Italian Penicillin Soup

why make this recipe

Italian Penicillin Soup is a comforting and hearty dish that warms you up from the inside out. This soup is perfect for chilly evenings or when you feel under the weather. It combines wholesome ingredients like chicken, fresh vegetables, and herbs, making it both nutritious and packed with flavor. The addition of pasta makes it filling and satisfying. Plus, it’s easy to make and a great way to use pantry staples.

how to make Italian Penicillin Soup

Ingredients:

• 1 Chicken breast, bone in and skin on (about 1 pound), whole
• 2 Bay leaves
• 3 Carrots, medium
• 3 Celery stalks
• 4 Garlic cloves
• 1 Onion, diced (about 1 cup), large
• 1 tsp Oregano, dried
• 1/4 cup Parsley, fresh
• 1/2 tsp Thyme, dried
• 8 cups Chicken broth, low sodium
• 2 tbsp Lemon juice, fresh
• 1 cup Pasta, small
• 1/4 tsp Red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tbsp Olive oil, extra virgin
• 1 Italian bread, Crusty
• 1 Parmigiano-reggiano cheese for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté until the vegetables are softened.
2. Add the chicken breast, bay leaves, oregano, thyme, red pepper flakes, and chicken broth. Bring to a boil, then reduce to a simmer for about 25 minutes.
3. Remove the chicken and let it cool before shredding the meat. Discard the skin and bones.
4. Return the shredded chicken to the pot, add the pasta, and cook until the pasta is tender, about 8-10 minutes.
5. Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmigiano-reggiano cheese and accompanied by crusty Italian bread.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot, straight from the pot. Ladle it into bowls and top with freshly grated Parmigiano-reggiano cheese. Pair the soup with slices of crusty Italian bread for dipping. This meal is perfect for a cozy family dinner or a casual gathering with friends.

how to store Italian Penicillin Soup

Store any leftover soup in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing the soup in freezer-safe containers or bags. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove.

tips to make Italian Penicillin Soup

• For added flavor, consider roasting the vegetables before adding them to the pot.
• If you prefer a thicker soup, add a bit more pasta or some potatoes.
• Feel free to add other vegetables like spinach or kale for extra nutrition.
• Use a rotisserie chicken to save time on cooking and shredding the chicken.

variation

You can easily adapt this recipe by using different types of pasta or adding beans for extra protein. If you want a spicier kick, increase the amount of red pepper flakes or add some diced jalapeños.

FAQs

Can I use boneless chicken breast instead?
Yes, you can use boneless chicken breast, but it may cook faster, so adjust the simmering time accordingly.

What if I don’t have fresh parsley?
Dried parsley can be used instead, but fresh herbs add a bright flavor. If using dried, reduce the amount to about 1 tablespoon.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it properly and reheat when ready to serve.

Italian Penicillin Soup

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A comforting and hearty soup filled with chicken, fresh vegetables, and pasta, perfect for chilly evenings.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 Chicken breast, bone in and skin on (about 1 pound)
• 2 Bay leaves
• 3 medium Carrots, chopped
• 3 Celery stalks, chopped
• 4 Garlic cloves, minced
• 1 large Onion, diced (about 1 cup)
• 1 tsp Oregano, dried
• 1/4 cup Parsley, fresh, chopped
• 1/2 tsp Thyme, dried
• 8 cups Chicken broth, low sodium
• 2 tbsp Lemon juice, fresh
• 1 cup Pasta, small
• 1/4 tsp Red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tbsp Olive oil, extra virgin
• 1 Italian bread, crusty
• 1 Parmigiano-reggiano cheese, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté until the vegetables are softened.
2. Add the chicken breast, bay leaves, oregano, thyme, red pepper flakes, and chicken broth. Bring to a boil, then reduce to a simmer for about 25 minutes.
3. Remove the chicken and let it cool before shredding the meat. Discard the skin and bones.
4. Return the shredded chicken to the pot, add the pasta, and cook until the pasta is tender, about 8-10 minutes.
5. Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmigiano-reggiano cheese and accompanied by crusty Italian bread.

Notes

For added flavor, roast the vegetables before adding them to the pot. You can use a rotisserie chicken to save time.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg

Keywords: soup, Italian penicillin soup, chicken soup, comfort food