Description
A comforting and restorative classic, this Italian Penicillin Soup blends tender chicken, vegetables, pasta, and herbs in a soul-warming broth perfect for cozy nights or recovery days.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken broth (homemade or store-bought)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 cup small pasta (ditalini, orzo, or pastina)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Fresh thyme or grated Parmesan cheese for garnish (optional)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
2. Pour in the chicken broth and add the bay leaves, dried oregano, dried thyme, salt, and black pepper. Stir to combine and bring the broth to a gentle simmer.
3. Carefully place the chicken breasts (or thighs) into the simmering broth. Cover the pot and let the chicken cook for about 20 minutes, or until it is fully cooked and tender. Remove the chicken from the pot and set it aside to cool slightly.
4. While the chicken is cooling, add the small pasta to the broth and let it cook according to the package instructions, usually 8–10 minutes, until tender.
5. Using two forks, shred the cooked chicken into bite-sized pieces. Discard any bones if using bone-in chicken. Return the shredded chicken to the pot and stir to combine.
6. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed. If you like a richer broth, you can drizzle in a little extra olive oil before serving.
7. Ladle the hot soup into bowls and garnish with fresh thyme or grated Parmesan cheese. Serve with crusty bread for the ultimate comforting meal.
Notes
Add a can of drained cannellini beans for extra protein and creaminess.
Use homemade broth for a richer, deeper flavor.
Stir in spinach, kale, or escarole near the end for extra nutrients.
Swap in rice or gluten-free pasta to make it gluten-free.
Simmer with a Parmesan rind for enhanced umami—remove before serving.
Add red pepper flakes or hot sauce for a spicy twist.
Finish with a splash of cream or mascarpone for a creamy variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg