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Italian Penicillin Soup

A heartwarming Italian soup that combines chicken, vegetables, and pasta for a comforting meal on chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 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 leaves 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)
Finishing Touches
  • 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)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
  3. Add the minced garlic and cook for an additional minute until fragrant.
Simmering
  1. Pour in the chicken broth and add the whole chicken breast along with the bay leaves, oregano, thyme, and red pepper flakes, if using.
  2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the chicken is cooked through.
Shredding Chicken
  1. Carefully remove the chicken breast from the pot and let it cool for a few minutes.
  2. Once cool enough to handle, shred the chicken using two forks, discarding the skin and bones.
Cooking Pasta
  1. Return the shredded chicken to the pot and add the small pasta.
  2. Cook until the pasta is tender, following the package instructions (usually about 8-10 minutes).
Finishing Touches
  1. Stir in the fresh lemon juice, adjust seasoning with salt and black pepper to taste, and add the chopped parsley just before serving.
Serving
  1. Ladle the soup into bowls and drizzle with extra virgin olive oil.
  2. Serve with crusty Italian bread for dipping.

Notes

If you have leftovers, let the soup cool before storing it in an airtight container in the fridge. To reheat, add a splash of broth or water to loosen it up if needed. Consider freezing for longer storage.