Italian Penicillin Soup
A warm, comforting soup that combines wholesome ingredients and is perfect for chilly days or when you're feeling under the weather.
Ingredients
Base ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
Broth and seasonings
- 8 cups low-sodium chicken broth or vegetable broth
- 1 whole chicken breast, bone-in and skin-on
- 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
Finishing touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- to taste Freshly grated Parmigiano-Reggiano cheese
- to taste Extra virgin olive oil for drizzling
- to serve Crusty Italian bread
Instructions
Cooking
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion, carrots, and celery, and cook for about 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth, add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes.
- Bring to a gentle boil, then reduce the heat and simmer.
- Cover and simmer for 25-30 minutes until the chicken is cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add pasta and cook until al dente.
- Remove bay leaves, add lemon juice and parsley, and season to taste before serving.
Notes
Allow the soup to cool completely before transferring to airtight containers for storage. It can last in the fridge for up to 3 days or be frozen for up to 3 months.