If you’ve ever wanted a bowl of ultimate soothing warmth, you’re about to discover a true gem with the Italian Penicillin Soup – Healing Comfort Food Recipe. This soul-satisfying soup blends tender chicken, fresh herbs, and a bright splash of lemon into a savory broth that comforts like a warm hug, yet invigorates with its fresh, vibrant flavors. It’s the perfect dish to lift your spirits on a chilly day or when you need a nourishing boost, and trust me, once you try this recipe, it’ll quickly earn a spot in your go-to comfort food rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor, create hearty texture, and bring a lovely sunny color to your bowl. Gather these essentials, and you’re halfway to a pot brimming with delicious bliss.
- Extra virgin olive oil (2 tablespoons): Adds a rich, fruity base for sautéing your vegetables and carries the flavors beautifully.
- Large onion, diced (1): Provides a sweet, aromatic foundation that softens perfectly during cooking.
- Medium carrots, sliced into rounds (3): Offer natural sweetness and a pop of vibrant orange color.
- Celery stalks, chopped (3): Bring a subtle earthiness and build depth in the broth.
- Garlic cloves, minced (4): Infuses a warm, fragrant note critical to the soup’s healing powers.
- Low-sodium chicken broth (8 cups): The heart of the soup, delivering comforting warmth without overpowering saltiness.
- Whole chicken breast, bone-in and skin-on (about 1 pound): Ensures juicy, tender meat and a rich, flavorful broth from the bones.
- Bay leaves (2): These add an aromatic complexity that will gently whisper through every spoonful.
- Small pasta like ditalini, orzo, or small shells (1 cup): Provides a satisfying bite and makes the soup feel hearty without heaviness.
- Dried oregano (1 teaspoon): Adds classic Italian herbaceousness that complements the broth perfectly.
- Dried thyme (1/2 teaspoon): Offers an earthy, minty undertone that balances the soup’s flavors.
- Red pepper flakes (1/4 teaspoon): Just a hint of gentle heat to awaken the palate (optional but recommended).
- Salt and freshly ground black pepper to taste: Essential finishing touches to bring all the ingredients together.
- Fresh lemon juice (2 tablespoons): Adds a bright, tangy lift that cuts through the richness and brightens every spoonful.
- Fresh parsley, chopped (1/4 cup): Provides a fresh herbal burst and cheerful green color at the end.
How to Make Italian Penicillin Soup – Healing Comfort Food Recipe
Step 1: Sauté the Aromatic Base
Begin by warming the olive oil in a large pot over medium heat. Add the diced onion and cook it gently until it’s translucent and fragrant, about 5 to 7 minutes. Next, toss in the sliced carrots and chopped celery. Let these soften as you stir occasionally for 8 to 10 minutes—this builds a sweet, tender foundation that’s crucial for the soup’s hearty character.
Step 2: Add Garlic and Herbs
Now, stir in the minced garlic and cook just for a minute until its aroma fills your kitchen. Sprinkle in the dried oregano, thyme, and if you love a subtle kick, the red pepper flakes. Toasting these for 30 seconds deepens their flavors and paves the way for a perfectly balanced broth.
Step 3: Simmer with Chicken and Bay Leaves
Pour the chicken broth into the pot, gently scraping the bottom to lift any caramelized bits packed with flavor. Nestle the whole bone-in, skin-on chicken breast into the broth along with the bay leaves. Bring everything to a boil before turning the heat down to low. Cover the pot and let it simmer for 20 to 25 minutes until the chicken is tender and cooked all the way through, letting the flavors marry beautifully.
Step 4: Shred Chicken and Cook Pasta
Carefully remove the chicken breast from the pot and allow it to cool slightly. Using two forks, shred the chicken into bite-sized pieces—this adds tender protein back into your healing broth. Return the soup to a gentle simmer and add your pasta. Follow package instructions to cook it al dente, so it remains firm and pleasing in texture. Then stir the shredded chicken back into the pot.
Step 5: Final Seasoning and Bright Finish
Season the soup with salt and freshly ground black pepper according to your taste. Stir in the fresh lemon juice and chopped parsley, letting the soup simmer for another minute or two to meld everything together. Don’t forget to fish out and discard the bay leaves before serving. This final brightness and fresh herbaceousness are what make this Italian Penicillin Soup – Healing Comfort Food Recipe so irresistibly comforting.
How to Serve Italian Penicillin Soup – Healing Comfort Food Recipe
Garnishes
To elevate your bowl to restaurant quality, add a sprinkle of freshly grated Parmesan cheese or a few extra parsley leaves on top. A drizzle of high-quality olive oil adds a luscious finish, while a thin lemon wedge on the side invites guests to add a zing of citrus as they please.
Side Dishes
This soup pairs beautifully with garlic-rubbed toasted bread or a crusty baguette, perfect for soaking up every last drop of broth. For a heartier meal, a simple green salad lightly dressed with balsamic vinegar adds refreshing contrast and crunch.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homestyle feel or use clear glass bowls to showcase the beautiful colors and textures within. For a charming twist, ladle the soup into hollowed-out whole wheat bread bowls, turning your healing comfort food into an immersive experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Italian Penicillin Soup – Healing Comfort Food Recipe, transfer any leftovers into an airtight container and place it in the refrigerator. It stays fresh for up to 3 days, making it ideal for a quick, nourishing meal anytime.
Freezing
This soup freezes wonderfully. Just cool it completely before portioning into freezer-safe containers or bags. It’s best consumed within 2 months to capture the bright flavors at their peak. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat until warmed through, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid microwaving in large portions to keep the texture and flavor intact.
FAQs
Can I use boneless chicken breast instead of bone-in?
Absolutely! Boneless chicken breast works fine, though using bone-in and skin-on chicken adds more depth and richness to your broth, enhancing the overall flavor of this Italian Penicillin Soup – Healing Comfort Food Recipe.
What pasta is best for this soup?
Small pasta shapes like ditalini, orzo, or tiny shells are perfect because they cook quickly and fit comfortably on your spoon, complementing the textures without overpowering the broth.
Is it possible to make this soup vegetarian?
You can swap chicken broth for vegetable broth and omit the chicken. Add hearty veggies or beans for protein to create a satisfying vegetarian version, though the soul-warming essence changes since the chicken is key to the original healing comfort.
Can I prepare this soup in a slow cooker?
Yes! Sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours or until chicken is tender. Add pasta in the last 30 minutes to avoid overcooking.
What makes this soup “Italian Penicillin”?
The nickname comes from its reputation as a healing comfort food, much like penicillin offers physical relief—the combination of garlic, lemon, herbs, and nourishing chicken broth comes together to soothe and rejuvenate both body and soul.
Final Thoughts
If you’re craving something that feels like a warm embrace on a plate, give the Italian Penicillin Soup – Healing Comfort Food Recipe a try. It’s a delightful mix of simple ingredients transformed into a bowl of pure comfort and care. Whether you’re fighting a cold or just want to treat yourself, this soup is a reminder that delicious, wholesome food has an incredible way of healing—not just the body but the spirit too.
Print
Italian Penicillin Soup – Healing Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Penicillin Soup is a comforting and healing chicken soup inspired by traditional Italian flavors. It features a savory broth infused with garlic, herbs, fresh vegetables, and tender shredded chicken, finished with a bright splash of lemon and fresh parsley. Perfect for chilly days or when you need a soothing, nourishing meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 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
Grains and Herbs
- 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)
Finishing Touches
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Next, add the sliced carrots and chopped celery, cooking for another 8-10 minutes until softened and fragrant.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Then stir in dried oregano, dried thyme, and the optional red pepper flakes, toasting the spices for about 30 seconds to release their flavors.
- Simmer Chicken: Pour in the low-sodium chicken broth, scraping the bottom of the pot to deglaze and incorporate any flavorful bits. Add the whole bone-in, skin-on chicken breast along with the bay leaves. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes until the chicken is cooked through.
- Shred Chicken & Cook Pasta: Remove the chicken breast from the pot and allow it to cool slightly. Shred the meat from the bone and discard the skin and bones. Bring the soup back to a simmer and add the small pasta. Cook according to package instructions until the pasta is al dente. Return the shredded chicken to the pot and stir to combine.
- Season and Finish: Season the soup with salt and freshly ground black pepper to taste. Stir in fresh lemon juice and chopped parsley for a bright, fresh finish. Let the soup simmer for another 1-2 minutes to meld flavors. Remove and discard the bay leaves before serving the soup hot.
Notes
- Using bone-in, skin-on chicken breast adds extra flavor, but you can substitute boneless if preferred.
- Adjust red pepper flakes based on your heat preference; omit for a milder soup.
- For a gluten-free version, use gluten-free pasta.
- The lemon juice added at the end brightens the soup and enhances the flavors.
- Leftovers store well refrigerated for 3-4 days or freeze for up to 3 months.
