Description
This Italian Penicillin Soup is a comforting and healing dish, crafted with a flavorful blend of aromatic vegetables, tender chicken, and small pasta simmered in a herbed broth. Brightened with fresh lemon juice and parsley, this hearty soup is perfect for soothing cold days or when you need a warm, nurturing meal.
Ingredients
Scale
Base 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)
Seasonings & Aromatics
- 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
- Build the Aromatic Base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- Add Broth and Chicken: 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 the mixture to a gentle boil, then reduce heat to maintain a steady simmer, allowing the chicken to cook slowly and infuse the broth with rich flavor.
- Simmer Until Tender: Partially cover and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. The vegetables should be tender and aromatic. Remove the chicken breast carefully and set aside to cool slightly.
- Shred and Season: Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper gradually to allow flavors to concentrate as the soup continues cooking.
- Cook the Pasta: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the small pasta and cook according to package directions until al dente, allowing the starch to thicken the broth slightly for a comforting consistency.
- Finish with Fresh Elements: Remove the bay leaves and stir in fresh lemon juice and chopped parsley. The lemon brightens the soup, while parsley adds a fresh herbal note. Taste and adjust seasoning as needed.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- The choice of small pasta shapes like ditalini, orzo, or small shells works best for this soup texture.
- Adjust red pepper flakes according to your desired spice level or omit for no heat.
- Fresh lemon juice added at the end provides brightness — do not skip it for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent overcooking the pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx. 350g)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: Italian Penicillin soup, chicken soup, comforting soup, healing soup, pasta soup, healthy chicken soup
