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Italian Penicillin Soup

A comforting and nourishing soup perfect for chilly days, easily customizable for dietary preferences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, 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 leaves 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
  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Method
 

Prepare the Aromatic Base
  1. 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.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Add Broth and Chicken
  1. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using.
  2. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender
  1. Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
  2. Remove the chicken breast and set aside to cool slightly.
Shred and Season
  1. Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot.
  2. Season the broth with salt and pepper to taste.
Cook the Pasta
  1. Return the shredded chicken to the pot and bring the soup to a gentle boil.
  2. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements
  1. Remove bay leaves and stir in fresh lemon juice and chopped parsley.
  2. Taste and adjust seasoning.
  3. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.

Notes

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!