why make this recipe
Italian Penicillin Soup is a comforting dish packed with flavors and nourishment. This soup is perfect for those chilly days when you need a warm hug in a bowl. It’s easy to make, and the ingredients are simple and wholesome. Plus, it’s versatile—whether you’re feeding a family or just yourself, this soup can be adjusted to suit your needs. If you’re feeling under the weather or simply want a satisfying meal, this soup is a go-to choice.
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:
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Build the Aromatic Base: Heat olive oil in a large 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.
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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.
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Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
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Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
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Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
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Finish with Fresh Elements: Remove 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 pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup hot in bowls, topped with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Pair it with crusty Italian bread for a complete meal. This soup is perfect for sharing with family or friends, making it a perfect addition to any gathering.
how to store Italian Penicillin Soup
To store leftover Italian Penicillin Soup, let it cool down completely first. Then, transfer it to an airtight container and refrigerate. The soup will last for about 3-4 days in the fridge. For longer storage, you can freeze the soup. Just make sure to leave some space in the container for expansion. It will keep well for up to 3 months in the freezer.
tips to make Italian Penicillin Soup
- For best flavor, use good quality chicken or vegetable broth.
- Do not skip the lemon juice as it adds a fresh zing to the soup.
- Feel free to add any leftover vegetables you have on hand for extra nutrients and flavor.
- If the soup gets too thick, you can add more broth or water when reheating.
- Consider making a larger batch to enjoy later!
variation (if any)
You can customize Italian Penicillin Soup easily. For a spicier version, add more red pepper flakes. If you prefer a heartier soup, add some beans or lentils. Different types of pasta can be used based on your preference, or you can substitute with rice for a gluten-free option.
FAQs
1. Can I make Italian Penicillin Soup vegetarian?
Yes, you can easily make it vegetarian by using vegetable broth and omitting the chicken. Adding white beans will give you a good source of protein.
2. How long does this soup take to cook?
The soup takes about 40 minutes to cook, including the time for simmering the chicken and cooking the pasta.
3. Can I freeze the soup?
Absolutely! You can freeze Italian Penicillin Soup for up to 3 months. Just make sure to store it in an airtight container.
4. What can I substitute for the pasta?
If you need a gluten-free option, you can replace the pasta with rice or skip it altogether.
5. How do I make the soup spicier?
You can add more red pepper flakes or even some chopped fresh chilies to increase the heat.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large 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.
- 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.
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
- Remove the chicken breast and set aside to cool slightly.
- Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot.
- Season the broth with salt and pepper to taste.
- Return the shredded chicken to the pot and bring the soup to a gentle boil.
- Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
- Remove 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 pair with crusty Italian bread.