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Italian Penicillin Soup Recipe: Comfort Food That Heals Recipe

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★★★★★

4.6 from 71 reviews

Italian Penicillin Soup is a comforting and healing Italian-inspired chicken soup packed with aromatic vegetables, tender chicken, and small pasta, finished with fresh lemon juice and Parmigiano-Reggiano cheese. This nourishing recipe is perfect for cold days or when you need a flavorful pick-me-up with wholesome ingredients.

Ingredients

Scale

Base 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)

Seasonings & Aromatics

  • 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

Instructions

  1. Sauté Vegetables: Heat extra virgin olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
  2. Add Garlic and Herbs: Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
  3. Add Broth and Chicken: Pour in the low-sodium chicken broth and add the whole chicken breast and bay leaves. Increase heat to bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 30-35 minutes until chicken is cooked through and flavors meld.
  4. Cook Pasta: Remove the chicken breast from the soup and set aside to cool slightly. Add the small pasta to the simmering soup and cook according to package instructions, typically 8-10 minutes, until al dente.
  5. Shred Chicken: While the pasta cooks, shred the cooled chicken breast, discarding skin and bones. Return the shredded chicken to the pot and stir to combine.
  6. Finish Soup: Remove bay leaves. Add fresh lemon juice and chopped parsley to the soup. Season with salt and freshly ground black pepper to taste. Stir well and heat through for 2-3 minutes.
  7. Serve and Garnish: Ladle soup into bowls and garnish with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Serve immediately with crusty Italian bread on the side.

Notes

  • For a vegetarian version, omit chicken and use vegetable broth. Add cooked white beans for protein.
  • For a gluten-free option, replace pasta with rice or omit it entirely.
  • To make dairy-free, skip the cheese garnish or use nutritional yeast.
  • Adjust red pepper flakes to control soup spiciness.
  • This soup can be made ahead and stores well in the refrigerator for up to 3 days.

Keywords: Italian Penicillin Soup, chicken soup, comforting soup, healthy soup, lemon chicken soup, Italian soup, easy soup recipe, winter soup, immune boosting soup

Find it online: https://hannahdelgado.com/italian-penicillin-soup-recipe-comfort-food-that-heals-recipe/