Italian Penicillin Soup

Why Make This Recipe

Italian Penicillin Soup is a warm, comforting dish that not only warms the soul but also satisfies hunger. It’s perfect for chilly days or when you’re feeling under the weather. This soup is easy to prepare, making it an excellent choice for busy weeknights. With wholesome ingredients, it’s a healthy option that tastes great and feels like a big hug in a bowl.

How to Make Italian Penicillin Soup

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)
• 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 the 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.

Directions:

1. Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

2. Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.

3. Simmer Until Tender: Cover partially and simmer for 25-30 minutes or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.

4. Shred and Season: Remove the skin and bones from the chicken, shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.

5. Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.

6. Finish with Fresh Elements: Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.

How to Serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot, in large bowls. Top with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil for added flavor. Enjoy with crusty Italian bread on the side for a complete meal.

How to Store Italian Penicillin Soup

Allow the soup to cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When reheating, add a little water or broth if it has thickened too much.

Tips to Make Italian Penicillin Soup

• For a richer flavor, sauté the garlic and vegetables until they are nicely browned before adding the broth.
• Add more vegetables like spinach, kale, or zucchini for extra nutrition.
• Customize the spices to fit your taste; you might try adding Italian sausage for a heartier version.

Variation

You can easily make this soup vegetarian by omitting the chicken and using vegetable broth. Adding white beans or lentils can boost the protein content while keeping it hearty.

FAQs

1. Can I use leftover chicken in this recipe?
Yes, you can add shredded leftover chicken instead of cooking the chicken breast at the start. Just add it when you’re ready to add the pasta.

2. How can I make this soup gluten-free?
To make this soup gluten-free, simply replace the pasta with rice or omit it entirely.

3. Can I freeze Italian Penicillin Soup?
Absolutely! Once cooled, store the soup in a freezer-safe container. It can be stored for up to 3 months. Reheat on the stove or in the microwave when ready to eat.

A warm and comforting soup perfect for chilly days or when you’re feeling under the weather.

Author: Youssef Ezzerouali Cooking Method:simmering stovetop Cuisine:Italian Courses:main course soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: Total time: 55 minutesServings:6 servingsCalories:350 kcal Best Season:Summer

Description

Italian Penicillin Soup is a hearty and healthy dish featuring chicken, vegetables, and pasta, simmered together for a satisfying meal that warms the soul.

Ingredients

• 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 for vegetarian option))
• 1 whole chicken breast, bone-in and skin-on ((about 1 pound))
• 2 leaves 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))
• to taste salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
3. Cover partially and simmer for 25-30 minutes or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
4. Remove the skin and bones from the chicken, shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.
5. Bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
6. Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.

Keywords:soup, Italian, chicken, comforting, healthy, penicillin soup