Description
Italian Penicillin Soup is a comforting, nourishing bowl of goodness that warms you from the inside out. With tender chicken, hearty vegetables, pasta, and bright lemon and parsley, it’s perfect for cozy nights or when you need a little comfort food that heals.
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
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté 4–5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Add chicken breast, chicken broth, and bay leaves. Bring to a boil, then reduce heat and simmer 20–25 minutes until chicken is cooked through.
- Remove chicken and shred the meat; discard bones and skin. Return shredded chicken to the pot.
- Stir in pasta, dried oregano, thyme, and red pepper flakes. Simmer 8–10 minutes until pasta is tender.
- Add lemon juice and chopped parsley. Adjust salt and pepper to taste.
- Serve hot and enjoy a comforting, healing soup.
Notes
- For a vegetarian version, skip the chicken and use vegetable broth; add beans for protein.
- Leftovers store in the fridge for up to 3 days and can be reheated gently on the stove.
- Optional: garnish with grated Parmesan or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-Inspired