why make this recipe
Italian Penicillin Soup is not just a comfort food; it’s a hug in a bowl. This delicious soup combines wholesome ingredients that nourish both the body and the soul. It’s perfect for chilly days or when you’re feeling under the weather. With its rich flavors and cozy aroma, this soup is sure to lift your spirits.
how to make Italian Penicillin Soup
Ingredients :
- 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 for vegetarian option)
- 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 (for garnishing)
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Directions :
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook for 5-7 minutes until softened.
- Stir in minced garlic; cook for 1 minute.
- Add chicken broth and nestle the chicken breast into the pot; add bay leaves, oregano, thyme, and red pepper flakes, if using.
- Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 25-30 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Season with salt and pepper.
- Bring to a gentle boil again, add pasta, and cook until al dente.
- Remove bay leaves and stir in lemon juice and parsley.
- Serve with grated Parmigiano-Reggiano, drizzled with olive oil, and crusty Italian bread on the side.
how to serve Italian Penicillin Soup
Serve the soup hot in bowls. Top each serving with freshly grated Parmigiano-Reggiano cheese and a drizzle of olive oil. Accompany the soup with warm, crusty Italian bread for dipping. It’s a simple and inviting way to enhance the meal.
how to store Italian Penicillin Soup
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3–4 days. For longer storage, freeze the soup in portions. Make sure to leave space for expansion, and it will keep well for up to 3 months in the freezer.
tips to make Italian Penicillin Soup
- For extra flavor, roast the chicken breast before adding it to the soup.
- You can use any small pasta you prefer, but keep an eye on the cooking time for different shapes.
- Adjust the seasoning according to your taste. Adding a little more lemon juice can brighten up the flavor.
- If you want a thicker soup, you can add more pasta or let it simmer longer.
variation (if any)
For a vegetarian version, simply skip the chicken breast and use vegetable broth throughout. You can add chickpeas or white beans for protein and a delightful texture. Feel free to toss in any vegetables you have on hand, such as spinach or zucchini.
FAQs
Can I use leftover chicken?
Yes! Leftover cooked chicken can be added during the last few minutes of cooking or just before serving. Just heat it through.
How do I prevent the pasta from getting mushy?
To avoid mushy pasta, cook it al dente in a separate pot and add it to the soup right before serving.
Can I make this soup in advance?
Yes! This soup tastes even better the next day. Just store it properly in the fridge or freezer as mentioned above.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook for 5-7 minutes until softened.
- Stir in minced garlic; cook for 1 minute.
- Add chicken broth and nestle the chicken breast into the pot; add bay leaves, oregano, thyme, and red pepper flakes, if using.
- Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 25-30 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Season with salt and pepper.
- Bring to a gentle boil again, add pasta, and cook until al dente.
- Remove bay leaves and stir in lemon juice and parsley.
- Serve the soup hot in bowls topped with freshly grated Parmigiano-Reggiano cheese and a drizzle of olive oil, accompanied by warm, crusty Italian bread.
