Italian Penicillin Soup
A comforting and hearty chicken soup packed with vegetables and small pasta, perfect for chilly days.
Ingredients
For the 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 for a vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 leaves bay leaves
For Flavoring
- 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) For a bit of heat
- Salt and freshly ground black pepper to taste
For Serving
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese For topping
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
Build the Aromatic Base
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for another minute, just until fragrant.
Add Broth and Chicken
- Pour in the chicken broth, nestling the chicken breast into the pot.
- Add the bay leaves, oregano, thyme, and red pepper flakes if you like a little kick. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
Simmer Until Tender
- Partially cover the pot and let it simmer for 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken and set it aside to cool slightly.
Shred and Season
- Once the chicken has cooled enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces.
- Season the broth with salt and pepper to taste.
Cook the Pasta
- Return the shredded chicken to the pot and bring the soup back to a gentle boil.
- Add the pasta and cook according to the package directions until al dente.
Finish with Fresh Elements
- Remove the bay leaves and stir in fresh lemon juice and chopped parsley.
- Taste and adjust the seasoning as needed.
Notes
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 3-4 days, or you can freeze portions for up to 3 months. When reheating, thaw overnight and gently reheat on the stovetop.