Print

Italian Penicillin Soup: Comforting Healing Broth with Chicken, Vegetables, and Pasta Recipe

Print Recipe

★★★★★

4.9 from 296 reviews

Italian Penicillin Soup is a comforting and healing classic that combines tender chicken, aromatic vegetables, and small pasta in a flavorful broth. This gentle simmering soup is perfect for chilly days or when you need a nourishing pick-me-up, offering a blend of bright herbs, lemon, and a touch of spice for balanced savory goodness.

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 the minced garlic and cook for another minute until fragrant, taking care not to brown it.
  2. 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 to a gentle boil, then reduce heat to maintain a steady simmer for tender cooking and flavor infusion.
  3. Simmer Until Tender: Partially cover and simmer for 25-30 minutes until the chicken is fully cooked and shreds easily. The vegetables should be tender and the broth fragrant. Remove the chicken breast and let it cool slightly.
  4. Shred and Season: Remove and discard the chicken skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper gradually, as flavors will concentrate further.
  5. Cook the Pasta: Return shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The pasta starch will thicken the broth slightly.
  6. Finish with Fresh Elements: Remove bay leaves, then stir in fresh lemon juice and chopped parsley. These fresh ingredients brighten and balance the rich flavors. Adjust seasoning to taste before serving.

Notes

  • For gluten-free diets, substitute pasta with rice or omit altogether.
  • Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
  • Those avoiding dairy can omit the cheese garnish or substitute with nutritional yeast.
  • The soup can be prepared up to three days ahead, making it ideal for meal prep or comforting when under the weather.
  • Serve with crusty Italian bread and a drizzle of extra virgin olive oil for best experience.

Keywords: Italian soup, chicken soup, comfort food, healing soup, Penicillin soup, easy soup recipe, chicken broth soup, one pot meal

Find it online: https://islawhite.com/italian-penicillin-soup-comforting-healing-broth-with-chicken-vegetables-and-pasta-recipe/