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
Scale
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
