Description
Italian Penicillin Soup is a comforting, healing dish made with chicken, fresh vegetables, herbs, and pasta. Inspired by traditional Italian kitchens, it’s a flavorful twist on classic chicken noodle soup, perfect for when you’re feeling under the weather or just craving something warm and nourishing.
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 (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 (for garnish)
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth and add chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a boil, then reduce to a simmer.
- Simmer partially covered for 25–30 minutes until chicken is tender and shreds easily.
- Remove chicken, discard skin and bones, shred meat, and return to the pot.
- Season with salt and pepper to taste.
- Bring soup back to a low boil, add pasta, and cook until al dente.
- Remove bay leaves, then stir in lemon juice and parsley.
- Serve hot, garnished with Parmigiano-Reggiano, a drizzle of olive oil, and crusty bread.
Notes
- For a gluten-free version, substitute pasta with rice or quinoa.
- For vegetarian, replace chicken with white beans and use vegetable broth.
- For dairy-free, skip cheese or use nutritional yeast.
- Add extra veggies like spinach, kale, or zucchini for more nutrition.
- Store in the fridge up to 4 days or freeze (without pasta) up to 3 months.
- Add fresh pasta just before serving if reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
