Italian Penicillin Soup
A comforting and quick weeknight soup made with chicken, pasta, and vibrant flavors of garlic and lemon.
Ingredients
Vegetables and Aromatics
- 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
Broth and Chicken
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast, bone-in, skin-on (about 1 pound)
- 2 leaves bay leaves
Pasta and Seasonings
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- to taste salt and black pepper
Finishing Touches
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley, chopped
- Parmigiano-Reggiano, freshly grated (optional)
- extra virgin olive oil (for drizzling)
- crusty Italian bread (for serving)
Instructions
Preparation
- Heat olive oil in a large soup pot over medium heat.
- Sauté the onion, carrots, and celery for 5–7 minutes, until softened.
- Add garlic and cook for 1 more minute without browning.
Cooking
- Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using).
- Bring to a gentle boil, then reduce heat to simmer.
- Cover partially and cook for 25–30 minutes.
- Remove chicken, cool slightly, and shred with two forks.
- Discard skin and bones. Return shredded meat to pot. Season the soup with salt and pepper.
Finalizing
- Add pasta and cook according to package directions until al dente, about 8–10 minutes.
- Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning.
- Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.
Notes
Don’t skip the garlic for the best flavor. If you prefer a creamy soup, try adding techniques from richer soup recipes. Store cooled soup in airtight containers for up to 4 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 34gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 3g
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