Description
A soothing and hearty Italian Penicillin Soup recipe made with chicken, vegetables, pasta, and Mediterranean herbs—perfect for when you’re under the weather or just need a bowl of comfort.
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
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
3. Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. Remove the chicken breast and set aside to cool slightly.
4. Once cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste.
5. Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
6. Remove the bay leaves and stir in lemon juice and chopped parsley. Taste and adjust seasoning as needed.
7. Serve hot, garnished with freshly grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.
Notes
For a vegetarian version, use vegetable broth and omit the chicken—add canned white beans for protein.
To make it gluten-free, substitute the pasta with rice or skip it entirely.
Add lemon juice at the end to preserve its brightness and prevent bitterness.
Soup can be made up to three days ahead and stored in the fridge or frozen for longer storage.
For dairy-free diets, skip the cheese garnish or replace it with nutritional yeast.