Italian Penicillin Soup – Comfort Food That Heals Recipe
Italian Penicillin Soup is a hearty and comforting chicken soup featuring tender chicken breast, aromatic vegetables, flavorful herbs, and small pasta. This nutritious and soothing soup is perfect for cold days or when you need a healing comfort food. Made with fresh lemon juice and parsley, it offers a bright and refreshing finish to a classic chicken broth base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Vegetables and Aromatics
- 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
Broth and Protein
- 8 cups low-sodium chicken broth
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
Seasonings and Pasta
- 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
Instructions
- Prepare Aromatics. In a large pot or Dutch oven over medium heat, warm 2 tablespoons of extra virgin olive oil. Add the diced onion and cook for 5-7 minutes until translucent. Then add the sliced carrots and chopped celery, cooking for another 8-10 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Cook Chicken in Broth. Pour in 8 cups of low-sodium chicken broth. Add the bone-in, skin-on chicken breast and 2 bay leaves. Bring to a gentle simmer, reduce heat to low, cover, and cook for 25-30 minutes until the chicken is fully cooked.
- Shred Chicken and Season Broth. Carefully remove the chicken breast and let it cool slightly. While cooling, stir in dried oregano, dried thyme, and optional red pepper flakes into the simmering broth. Remove the skin and bones from the chicken, shred the meat into bite-sized pieces, and return it to the pot.
- Season and Simmer. Season the broth generously with salt and freshly ground black pepper to taste. Increase heat slightly to bring the soup to a rolling simmer.
- Cook the Pasta. Add 1 cup of small pasta to the pot, stirring to prevent sticking. Cook according to package directions until al dente, about 8-10 minutes.
- Finish with Lemon and Parsley. Stir in 2 tablespoons of fresh lemon juice and 1/4 cup chopped fresh parsley. Taste and adjust seasoning if necessary before serving.
Notes
- Use low-sodium broth to better control the salt content of the soup.
- You can substitute the chicken breast with thighs if preferred for more flavor.
- Removing the chicken skin and bones ensures a clean broth and easy-to-eat pieces.
- For a spicier kick, increase the red pepper flakes or add freshly cracked black pepper.
- Small pasta shapes like ditalini or orzo work best for this soup to blend well with the vegetables.
- Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
Keywords: Italian chicken soup, comfort food soup, penicillin soup, chicken broth recipe, healthy chicken soup, lemon chicken soup, healing soup
