimal fuss
- Rich, comforting flavors from slow-simmering
- Customizable to dietary needs
- Freezes well without pasta
- Great for meal prep and leftovers
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)
- •1 whole chicken breast (bone-in, skin-on (about 1 pound))
- •2 leaves bay leaves
- •1 cup small pasta (such as ditalini, orzo, or shells)
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme (1/2 teaspoon)
- •1 4 teaspoon (red pepper flakes (optional))
- •Salt (to taste)
- •Freshly ground black pepper (to taste)
- •2 tablespoons fresh lemon juice
- •1 4 cup (fresh parsley, chopped)
- •Freshly grated Parmigiano-Reggiano cheese (optional)
- •Extra virgin olive oil (for drizzling)
- •Crusty Italian bread (for serving and dipping)
Instructions
- 1
Warm 2 tablespoons extra virgin olive oil in a large soup pot over medium heat.
- 2
Add the diced onion, sliced carrots, and chopped celery; sauté for 5 to 7 minutes until soft.
- 3
Add the minced garlic and cook for about 1 minute until fragrant.
- 4
Pour in 8 cups low-sodium chicken broth; add 1 whole chicken breast, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes.
- 5
Bring to a gentle boil, then reduce heat to maintain a low simmer; partially cover and simmer for 25 to 30 minutes.
- 6
Remove the chicken from the pot and let it cool briefly.
- 7
Taste the broth and season with salt and pepper.
- 8
Discard the chicken skin and bones, shred the meat, then return it to the pot.
- 9
Bring the soup back to a low boil and stir in 1 cup small pasta.
- 10
Cook for 8 to 10 minutes until pasta is al dente.
- 11
Remove and discard the bay leaves.
- 12
Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley.
- 13
Taste and adjust seasoning; optionally sprinkle cheese and drizzle olive oil before serving.
