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Italian Penicillin Soup Recipe

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★★★★★

4.9 from 501 reviews

Italian Penicillin Soup is a comforting and flavorful chicken soup featuring a rich aromatic vegetable base, tender shredded chicken, and small pasta simmered in a fragrant broth. Finished with fresh lemon juice, parsley, and a drizzle of extra virgin olive oil, this soulful soup is perfect served with crusty Italian bread and a sprinkle of Parmigiano-Reggiano cheese.

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

Garnishes & Finishing Touches

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

Instructions

  1. 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 soften and the onion becomes translucent. Stir in minced garlic and cook for another minute until fragrant, taking care not to brown the garlic.
  2. Add Broth and Chicken: Pour in chicken broth and nestle the whole 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 for gradual cooking and flavor infusion.
  3. Simmer Until Tender: Partially cover and simmer for 25-30 minutes until chicken is completely cooked through and shreds easily with a fork. Ensure the vegetables are tender and the broth is fragrant. Remove the chicken breast carefully and set aside to cool.
  4. Shred and Season: When the chicken is cool enough to handle, discard skin and bones then shred the meat into bite-sized pieces using two forks. Season the broth with salt and freshly ground black pepper to taste, adding gradually as flavors concentrate.
  5. Cook the Pasta: Return shredded chicken to the pot and bring soup back to a gentle boil. Add pasta and cook according to package instructions until al dente. The pasta starch will thicken the broth slightly, enhancing the soup’s comforting texture.
  6. Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley to brighten and freshen the soup. Taste and adjust seasoning if necessary.

Notes

  • For a vegetarian version, substitute the chicken and chicken broth with vegetable broth and omit the chicken.
  • Be careful not to overcook the garlic during sautéing to avoid bitterness.
  • Simmer the chicken gently to ensure it stays tender and flavorful.
  • You can swap the small pasta for any small-shaped pasta you prefer, like orzo or small shells.
  • Serve the soup with crusty Italian bread and a sprinkle of Parmigiano-Reggiano cheese for an authentic touch.
  • If you want a spicier kick, increase the red pepper flakes to your preference.

Keywords: Italian Penicillin Soup, chicken soup, comforting soup, Italian soup recipe, pasta soup, healthy chicken soup

Find it online: https://platedandproud.com/italian-penicillin-soup-recipe/