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
Scale
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.
