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Italian Penicillin Soup

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A heartwarming bowl of comfort filled with rich flavors and nostalgia, perfect for rainy days with loved ones.

Ingredients

Scale
  • 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)
  • 1 whole chicken breast (bone-in, skin-on, about 1 pound)
  • 2 bay leaves
  • 1 cup small pasta (such as ditalini, orzo, or shells)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes (optional)
  • Salt and black pepper (to taste)
  • 2 tablespoons fresh lemon juice
  • 0.25 cup fresh parsley (chopped)
  • Parmigiano-Reggiano (freshly grated, optional)
  • Extra virgin olive oil (for drizzling)
  • Crusty Italian bread (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Sauté the diced onion, sliced carrots, and chopped celery for 5-7 minutes until softened.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Pour in the chicken broth, stirring well.
  5. Add the whole chicken breast, bay leaves, oregano, thyme, red pepper flakes, salt, and pepper to taste.
  6. Simmer uncovered for 20-25 minutes until the chicken is cooked through.
  7. Cook the pasta in the broth according to package instructions (about 8-10 minutes).
  8. Return the shredded chicken to the pot and stir gently.
  9. Finish with lemon juice and parsley, simmering for a few more minutes.
  10. Serve in bowls with Parmigiano-Reggiano and crusty Italian bread.

Notes

This soup can be personalized with various vegetables or proteins. It freezes well if pasta is added after thawing.

Nutrition

Keywords: Italian soup, comfort food, chicken soup, hearty soup, cozy meal

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