why make this recipe
Italian Penicillin Soup is not just a comforting dish; it’s a bowl of warmth and nourishment. Perfect for cold days or when you feel a bit under the weather, this soup is filled with delicious ingredients that can boost your mood and health. The combination of veggies, tender chicken, and pasta creates a hearty meal that brings the family together around the table. Plus, it’s easy to make and customizable to suit your taste.
how to make Italian Penicillin Soup
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 (or vegetable broth for vegetarian option)
- 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
- Freshly grated Parmigiano-Reggiano cheese (for garnishing)
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
- Remove skin and bones, shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.
- Bring the soup to a gentle boil again. Add the pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.
how to serve Italian Penicillin Soup
Serve the soup hot in bowls, topped with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Offer crusty Italian bread on the side for dipping. This makes the meal feel even more special.
how to store Italian Penicillin Soup
To store the soup, let it cool completely first. Then, transfer it to airtight containers and refrigerate. It will last for up to 3 days in the fridge. You can also freeze it for longer storage; just make sure to leave some space in the container as the soup will expand when frozen.
tips to make Italian Penicillin Soup
- For added flavor, you can sauté some herbs like rosemary or basil along with the vegetables at the beginning.
- If you don’t have small pasta on hand, any pasta will work; just adjust the cooking time accordingly.
- For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth.
variation
You can add other vegetables such as spinach, kale, or zucchini to this soup for extra nutrition. You might also consider using different proteins like turkey or even sausage.
FAQs
Can I use leftover chicken in this soup?
Yes! If you have cooked chicken, you can simply add it in towards the end of cooking to warm it through.
Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta and ensure the chicken broth is labeled gluten-free.
Can I make this soup in a slow cooker?
Absolutely! You can add all your ingredients into a slow cooker and let it cook on low for 6-8 hours for a hands-off cooking experience.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
- Remove the chicken breast and set aside to cool slightly. Remove skin and bones, shred the meat into bite-sized pieces, and return it to the pot.
- Season the broth with salt and pepper to taste.
- Bring the soup to a gentle boil again. Add the pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning.
- Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.