Description
A comforting Italian Penicillin Soup perfect for cold days or when you’re feeling under the weather.
Ingredients
Scale
- 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