Italian Penicillin Soup Recipe
If you’re craving a soul-soothing bowl that feels like a warm hug on a chilly day, look no further than this Italian Penicillin Soup. Combining the savory essence of tender chicken, fresh vegetables, and fragrant herbs with the bright zing of lemon and the comfort of tiny pasta shapes, this soup is a harmonious blend of bold flavors and cozy textures. It’s not just any soup—it’s a nurturing remedy that’ll lift your spirits and fill your kitchen with irresistible aromas. Whether you’re nursing a cold or simply in need of some culinary TLC, this Italian Penicillin Soup is your new best friend.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an essential role in crafting the depth and balance this Italian Penicillin Soup is loved for. From the golden olive oil that sautés the base vegetables to the fresh parsley that adds a burst of color, every component brings something special to the table.
- Extra virgin olive oil: Provides a rich, fruity foundation and helps soften the vegetables perfectly.
- Large onion (diced): Adds natural sweetness and depth to the broth.
- Carrots (sliced into rounds): Bring a mild sweetness and vibrant color that lightens the soup visually.
- Celery (chopped): Offers a subtle earthiness and crunch that balances the softness of other ingredients.
- Garlic (minced): Infuses the soup with a warm, aromatic kick that wakes up the senses.
- Low-sodium chicken broth: Serves as the comforting liquid base with a gentle savory profile.
- Whole chicken breast (bone-in, skin-on): Ensures rich flavor and tender meat that falls apart effortlessly when cooked.
- Bay leaves: Introduce subtle herbal notes to deepen the broth’s complexity.
- Small pasta (ditalini, orzo, or shells): Adds heartiness and delightful texture that makes each spoonful satisfying.
- Dried oregano: Brings a hint of Mediterranean warmth and earthiness.
- Dried thyme: Complements oregano with a delicate, woody aroma.
- Red pepper flakes (optional): Gives a gentle heat for those who love a little extra kick.
- Salt and black pepper: The classic seasoning duo, unlocking all the flavors as you go.
- Fresh lemon juice: Adds a bright, tangy finish that lifts the entire soup.
- Fresh parsley (chopped): Provides a fresh, herby garnish to brighten the dish.
- Parmigiano-Reggiano (freshly grated, optional): Offers a nutty, savory note that melts beautifully into hot broth.
- Crusty Italian bread: Perfect for soaking up every last drop of this luscious soup.
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
Start by heating the extra virgin olive oil in a large soup pot over medium heat. Toss in the diced onion, sliced carrots, and chopped celery, letting them cook gently for about 5 to 7 minutes until they’re softened and fragrant. Then, add the minced garlic and stir it around for one minute—be careful not to let it brown, so it keeps that fresh garlic flavor alive. This sauté forms the flavorful base that will make your Italian Penicillin Soup sing with every spoonful.
Step 2: Simmer the Broth and Chicken
Next, pour in the low-sodium chicken broth and carefully add the whole chicken breast along with the bay leaves, dried oregano, thyme, and if you’re feeling adventurous, a pinch of red pepper flakes for subtle warmth. Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot partially and let it cook for 25 to 30 minutes. This step allows the chicken to become tender and infuses the broth with rich, comforting flavor that’s at the heart of the Italian Penicillin Soup.
Step 3: Shred the Chicken
Once the chicken is cooked through, remove it from the pot and let it cool just enough to handle. Use two forks to shred the meat, discarding the skin and bones. Return the shredded chicken to the pot, and season the soup with salt and pepper, tasting and adjusting as you go. This shredded chicken adds a lovely, hearty texture that makes the soup feel substantial and nourishing.
Step 4: Cook the Pasta
Now it’s time to add your choice of small pasta—whether ditalini, orzo, or shells—directly into the simmering soup. Stir occasionally to keep the pasta from sticking and cook until it’s just al dente, typically around 8 to 10 minutes. This little pasta acts like the perfect vehicle to carry the soup’s rich flavors right to your taste buds.
Step 5: Final Touches
Remove the bay leaves from the pot, then stir in fresh lemon juice and chopped parsley to brighten and freshen the soup’s profile. Give it one last taste and tweak any seasonings if necessary. When serving, feel free to garnish with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil for an elegant, flavour-packed finish. Don’t forget a side of crusty Italian bread to soak up every satisfying drop!
How to Serve Italian Penicillin Soup
Garnishes
The garnish is where your personal touch can really shine. Freshly chopped parsley adds that vibrant green pop, while Parmigiano-Reggiano lends a beautifully nutty depth. Drizzling a little extra virgin olive oil on top gives a luxurious mouthfeel, making this Italian Penicillin Soup feel restaurant-worthy even on a weeknight.
Side Dishes
This soup pairs wonderfully with a simple yet crusty Italian bread that’s perfect for dipping and savoring the broth. A fresh green salad with a light vinaigrette or a plate of roasted vegetables can round out the meal beautifully without overwhelming the delicate balance of the soup’s flavors.
Creative Ways to Present
For a fun twist, serve the Italian Penicillin Soup in rustic bread bowls if you want to impress guests or simply add a cozy touch. You can also layer bowls with a sprinkle of toasted breadcrumbs and herbs on top, adding a delightful crunch to each spoonful. Experimenting with different pasta shapes or stirring in a handful of fresh spinach just before serving are simple tweaks to keep this favorite fresh and exciting.
Make Ahead and Storage
Storing Leftovers
Italian Penicillin Soup tastes just as wonderful the next day, making it a great candidate for leftovers. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, giving you an even richer taste the next time you heat it up.
Freezing
You can freeze this soup for longer storage, but it’s best to do so before adding the pasta, which can become mushy. Keep the broth and shredded chicken in a freezer-safe container for up to 3 months. When you’re ready to enjoy, defrost it overnight in the refrigerator and then cook fresh pasta separately to stir in at serving time.
Reheating
To reheat, gently warm the soup over low to medium heat on the stovetop, stirring occasionally to prevent sticking and to heat it evenly. If the soup seems too thick, add a splash of additional broth or water to loosen it up. Add any fresh herbs or a squeeze of lemon juice after reheating for a fresh burst of flavor.
FAQs
What makes Italian Penicillin Soup different from other chicken soups?
Unlike traditional chicken soup, Italian Penicillin Soup incorporates Mediterranean herbs like oregano and thyme, fresh lemon juice, and small pasta shapes. These elements work together to create a brighter, more vibrant flavor profile that feels both comforting and refreshing.
Can I use a different type of meat in this soup?
Absolutely! While chicken breast is classic here, shredded rotisserie chicken or even turkey can be swapped in easily. Adjust cooking time accordingly if you’re using pre-cooked meat—add it towards the end just to warm through.
Is this soup spicy because of the red pepper flakes?
The red pepper flakes are optional and used sparingly, so the soup typically has just a gentle warmth, not overwhelming spice. You can always leave them out or add more if you like things hotter—it’s totally flexible.
What pasta works best in Italian Penicillin Soup?
Small shapes like ditalini, orzo, or tiny shells are preferred because they cook quickly and nestle perfectly among the vegetables and chicken, giving you a balanced bite every time.
Can I make this soup vegetarian?
Yes, by using vegetable broth and omitting the chicken breast, you can create a delicious vegetarian version of Italian Penicillin Soup. Consider adding hearty beans or extra mushrooms for protein and texture.
Final Thoughts
There’s something truly special about Italian Penicillin Soup—its comforting warmth, vibrant flavors, and the love that goes into every spoonful make it a kitchen must-have. Whether you’re seeking a homemade remedy or simply indulging in a cozy meal, this recipe brings joy and nourishment in a way few soups can. Give it a try; your taste buds and soul will thank you!
Print
Italian Penicillin Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
Italian Penicillin Soup is a comforting, flavorful chicken and vegetable soup inspired by traditional Italian flavors. This hearty recipe combines tender shredded chicken, aromatic herbs, fresh vegetables, and small pasta for a nourishing and satisfying bowl perfect for chilly days or when you need a soothing meal.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth or vegetable broth
- 1 whole chicken breast, bone-in, skin-on (about 1 pound)
- 2 bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Pasta
- 1 cup small pasta such as ditalini, orzo, or shells
Finishing Touches
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley, chopped
- Parmigiano-Reggiano, freshly grated (optional)
- Extra virgin olive oil for drizzling
- Crusty Italian bread, for serving
Instructions
- Sauté the Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften. Add minced garlic and cook for an additional 1 minute, taking care not to let it brown.
- Simmer the Chicken: Pour in the chicken broth and add the whole chicken breast along with bay leaves, dried oregano, dried thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to a simmer. Partially cover the pot and let it cook for 25–30 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the chicken breast from the pot and allow it to cool slightly. Discard the skin and bones, then shred the meat using two forks. Return the shredded chicken back to the pot. Season the soup with salt and freshly ground black pepper to taste.
- Cook the Pasta: Add the small pasta to the soup. Cook according to the package directions, usually about 8–10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- Finish the Soup: Remove and discard the bay leaves. Stir in fresh lemon juice and chopped parsley. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and optionally garnish with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Serve hot with crusty Italian bread.
Notes
- For a vegetarian version, use vegetable broth and omit the chicken, adding more vegetables or beans as desired.
- Adjust the red pepper flakes to control the spiciness of the soup.
- If you prefer, you can use pre-cooked shredded chicken to reduce cooking time.
- Adding lemon juice at the end brightens the flavor and balances the richness.
- Serve with crusty Italian bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Keywords: Italian soup, chicken soup, Penicillin soup, comforting soup, chicken and pasta soup
