Name: Italian Penicillin Soup Recipe: Comfort Food That Heals Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
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; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

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Introduction

This Italian Penicillin Soup is a warm and comforting dish perfect for chilly days or when you need a soothing meal. Packed with aromatic vegetables, tender chicken, and small pasta, it’s a hearty bowl that feels like a gentle healing hug.

The image shows a bowl of thick, creamy risotto with a warm yellow-orange color, mixed with small orange carrot pieces and soft rice grains. The risotto is topped with finely chopped green herbs and a small pile of shredded white cheese at the center, sprinkled with black pepper. The bowl is white and sits on a wooden board, with toasted slices of bread placed beside it. A blue and white striped cloth napkin is visible to the right, under a silver spoon. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 garnish)
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Pour in the chicken broth and add the whole chicken breast and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes, or until the chicken is cooked through.
Step 3: Remove the chicken breast from the pot and set aside to cool slightly. Add the pasta, dried oregano, thyme, and red pepper flakes (if using) to the simmering broth. Cook until the pasta is tender, about 8-10 minutes.
Step 4: While the pasta cooks, shred the chicken meat off the bone, discarding skin and bones. Return the shredded chicken to the soup.
Step 5: Stir in fresh lemon juice, chopped parsley, and season with salt and pepper to taste. Remove bay leaves before serving.
Step 6: Serve hot, garnished with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Enjoy with crusty Italian bread on the side.

Tips & Variations

For a vegetarian version, use vegetable broth and omit the chicken; add white beans for extra protein.
To make this gluten-free, swap the pasta for rice or omit it altogether.
Skip the cheese garnish or use nutritional yeast for a dairy-free option.
Adding a pinch of red pepper flakes gives a subtle warmth, but you can leave it out if you prefer milder flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. For longer storage, freeze the soup (without pasta if preferred) for up to 2 months, thaw overnight before reheating.

How to Serve

A white bowl filled with thick orange-yellow soup, topped with shredded white cheese and bright green chopped herbs. There are pieces of browned grilled chicken and small orange carrot bits mixed into the soup. A silver spoon rests inside the bowl on the right side. In the background, there is a piece of toasted bread on the left and a yellow lemon on the right, all placed on a white marbled surface with a yellow cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this soup?

Yes, you can use bone-in chicken thighs or drumsticks instead of a chicken breast. They provide great flavor and stay tender in the broth. Just adjust cooking time until the meat is fully cooked.

What pasta works best in this soup?

Small pasta shapes like ditalini, orzo, or tiny shells are ideal since they cook quickly and blend well with the broth and vegetables without overwhelming the dish.