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Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
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★★★★★

5.2 from 21 reviews

This Italian Penicillin Soup is a hearty, comforting, and flavorful chicken soup inspired by traditional Italian flavors. Made with a savory broth enriched with fresh vegetables, herbs, and tender chicken, it features small pasta for texture and is finished with a bright splash of lemon juice and fresh parsley. Perfect for cozy meals, this soup balances nourishing ingredients and vibrant aromatics, delivering a satisfying culinary experience that’s easy to prepare and adaptable for different dietary preferences.

Ingredients

Scale

Base 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)

Seasonings & Aromatics

  • 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

Garnishes & Finishing Touches

  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Instructions

  1. Prepare the vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté the vegetables until they become soft and translucent, about 5-7 minutes, stirring occasionally to prevent sticking.
  2. Add garlic and seasonings: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for another 1-2 minutes until the garlic is fragrant but not burnt.
  3. Add broth and chicken: Pour in the low-sodium chicken broth and add the whole chicken breast along with the bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low and simmer. Cover the pot partially and let cook for 25-30 minutes, or until the chicken is fully cooked and tender.
  4. Remove and shred chicken: Carefully remove the chicken breast from the pot and set aside to cool slightly. Discard the bay leaves. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bone and skin.
  5. Cook the pasta: Bring the soup back up to a boil and add the small pasta. Cook according to package directions (usually 7-10 minutes) until the pasta is al dente, stirring occasionally to prevent sticking.
  6. Return chicken and season: Add the shredded chicken back into the soup. Season with salt and freshly ground black pepper to taste. Stir in the fresh lemon juice to brighten the flavors and chopped parsley for freshness.
  7. Serve and garnish: Ladle the soup into bowls. Garnish each serving with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Serve alongside crusty Italian bread for dipping and enjoying.

Notes

  • For gluten-free diets, substitute pasta with rice or omit the pasta completely.
  • Vegetarian option: Replace chicken with white beans for protein and use vegetable broth instead of chicken broth.
  • To keep it dairy-free, omit the Parmigiano-Reggiano cheese garnish or use nutritional yeast as a flavor substitute.
  • Adjust red pepper flakes according to your heat preference or omit for a milder soup.
  • This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Use bone-in, skin-on chicken breast for maximum flavor in the broth, but boneless skinless chicken can be used for convenience.

Nutrition

Keywords: Italian soup, chicken soup, Penicillin soup, comforting soup, lemon chicken soup, healthy soup recipe, low sodium soup

Find it online: https://amayaharis.com/italian-penicillin-soup-recipe/