Italian Penicillin Soup

introduction

This Italian Penicillin Soup is warm, bright, and simple to make. It soothes the body and lifts the spirits with lemon, garlic, and chicken. For a quick look at the full recipe details, see the Italian Penicillin Soup recipe.

why make this recipe

Make this soup when you want comfort and speed. It uses common pantry ingredients. The lemon and garlic freshen the broth. The small pasta makes the soup filling without heavy creams. It works for cold days, slow evenings, or when someone feels under the weather.

how to make Italian Penicillin Soup

Make the soup in a few clear steps: cook the aromatics, add broth and chicken, simmer until the chicken is tender, shred the meat, cook the pasta in the broth, and finish with lemon and parsley. The pasta gives the soup body and the lemon brightens the final flavor.

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

Garnishes & finishing touches:

• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Substitution notes:

• For gluten-free diets, replace pasta with rice or omit entirely.
• Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
• Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions :

1. Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Broth and Chicken: Pour in the 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 maintain a steady simmer.
3. Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
4. Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
5. Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
6. Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.

how to serve Italian Penicillin Soup

Serve hot in bowls. Add a spoon of grated Parmigiano-Reggiano on top. Drizzle a little extra virgin olive oil if you like. Give each bowl a sprinkle of fresh parsley and a twist of black pepper. Offer crusty bread on the side for dipping.

how to store Italian Penicillin Soup

Let the soup cool to room temperature, then store in airtight containers. Keep in the fridge for up to 3 days. For longer storage, freeze up to 3 months. If frozen, thaw in the fridge and reheat gently on the stove. Note: the pasta may soak up broth over time; add a little extra broth or water when reheating.

tips to make Italian Penicillin Soup

• Use good quality broth for the best flavor.
• Brown the onion and vegetables until soft but not dark. This keeps the soup bright.
• Remove the chicken early and shred it to avoid overcooking.
• If you want a thicker broth, stir some pasta water back in or mash a few cooked carrots.
• Add lemon last so the bright flavor stays fresh.

variation (if any)

• Vegetarian: Use vegetable broth and add a can of drained white beans for protein.
• Gluten-free: Replace pasta with cooked rice or gluten-free small pasta.
• Spicy: Increase red pepper flakes or add a pinch of cayenne.
• Herby: Add fresh basil or a small handful of spinach at the end.

FAQs

Q: Can I use boneless chicken?
A: Yes. Use boneless chicken breast or thighs. Cook time may change; check that chicken is cooked through before shredding.

Q: Can I make this without pasta?
A: Yes. Omit pasta and add extra vegetables or beans. The soup will be lighter but still tasty.

Q: How do I keep the pasta from getting mushy when storing?
A: Cook pasta separate and add to each bowl when serving. Or undercook the pasta slightly before storing.

Q: Can I use roasted chicken leftovers?
A: Yes. Add shredded roasted chicken near the end, heat through, and finish with lemon and parsley.

Q: Is this soup good for kids?
A: Yes. It has mild flavors. Omit red pepper flakes and serve with grated cheese and bread.

Italian Penicillin Soup

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Italian
• Diet: Paleo

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Description

A warm, bright Italian soup that soothes the body and lifts the spirits with lemon, garlic, and chicken.

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Ingredients

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• 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

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
2. Pour in the 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 to a steady simmer.
3. Cover partially and simmer for 25-30 minutes until the chicken is cooked through. Remove chicken breast and let cool slightly.
4. Remove skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season broth with salt and pepper to taste.
5. Bring soup to a gentle boil, add the pasta, and cook according to package directions until al dente.
6. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning and serve with grated cheese, a drizzle of olive oil, and crusty bread.

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Notes

Use good quality broth for the best flavor. Omit red pepper flakes for a milder soup suitable for kids.

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Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg