Italian Penicillin Soup Recipe
When you’re feeling under the weather, there’s nothing quite like a warm bowl of Italian Penicillin Soup to lift your spirits. This comforting dish is perfect for cozy dinners, family gatherings, or anytime you need a hug in a bowl. The unique blend of fresh vegetables, tender chicken, and aromatic herbs creates a nourishing experience that feels like a comforting embrace from a loved one.
Why You’ll Love This Recipe
- Healing Power: This soup is often referred to as medicine in a bowl due to its rich flavors and wholesome ingredients.
- Simple Ingredients: You likely have most of the ingredients already in your pantry, making it easy to whip up.
- Versatile Flavor: Customize it with your favorite vegetables or pasta types for a unique twist each time.
- Family Tradition: This recipe connects generations, allowing you to share cherished memories with loved ones.
- Freezer-Friendly: Make a big batch and freeze portions for those days when you need comfort food quickly.
Tools and Preparation
Before diving into the cooking process, gather your tools. Having the right equipment makes preparing this Italian Penicillin Soup easy and enjoyable.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Ladle
Importance of Each Tool
- Large heavy-bottomed pot: Ensures even heat distribution for perfect simmering without burning.
- Sharp knife: Makes chopping ingredients quick and safe. Dull knives can be dangerous!
- Ladle: Perfect for serving your soup without spills, ensuring a delightful dining experience.
Ingredients
For this comforting Italian Penicillin Soup Recipe, gather the following 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
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
How to Make Italian Penicillin Soup Recipe
Step 1: Build the Aromatic Base
Start by heating the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook these vegetables for about 5–7 minutes until they soften and the onion turns translucent. This combination creates the flavor foundation of the soup. Stir in the minced garlic and cook for another minute until fragrant—just be careful not to let it brown!
Step 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 desired. Bring this mixture to a gentle boil before reducing the heat to maintain a steady simmer. Patience is key—let the chicken cook slowly to ensure tenderness while infusing rich flavors into the broth.
Step 3: Simmer Until Tender
Cover partially and let the soup simmer for about 25–30 minutes or until the chicken is fully cooked through and easily shreds with a fork. The vegetables should be tender at this point too! Carefully remove the chicken breast from the pot and set it aside to cool slightly.
Step 4: Shred and Season
Once cool enough to handle, remove and discard both skin and bones from the chicken breast. Using two forks, shred the meat into bite-sized pieces. Now it’s time to season! Add salt and pepper gradually; remember that flavors will concentrate as it continues cooking.
Step 5: Cook the Pasta
Return shredded chicken back into the pot. Bring your soup back to a gentle boil before adding pasta. Cook according to package directions until al dente. The starch released will slightly thicken your broth—a comforting consistency that defines this dish!
Step 6: Finish with Fresh Elements
Finally, remove bay leaves from your soup before stirring in fresh lemon juice and chopped parsley. The lemon brightens everything up while parsley adds an herbal note that perfectly balances all those savory flavors. Taste one last time before adjusting seasoning as needed.
Total Time: 1 hour
Nutrition Facts: Calories: 280–320 per serving, Carbs: 22–25 grams, Protein: 25–28 grams, Fat: 8–10 grams
How to Serve Italian Penicillin Soup Recipe
Serving Italian Penicillin Soup is all about enhancing its comforting qualities while making the experience delightful. Here are some serving suggestions that will elevate your meal.
Pair with Crusty Bread
- Italian Bread: A warm, crusty loaf is perfect for dipping into the soup, soaking up those rich flavors.
- Garlic Bread: Toasted with garlic and herbs, this adds a flavorful crunch that complements the soup beautifully.
Add a Fresh Salad
- Arugula Salad: Toss arugula with olive oil, lemon juice, and shaved Parmigiano-Reggiano for a peppery, refreshing side.
- Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze create a classic Italian pairing.
Top with Cheese
- Parmigiano-Reggiano: Grate fresh cheese over each bowl just before serving for an extra layer of flavor.
- Pecorino Romano: This tangy cheese can add a different twist to your soup when sprinkled on top.
Garnish with Fresh Herbs
- Chopped Parsley: A sprinkle of parsley adds color and freshness to each serving.
- Basil Leaves: A few fresh basil leaves can enhance the aroma and taste of your soup.
How to Perfect Italian Penicillin Soup Recipe
Making the perfect Italian Penicillin Soup requires attention to detail and some expert tips. Here are ways to elevate your cooking.
- Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible. They enhance flavor and nutrition.
- Let It Simmer: Allowing the soup to simmer longer develops deeper flavors. Patience is key!
- Adjust Seasoning Gradually: Taste as you go. This ensures you achieve the perfect balance of flavors without overwhelming saltiness.
- Shred Chicken Properly: Use two forks for shredding chicken into bite-sized pieces; this helps maintain texture in the soup.
Best Side Dishes for Italian Penicillin Soup Recipe
Pairing side dishes with your Italian Penicillin Soup can create a well-rounded meal. Here are some excellent options:
- Bruschetta: Toasted bread topped with diced tomatoes and basil makes a fresh appetizer that complements the soup’s richness.
- Stuffed Peppers: Bell peppers filled with rice, herbs, and cheese provide a hearty option alongside your soup.
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic offer comfort that pairs well with any broth-based dish.
- Grilled Vegetables: Seasonal vegetables grilled to perfection add a smoky flavor that balances the soup’s savory notes.
- Antipasto Platter: Include cured meats, olives, and cheeses for a delightful assortment that enhances your dining experience.
- Cheesy Polenta: Creamy polenta topped with cheese offers an interesting texture contrast to the soup while keeping things comforting.
Common Mistakes to Avoid
Making Italian Penicillin Soup can be an easy and comforting experience, but there are a few common pitfalls to watch for.
- Skipping the Aromatic Base: Failing to build a solid base of onions, carrots, and celery can lead to a bland soup. Always sauté these vegetables first to enhance the flavors.
- Overcooking the Chicken: Cooking the chicken too long can result in dry meat. Monitor the simmering time closely and remove it as soon as it’s cooked through.
- Not Seasoning Gradually: Adding all the salt and spices at once can overwhelm the broth. Taste as you go and adjust gradually for best results.
- Using Low-Quality Broth: A poor-quality broth can ruin the soup’s taste. Opt for low-sodium, flavorful chicken or vegetable broth for a richer flavor.
- Neglecting Fresh Ingredients: Forgetting fresh herbs or lemon juice at the end can diminish brightness. Always add these last for a fresh finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will keep fresh for 3-4 days in the fridge.
Freezing Italian Penicillin Soup Recipe
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months.
Reheating Italian Penicillin Soup Recipe
- Oven: Preheat to 350°F (175°C) and reheat in an oven-safe dish covered with foil until warmed through.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until heated throughout.
Frequently Asked Questions
Here are some common questions about making Italian Penicillin Soup.
What is an Italian Penicillin Soup Recipe?
Italian Penicillin Soup is a comforting chicken soup that blends hearty vegetables with tender chicken and pasta, perfect for soothing colds.
Can I make this soup vegetarian?
Yes! Simply substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
How long does it take to make Italian Penicillin Soup?
The total cooking time is approximately 1 hour, including prep time and simmering.
What pasta works best in this soup?
Small pasta shapes like ditalini, orzo, or small shells are ideal as they absorb the flavors well while keeping a nice texture.
Final Thoughts
This Italian Penicillin Soup Recipe offers warmth and comfort with every spoonful. It’s not just nourishing; it’s also versatile—feel free to customize it with your favorite vegetables or proteins. Enjoy this timeless dish that truly embodies love from the kitchen!
Italian Penicillin Soup
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
Description
Italian Penicillin Soup is the ultimate comfort dish that warms the soul and nourishes the body. This delightful recipe features tender chicken simmered with fresh vegetables, herbs, and pasta in a rich, savory broth. Ideal for cozy family dinners or when you’re feeling under the weather, this soup is like a warm hug in a bowl.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 whole chicken breast, bone-in and skin-on
- 2 bay leaves
- 1 cup small pasta (ditalini or orzo)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened; add garlic and cook for another minute.
- Pour in the chicken broth and add the chicken breast along with bay leaves and herbs. Bring to a gentle boil then reduce to simmer for about 25–30 minutes.
- Remove the chicken once cooked through; shred it after cooling slightly.
- Return shredded chicken to the pot and add pasta; cook according to package directions until al dente.
- Stir in lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 68mg
