Description
Italian Penicillin Soup is a comforting, nourishing chicken and pasta soup inspired by Italian pastina traditions. It features tender chicken, aromatic vegetables, herbs, lemon, and small pasta in a flavorful broth — a warm hug in a bowl.
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
- 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
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Garnishes: grated Parmigiano‑Reggiano, drizzle of olive oil, crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots and celery. Cook for 5–7 minutes until softened.
- Add the minced garlic and cook for another minute stirring so it doesn’t brown.
- Pour in the chicken broth, then add the chicken breast, bay leaves, oregano, thyme and optional red pepper flakes. Bring to a gentle boil, reduce heat and simmer for 25–30 minutes.
- Remove the chicken breast, let cool slightly. Shred the meat, discard skin and bones, then return chicken to the pot.
- Bring the broth back to a light boil and add the pasta. Cook until pasta is al dente.
- Remove the bay leaves. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
- Serve hot with grated Parmigiano‑Reggiano, a drizzle of olive oil and crusty bread on the side.
Notes
- You can substitute chicken thighs instead of breast for a richer flavor.
- For a vegetarian version, use vegetable broth and skip the chicken, or add white beans for protein.
- To make it gluten‑free, replace the pasta with cooked rice or gluten‑free pasta.
- The lemon juice brightens the soup and gives it a fresh finish — don’t skip it!
- If you anticipate leftovers, store pasta separately so it doesn’t soak up all the broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
