Italian Penicillin Soup is the ultimate cozy comfort food that brings a taste of Italy right into your kitchen. This nourishing dish is perfect for busy weeknights or chilly days, soothing the soul and filling your home with the irresistible aroma of fresh herbs and simmering broth. Best of all, you’ll find it’s easy to whip up, making it a favorite for family gatherings and unexpected guests alike.
Why You’ll Love This Dish
There are endless reasons to fall in love with Italian Penicillin Soup. For starters, it comes together quickly, making it the go-to meal for bustling weeknights or lazy Sundays when you want to slow down and savor something hearty. It’s budget-friendly and uses common pantry staples, so you won’t have to make a special trip to the store.
This soup also has that undeniable comfort factor. Each spoonful feels like a warm hug, thanks to the delicate broth, tender chicken, and delightful little pasta. Plus, it’s versatile! Not only can you tweak it to fit your dietary preferences, but it’s also perfect for sharing at potlucks and holiday gatherings.
"This soup is a staple in our house—simple, delicious, and always gets rave reviews from guests!"
Step-by-Step Overview
Making Italian Penicillin Soup is as easy as pie, and the process is straightforward. You’ll start with a flavorful aromatic base, followed by adding in your broth and chicken. Then, it’s all about shredding, seasoning, and adding some delightful pasta for that heartwarming touch. By the end, you’ll have a pot full of vibrant flavors and textures that’s sure to impress your family.
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What You’ll Need
Gather these items to create your delicious pot of Italian Penicillin Soup:
- 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
Garnishes & finishing touches:
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Substitution notes:
For gluten-free diets, replace pasta with rice or omit it entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Step-by-Step Instructions
Build the Aromatic Base
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and chopped celery. Cook for about 5-7 minutes until the veggies start to soften and the onion turns translucent. Add the minced garlic and sauté for one more minute until you can smell that lovely aroma wafting through your kitchen.
Add Broth and Chicken
Pour the chicken broth into the pot, then nestle the chicken breast right in. Toss in bay leaves, oregano, thyme, and the red pepper flakes if you like a little heat. Bring everything to a gentle boil, then reduce the heat so it simmers steadily.
Simmer Until Tender
Partially cover the pot and let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreddable. Remove the chicken breast and let it cool for a moment.
Shred and Season
Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot and season the broth with salt and freshly ground black pepper to taste.
Cook the Pasta
Bring the soup back to a gentle boil, and then add your pasta. Cook according to the package directions until it’s al dente; the starch from the pasta will help thicken up the lovely broth just a touch.
Finish with Fresh Elements
Remove the bay leaves, and then stir in the fresh lemon juice and chopped parsley. Give the soup a taste and adjust the seasoning if needed. To serve, sprinkle with grated Parmigiano-Reggiano, drizzle a little extra virgin olive oil on top, and don’t forget the crusty Italian bread on the side!
Best Ways to Enjoy It
This soup stands on its own, but if you’d like to kick it up a notch, consider these delightful serving suggestions. Pair it with a crisp green salad dressed in a light vinaigrette, or enjoy it alongside some buttery garlic bread for dipping. A glass of your favorite white wine would also complement the flavors beautifully.
Storage and Reheating Tips
For leftover storage, let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to three days. You can also freeze it for up to three months; just make sure to leave out the pasta if you plan to freeze. When ready to reheat, thaw it overnight in the fridge and warm on the stovetop over low heat, adding a splash of water or broth if needed.
Helpful Cooking Tips
A few tips to ensure your Italian Penicillin Soup comes out perfectly every time:
- Use low-sodium broth to control the saltiness; you can always add more salt later.
- Browning the chicken slightly before adding the broth can add depth of flavor.
- If you prefer a heartier soup, feel free to add more veggies like spinach or zucchini toward the end of the cooking time.
Recipe Variations
Feel free to customize this recipe based on your preferences:
- Swap the chicken for shredded rotisserie chicken to save time.
- Experiment with different herbs like basil or dill for a unique twist.
- For a spicier kick, add chopped jalapeños or crushed red pepper flakes.
Your Questions Answered
What is the prep time?
Prep this delectable soup in about 15 minutes.
Can I make it gluten-free?
Absolutely! Simply replace the pasta with rice, or omit it entirely.
How do I store leftovers?
Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Italian Penicillin Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for about 5-7 minutes until softened and the onion turns translucent. Add the minced garlic and sauté for one more minute.
- Pour the chicken broth into the pot, then add the chicken breast. Add bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.
- Partially cover the pot and let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreddable. Remove the chicken and let it cool.
- Once cool, remove skin and bones, then shred the meat. Return the shredded chicken to the pot and season the broth with salt and pepper.
- Bring the soup back to a gentle boil, add pasta, and cook according to package directions until al dente.
- Remove bay leaves, stir in lemon juice and parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle olive oil, and crusty Italian bread on the side.