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Italian Penicillin Soup

Italian Penicillin Soup Recipe: Comfort Food That Heals
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Italian Penicillin Soup is the perfect remedy for those chilly nights or when you’re feeling under the weather. This nourishing broth, filled with tender chicken, vibrant vegetables, and aromatic herbs, not only warms your soul but also provides comfort with every spoonful. Quick and easy to prepare in under an hour, this delightful soup is versatile enough for busy weeknights or leisurely family dinners. The addition of fresh lemon juice and parsley enhances the flavors, making it a refreshing yet hearty dish that will leave everyone begging for seconds. Enjoy this flavorful Italian staple as a cozy meal or a wholesome gathering dish.

Ingredients

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  • 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)
  • 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

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let it brown.
  2. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
  3. Cover partially and simmer for 25–30 minutes until the chicken is completely cooked through. The vegetables should be tender. Remove the chicken breast carefully and set aside to cool slightly.
  4. Once cool enough to handle, remove skin and bones from the chicken. Shred meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste gradually.
  5. Return shredded chicken to the pot. Bring soup back to a gentle boil. Add pasta; cook according to package directions until al dente.
  6. Remove bay leaves from soup. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed before serving warm with crusty Italian bread.

Nutrition

Find it online: https://myrecipestories.com/italian-penicillin-soup-recipe-comfort-food-that-heals/