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
Scale
- 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