Italian Penicillin Soup (Print Version)
A soul-warming Italian soup that combines tender vegetables, aromatic herbs, and chicken in a deeply satisfying healing broth.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 large onion, diced (about 1 cup)
03 -
3 medium carrots, sliced into rounds
04 -
3 celery stalks, chopped
05 -
4 garlic cloves, minced
06 -
8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
07 -
1 whole chicken breast, bone-in and skin-on (about 450g)
08 -
2 bay leaves
09 -
1 cup small pasta (ditalini, orzo, or small shells)
→ Seasonings & Aromatics
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried thyme
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
Salt and freshly ground black pepper to taste
14 -
2 tablespoons fresh lemon juice
15 -
1/4 cup fresh parsley, chopped
→ Garnishes & Finishing Touches
16 -
Freshly grated Parmigiano-Reggiano cheese
17 -
Extra virgin olive oil for drizzling
18 -
Crusty Italian bread for serving
# Steps:
01 -
Heat olive oil in a large, heavy-bottomed 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—be careful not to let it brown.
02 -
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 the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
03 -
Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. The vegetables should be tender. Remove the chicken breast carefully and set aside to cool slightly.
04 -
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste.
05 -
Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
06 -
Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed. Serve with freshly grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty bread if desired.
# Notes:
01 -
For gluten-free diets, replace pasta with rice or omit entirely.
02 -
Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
03 -
Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
04 -
The soup can be prepared up to three days ahead, making it perfect for meal prep.