Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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; Freshly grated Parmigiano-Reggiano cheese for serving; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

Description

A warm and hearty soup combining chicken, pasta, and rich broth that comforts and nourishes.

Ingredients

Scale

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
Freshly grated Parmigiano-Reggiano cheese for serving
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5–7 minutes until softened. Stir in garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the chicken breast. Add bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.
Cover partially and simmer for 25–30 minutes, or until chicken is cooked through and easily shredded. Remove chicken and set aside to cool.
Shred the chicken, removing skin and bones. Return meat to pot and season broth with salt and pepper to taste.
Bring the soup back to a boil, add pasta, and cook according to package directions until al dente.
Remove bay leaves, stir in lemon juice and parsley, and adjust seasoning. Serve with cheese, olive oil, and bread.

Notes

Can be made ahead and stored in the fridge or frozen for longer storage. Adjust seasoning gradually while tasting.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 500mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg