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Italian Penicillin Soup

A warm and comforting soup featuring tender chicken, fresh vegetables, and savory broth, perfect for chilly evenings or when you need soothing nourishment.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 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
  • 1 whole chicken breast, bone-in and skin-on (about 1 pound)
  • 2 leaves bay leaves
  • 1 cup small pasta (like ditalini, orzo, or small shells)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmigiano-Reggiano cheese for serving
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat until fragrant.
  2. Add the diced onion, carrots, and celery, cooking for about 5–7 minutes until softened.
  3. Stir in the minced garlic and cook for another minute.
  4. Pour in the chicken broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer.
  5. Cover the pot partially and let it simmer for 25–30 minutes, until the chicken is cooked through.
  6. Remove the chicken, cool slightly, shred the meat, and return it to the pot. Season with salt and pepper.
  7. Increase heat, bring back to boil, and add pasta, cooking until al dente.
  8. Remove bay leaves, stir in lemon juice and chopped parsley, adjusting seasoning as needed.
  9. Serve hot, drizzling with olive oil and adding Parmigiano-Reggiano cheese on top.

Notes

For vegetarian versions, substitute the chicken with beans or hearty vegetables. Store leftovers in an airtight container for up to three days in the fridge or freeze for a couple of months.