Italian Penicillin Soup (Print Version)
A healing Italian soup with chicken, vegetables and pasta in a rich aromatic broth, brightened with lemon and fresh herbs.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 large onion, diced (about 1 cup)
03 -
3 medium carrots, sliced into rounds
04 -
3 celery stalks, chopped
05 -
4 garlic cloves, minced
06 -
8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
07 -
1 whole chicken breast, bone-in and skin-on (about 1 pound)
08 -
2 bay leaves
09 -
1 cup small pasta (ditalini, orzo, or small shells)
→ Seasonings & Aromatics
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried thyme
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
Salt and freshly ground black pepper to taste
14 -
2 tablespoons fresh lemon juice
15 -
1/4 cup fresh parsley, chopped
→ Garnishes & Finishing Touches
16 -
Freshly grated Parmigiano-Reggiano cheese
17 -
Extra virgin olive oil for drizzling
18 -
Crusty Italian bread for serving
# Steps to Follow:
01 -
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.
02 -
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. Let the chicken cook slowly to ensure tenderness and flavor infusion.
03 -
Partially cover and simmer for 25-30 minutes, or until the chicken is completely cooked through and shreds easily with a fork. Remove the chicken and set aside to cool slightly.
04 -
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces. Season the broth with salt and pepper to taste, keeping in mind that flavors will concentrate as it continues to cook.
05 -
Return the 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 starch from the pasta will slightly thicken the broth.
06 -
Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed. The lemon brightens the soup, while the parsley provides fresh herbal notes.
# Additional Notes:
01 -
For gluten-free diets, replace pasta with rice or omit entirely.
02 -
Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
03 -
For dairy-free options, skip the cheese garnish or use nutritional yeast.