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Italian Penicillin Soup

Bowl of Italian penicillin soup with chicken, vegetables, and pasta in golden broth
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Comforting Italian penicillin soup with tender chicken, aromatic vegetables, pasta, and fresh herbs in a golden broth. Perfect for cold relief and immune support.

Ingredients

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  • 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)
  • 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 (optional)
  • Extra virgin olive oil, for drizzling
  • Crusty Italian bread, for serving

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Saute for 5-7 minutes, stirring occasionally, until vegetables soften and onion turns translucent. Stir in minced garlic and cook for another 60 seconds until fragrant.
  2. Pour in chicken broth and carefully place whole chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then immediately reduce heat to maintain a steady simmer. Cover partially, leaving lid slightly ajar, and cook for 25-30 minutes.
  3. Remove chicken from pot and let cool slightly. Taste broth and adjust seasoning with salt and pepper. Discard skin and bones and use two forks to shred chicken into bite-sized pieces.
  4. Return shredded chicken to the pot. Bring soup back to a low boil and stir in pasta. Cook according to package directions, usually 8-10 minutes, until pasta is al dente.
  5. Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Taste again and adjust seasoning if needed. Serve hot with optional Parmigiano-Reggiano and olive oil drizzle.

Notes

  • Use bone-in, skin-on chicken breast for richest flavor and broth body. Boneless chicken works but reduces cooking time to 15-20 minutes.
  • Don’t brown the garlic. Keep it golden to avoid bitterness.
  • Simmer, don’t boil. A rolling boil toughens chicken and makes broth cloudy.
  • Cook pasta just until al dente to prevent mushiness, especially if storing leftovers.
  • Store soup without pasta for best results. Freeze for up to 3 months and add fresh pasta when reheating.

Nutrition

Find it online: https://www.benefitiany.com/italian-penicillin-soup/