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Cozy Italian Penicillin Soup

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A comforting and soul-soothing Italian-inspired soup that’s easy to make and perfect for a chilly evening or a quick weeknight meal.

Ingredients

Scale

Main ingredients

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

Instructions

  1. Sauté the aromatics: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Let them get nice and soft, about 8-10 minutes. You want them tender, not browned.
  2. Add the garlic: Now for the garlic! Stir it in and let it cook for just 1 minute more until you can smell its wonderful aroma. Be careful not to burn it!
  3. Build the broth: Pour in that glorious chicken broth. Nestle the whole chicken breast into the pot, and add the bay leaves, dried oregano, dried thyme, and those optional red pepper flakes if you’re feeling a little spicy.
  4. Simmer to perfection: Bring the soup up to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer away for 20-25 minutes. This is where the magic happens, infusing the broth with all those wonderful flavors and cooking your chicken perfectly.
  5. Shred the chicken: Carefully take the chicken breast out of the pot. Let it cool just enough so you can handle it, then shred the meat. I like to use two forks for this! Discard the skin and bones – they’ve done their job.
  6. Return to the pot: Pop that delicious shredded chicken right back into the soup.
  7. Cook the pasta: Now it’s time for the pasta! Add your small pasta to the pot and cook according to the package directions. Usually, this is about 7-10 minutes, until the pasta is tender but still has a slight bite (that’s what ‘al dente’ means!).
  8. Season to taste: This is your moment to shine! Taste the soup and add salt and freshly ground black pepper until it’s just right for you.
  9. The finishing touches: Stir in that bright, fresh lemon juice and the chopped parsley. This is what makes it ‘penicillin’ – so refreshing and zesty!
  10. Serve it up: Ladle the hot soup into your favorite bowls. Garnish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese and a lovely drizzle of extra virgin olive oil.
  11. Enjoy! Serve immediately with that crusty Italian bread for dipping. Pure comfort!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash more broth or water if needed.

Find it online: https://speedydishes.com/italian-penicillin-soup-recipe/