why make this recipe
Italian Penicillin Soup is a cozy dish packed with flavors and nutrients, making it perfect for chilly days or when you’re feeling under the weather. The combination of fresh vegetables, tender chicken, and hearty pasta creates a warm, comforting bowl that lifts the spirit. Plus, it’s easy to prepare and can be customized to fit different dietary needs. Whether you’re feeding a family or need a simple meal for yourself, 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 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 :
Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook 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.
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.
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.
Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.
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.
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. This 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, garnished with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. For a complete meal, add slices of crusty Italian bread on the side. The bread is perfect for dipping into the soup, enhancing the overall experience.
how to store Italian Penicillin Soup
Store leftover Italian Penicillin Soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.
tips to make Italian Penicillin Soup
- For extra flavor, consider adding fresh herbs like thyme or rosemary while cooking.
- Adjust the level of heat by using more or less red pepper flakes according to your taste.
- If adding pasta, be mindful of cooking time; you want it to be al dente without becoming mushy.
variation (if any)
Vegetarian versions can be made by using vegetable broth and substituting the chicken with white beans. You can also switch up the pasta with gluten-free options or omit it altogether for a lighter soup.
FAQs
1. Can I use leftover chicken for this soup?
Yes, leftover cooked chicken works great! Just add it when you return the shredded chicken to the pot.
2. How can I make this soup spicier?
Add more red pepper flakes or include a dash of hot sauce to the broth for extra heat.
3. Is this soup healthy?
Absolutely! It’s filled with vegetables, lean chicken, and can be made with whole grain pasta or omitted pasta altogether for a low-carb option.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook 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.
- 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.
- Shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.
- Add the pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning.
- Serve hot, garnished with grated Parmigiano-Reggiano and a drizzle of olive oil, paired with crusty Italian bread.