When the chilly winds blow and the leaves start to fall, there’s nothing quite like my Italian Penicillin Soup to wrap you in warmth and comfort. This isn’t just any soup; it’s a heartfelt bowl of love that has saved me on countless cold days and even when I’ve been feeling under the weather. Picture this: a steaming bowl filled with tender chicken, wholesome vegetables, and a sprinkle of fresh herbs, all simmered together to create a symphony of flavors that dance on your taste buds. Trust me, each spoonful feels like a cozy hug from the inside out!
What I adore most about this recipe is its simplicity and the way it brings people together. It’s perfect for sharing with family or friends, and it’s incredibly easy to whip up. Whether you’re feeling a bit under the weather or simply want a soul-soothing meal, this Italian Penicillin Soup is your go-to remedy. The best part? It’s packed with nutrients and can be made in just under an hour—so you can enjoy the comforting goodness without a fuss. So grab your pot, and let’s dive into a recipe that’s sure to become a favorite in your home!
Ingredients for Italian Penicillin Soup Recipe
Gather these simple ingredients to create a bowl of Italian Penicillin Soup that’s rich in flavor and comfort. Each element plays an essential role in building that heartwarming taste, so let’s take a look:
- 2 tablespoons extra virgin olive oil: This is what gives the soup a lovely depth of flavor. You’ll want to use a good quality oil for the best results.
- 1 large onion, diced (about 1 cup): The onion adds a wonderful base flavor. Dicing it finely allows it to soften beautifully when sautéed.
- 3 medium carrots, sliced into rounds: Sweet and vibrant, carrots bring both color and nutrition to the pot.
- 3 celery stalks, chopped: Celery adds a crisp, refreshing note that balances the sweetness of the carrots.
- 4 garlic cloves, minced: Garlic is a must for that aromatic punch! Mince it finely to release all those delicious oils.
- 8 cups low-sodium chicken broth: You can also use vegetable broth if you prefer a vegetarian option. This serves as the soup’s flavorful base.
- 1 whole chicken breast, bone-in and skin-on (about 1 pound): This adds richness and depth, making your soup hearty and satisfying.
- 2 bay leaves: These little leaves pack a punch of flavor that enhances the broth as it simmers.
- 1 cup small pasta (ditalini, orzo, or small shells): Pasta makes the soup more filling; choose your favorite shape!
- 1 teaspoon dried oregano: Oregano brings that classic Italian flavor that ties everything together.
- 1/2 teaspoon dried thyme: This adds a subtle earthiness that complements the other herbs.
- 1/4 teaspoon red pepper flakes (optional): For a little kick! Adjust to your taste for that perfect level of heat.
- Salt and freshly ground black pepper to taste: Essential for seasoning; don’t forget to taste as you go!
- 2 tablespoons fresh lemon juice: A splash of citrus brightens the flavors, making everything pop.
- 1/4 cup fresh parsley, chopped: Fresh parsley adds a burst of color and freshness right at the end.
- Freshly grated Parmigiano-Reggiano cheese: A delicious topping that melts beautifully into the warm soup.
- Extra virgin olive oil for drizzling: A final touch of richness to elevate your bowl.
- Crusty Italian bread for serving: Because no soup is complete without a side of bread for dipping!
How to Prepare Italian Penicillin Soup Recipe
Now that we have everything ready, let’s dive into the heart of this comforting Italian Penicillin Soup! Follow these simple steps, and you’ll have a delicious pot of soup bubbling on your stovetop in no time.
Step 1: Sauté the Vegetables
First things first, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. You want to get that oil nice and warm, but not smoking—about 2 minutes should do the trick! Once it’s shimmering, toss in your diced onion, sliced carrots, and chopped celery. Sauté these beauties for about 5 minutes until they soften and the onion turns translucent. The aroma filling your kitchen is going to be heavenly!
Step 2: Add Garlic and Broth
Now it’s time to add a burst of flavor! Stir in 4 minced garlic cloves and let them cook for about 1 minute. You’ll want to keep an eye on them—garlic can go from perfectly golden to burnt in the blink of an eye! Next, pour in your 8 cups of low-sodium chicken broth (or vegetable broth if you’re going vegetarian). Bring the mixture to a gentle simmer, which should take just a few minutes. You’ll hear that satisfying bubbling sound, and trust me, it’s worth the wait!
Step 3: Cook the Chicken
Once your broth is simmering, add in the whole chicken breast and the 2 bay leaves. Cover the pot, reduce the heat slightly, and let it simmer for about 20 minutes. This is when the magic happens—the chicken gets tender and infuses the broth with so much flavor. You’ll want to check occasionally, so it doesn’t boil too aggressively!
Step 4: Shred Chicken and Add Pasta
When the chicken is cooked through, carefully remove it from the pot. Let it cool for a couple of minutes, then shred the meat into bite-sized pieces. Return the shredded chicken back to the pot along with 1 cup of your chosen small pasta, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (if you’re feeling spicy!). Season with salt and freshly ground black pepper to taste. Cook everything together until the pasta is tender, which should take about 10 minutes.
Step 5: Finish the Soup
As the final step, stir in 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh parsley. This adds a lovely brightness to the soup that you won’t want to miss! Serve the soup hot, garnished with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil on top. Don’t forget some crusty Italian bread on the side for dipping—it’s the perfect companion to this soul-warming dish!
Why You’ll Love This Recipe
This Italian Penicillin Soup is truly a gem for so many reasons! Here’s why you’ll fall head over heels for it:
- Comforting: Every spoonful wraps you in warmth, making it the perfect hug in a bowl, especially on chilly days or when you need a little pick-me-up.
- Quick to Make: With just under an hour from start to finish, you can whip up this delicious soup without spending all day in the kitchen.
- Healthy: Packed with wholesome ingredients like fresh vegetables, lean chicken, and herbs, this soup is not only nutritious but also incredibly satisfying.
- Perfect for Sharing: Whether it’s a cozy family dinner or a gathering with friends, this soup is a crowd-pleaser that brings everyone together around the table.
Tips for Success
To make sure your Italian Penicillin Soup turns out perfect every time, I’ve got some handy tips that will elevate your cooking game! Trust me, these little nuggets of wisdom can make a world of difference:
- Choose the Right Broth: The broth is the heart of your soup, so opt for a high-quality low-sodium chicken or vegetable broth. This way, you can control the saltiness and let the fresh flavors shine through.
- Adjust Seasonings to Taste: Don’t hesitate to play around with the herbs and spices! If you love a little more heat, bump up the red pepper flakes. Prefer a more herbal flavor? Add extra oregano or thyme. Taste as you go to find your perfect balance!
- Fresh Ingredients Matter: Using fresh vegetables and herbs will significantly enhance the flavor of your soup. I always recommend grabbing your produce from local markets when possible—the flavor is unbeatable!
- Don’t Overcook the Pasta: Keep an eye on your pasta as it cooks! It should be al dente—cooked but still firm to the bite. Remember, the pasta will continue to cook a little once you add it to the hot soup, so you want it to have just a bit of bite left.
- Let It Rest: If you can, let the soup sit for a few minutes before serving. This allows the flavors to meld beautifully together. Just be sure to keep it warm!
- Serve with Love: Don’t forget the finishing touches! A sprinkle of freshly grated cheese, a drizzle of olive oil, and a side of crusty Italian bread make all the difference. Presentation matters, so serve it up with a smile!
With these tips, you’ll be on your way to creating a comforting, flavorful Italian Penicillin Soup that everyone will adore. Enjoy the process, and happy cooking!
Nutritional Information
Now, let’s talk about the health benefits packed into this comforting bowl of Italian Penicillin Soup! Here are the estimated nutritional values per serving (1 bowl), which is about 1/6 of the entire recipe:
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
Keep in mind that these values are approximate and can vary based on specific ingredients used, portion sizes, and any adjustments you make to the recipe. The best part? You’re nourishing your body with wholesome ingredients while enjoying a dish that feels like a warm hug. So go ahead, indulge in this delightful soup—it’s just as good for your soul as it is for your body!
Storage & Reheating Instructions
Got leftovers? Lucky you! This Italian Penicillin Soup stores beautifully, and I’ve got some tips to help you keep that comforting goodness for days to come.
First off, let the soup cool down to room temperature before you store it. This helps prevent condensation and keeps your soup from becoming watery. Once it’s cooled, transfer it to an airtight container. I like to portion it out into smaller containers so I can grab a single serving when I need a quick meal. You can keep it in the fridge for up to 3-4 days, or if you want to save it for later, it freezes wonderfully! Just make sure to leave a little space at the top of the container since the soup will expand as it freezes.
When it’s time to enjoy your soup again, reheating is simple! If you’re using the microwave, transfer the soup to a microwave-safe bowl, cover it loosely to prevent splatters, and heat it in one-minute intervals, stirring occasionally until it’s heated through. If you prefer the stovetop, pour the soup into a pot and warm it over medium heat, stirring occasionally until it’s hot. This method helps retain the flavors and keeps the soup’s lovely texture intact.
Oh, and here’s a little tip: if the soup thickens in the fridge or freezer, don’t worry! Just add a splash of broth or water while reheating to bring it back to that delightful consistency. Enjoy your comforting bowl of Italian Penicillin Soup anytime, and savor that cozy feeling all over again!
FAQ Section
Got questions about this delicious Italian Penicillin Soup? Don’t worry, I’ve got you covered! Here are some common queries I get, along with my answers to help you make the most of this cozy recipe.
Can I use a different type of meat?
Absolutely! While I love using chicken for its rich flavor, you can definitely substitute it with turkey or even a rotisserie chicken to save time. If you’re looking for a vegetarian option, feel free to skip the meat entirely and load up on extra vegetables or beans for protein.
Is there a way to make this soup gluten-free?
Yes! Just be sure to use gluten-free pasta and check that your broth is gluten-free as well. There are plenty of delicious gluten-free pasta options out there that will work perfectly in this soup!
What if I don’t have all the herbs?
No worries! While oregano and thyme bring wonderful flavors, you can always use Italian seasoning as a substitute. It’s a great way to simplify things, and it still tastes amazing! Just adjust the amounts to your preference.
How can I make this soup spicier?
If you like a bit of heat, go ahead and add more red pepper flakes! You can also experiment with other spices like cayenne pepper or even a dash of hot sauce. Taste as you go to find the right level of spice for you!
Can I add more vegetables?
Definitely! This soup is super versatile, so feel free to throw in your favorite veggies. Zucchini, green beans, or even spinach would add great flavor and nutrition. Just be mindful of cooking times; you want them tender but not mushy!
What’s the best way to serve this soup?
I recommend serving it hot with a sprinkle of freshly grated Parmigiano-Reggiano cheese on top and a drizzle of olive oil for that extra richness. And don’t forget the crusty Italian bread for dipping—it’s just the perfect complement!
If you have any other questions or need more help, feel free to reach out! I’m here to make sure your Italian Penicillin Soup experience is as delightful as possible. Enjoy every comforting bowl!
Print
Italian Penicillin Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting Italian Penicillin Soup perfect for cold days or when you’re feeling under the weather.
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
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the chicken broth and bring to a simmer.
- Add the chicken breast and bay leaves. Cover and simmer for 20 minutes.
- Remove the chicken, shred the meat, and return it to the pot.
- Add the pasta, oregano, thyme, red pepper flakes, salt, and pepper. Cook until pasta is tender, about 10 minutes.
- Stir in lemon juice and parsley before serving.
- Serve hot, garnished with cheese, a drizzle of olive oil, and crusty bread.
Notes
- This soup freezes well for later use.
- Use vegetable broth for a vegetarian version.
- Adjust seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Italian Penicillin Soup, Chicken Soup, Comfort Food
