Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion (diced, about 1 cup); 3 medium carrots (sliced into rounds); 3 stalks celery (chopped); 4 cloves garlic (minced); 8 cups low-sodium chicken broth (or vegetable broth); 1 whole chicken breast (bone-in, skin-on, about 1 pound); 2 bay leaves; 1 cup small pasta (such as ditalini, orzo, or shells); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.25 teaspoon red pepper flakes (optional); Salt and black pepper (to taste); 2 tablespoons fresh lemon juice; 0.25 cup fresh parsley (chopped); Parmigiano-Reggiano (freshly grated, optional); Extra virgin olive oil (for drizzling); Crusty Italian bread (for serving)

Description

A comforting blend of chicken, vegetables, and pasta in a savory broth, this Italian Penicillin Soup is perfect for chilly evenings and healing colds.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large onion (diced, about 1 cup)
3 medium carrots (sliced into rounds)
3 stalks celery (chopped)
4 cloves garlic (minced)
8 cups low-sodium chicken broth (or vegetable broth)
1 whole chicken breast (bone-in, skin-on, about 1 pound)
2 bay leaves
1 cup small pasta (such as ditalini, orzo, or shells)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional)
Salt and black pepper (to taste)
2 tablespoons fresh lemon juice
0.25 cup fresh parsley (chopped)
Parmigiano-Reggiano (freshly grated, optional)
Extra virgin olive oil (for drizzling)
Crusty Italian bread (for serving)

Instructions

Heat the extra virgin olive oil in a large soup pot over medium heat. Sauté the diced onion, sliced carrots, and chopped celery for about 5 to 7 minutes until softened.
Add the minced garlic and cook for one more minute.
Pour in the chicken broth, then add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes if desired.
Bring to a gentle boil, then reduce heat to a simmer. Cover partially and let it cook for 25 to 30 minutes.
Remove the chicken breast from the pot, allow it to cool slightly, then shred it with two forks. Discard any skin and bones, and return the shredded chicken to the pot.
Season with salt and pepper, then add the small pasta and cook according to package directions, about 8 to 10 minutes.
Once the pasta is al dente, remove the bay leaves from the soup. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning as needed.
Serve garnished with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil, alongside crusty Italian bread.

Notes

For a creamier texture, blend a portion of the soup before adding pasta. Also, consider adding seasonal vegetables for variation.

Prep Time: 15
Cook Time: 40
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg

Keywords: soup, comfort food, Italian recipes, healing soup, family recipe