Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 (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 garnish; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

Bowl of Italian Penicillin Soup with fresh herbs and ingredients

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Why make this recipe

Italian Penicillin Soup is not just comforting; it’s packed with flavors and nutrients. This soup is like a warm hug on a cold day. Its easy preparation makes it perfect for busy weeknights, while its heartiness brings a feeling of satisfaction. Whether you’re dealing with a cold or just need a pick-me-up, this soup is sure to lift your spirits.

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

Garnishes & finishing touches:

Freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Substitution notes: For gluten-free diets, replace pasta with rice or omit it entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions

Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in minced garlic and cook for another minute until fragrant.
Add Broth and Chicken: Pour in the chicken broth and place the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if you’re using them. Bring to a gentle boil, then reduce heat to keep a steady simmer.
Simmer Until Tender: Cover partially and let it simmer for 25-30 minutes, or until the chicken is cooked all the way through and easy to shred. Remove the chicken breast and set it aside to cool slightly.
Shred and Season: Remove the skin and bones from the chicken, shred the meat into bite-sized pieces, then return it to the pot. Season the broth with salt and pepper to your taste.
Cook the Pasta: Add the shredded chicken back into the pot and bring the soup to a gentle boil again. Add the pasta and cook according to package directions until it is al dente. The broth will thicken slightly from the pasta starch.
Finish with Fresh Elements: Take out the 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 enjoy with crusty Italian bread. You can make this soup ahead of time, and the notes for substitutions and variations are mentioned above.

How to serve Italian Penicillin Soup

Serve the soup hot in bowls. Top each serving with a sprinkle of grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Pair it with slices of crusty Italian bread on the side for dipping. It’s also great for sharing with family and friends.

How to store Italian Penicillin Soup

You can store the soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove.

Tips to make Italian Penicillin Soup

For even more flavor, sauté the vegetables longer until they start to caramelize.
Ensure the chicken is fully cooked before shredding it to keep the meat tender.
Adjust the spice level by adding more or fewer red pepper flakes as per your taste.

Variation

You can turn this soup into a vegetarian option by omitting the chicken and using vegetable broth. Adding white beans or lentils can provide extra protein while keeping it hearty.

FAQs

Can I use leftover chicken for the soup?
Yes, you can use cooked chicken. Just add it when you would return the shredded chicken to the pot.
Can I make this soup in a slow cooker?
Absolutely! Just follow the same steps and set it on low for 6-8 hours for a delicious slow-cooked flavor.
What other vegetables can I add?
You can add vegetables like spinach, zucchini, or green beans for a different texture and flavor. Just remember to adjust cooking times for freshness.