Italian Penicillin Soup

Oh darling, let me take you into the heart of my kitchen where the aroma of comfort food dances in the air like an old friend. I love telling the story of this Italian Penicillin Soup—a title that may sound dramatic, but trust me, once you taste it, you'll understand. It’s like a warm hug in a bowl, and surprisingly, it’s one of my go-to recipes when I need a little pick-me-up or when my loved ones are feeling under the weather. A great bowl of soup can cure what ails you, don’t you think?

What makes this recipe special

Here’s why you’ll love diving into this recipe! The layers of flavor in this soup are like a beautiful melody, starting from a symphony of sautéed vegetables to the rich notes of simmering chicken broth and tender shreds of chicken. It’s an easy, no-fuss recipe that can be whipped up on a rainy day or a chilly evening. Plus, the pasta adds that comforting, hearty touch that makes it incredibly satisfying. Each spoonful is a reminder of home, tradition, and the rich culinary heritage of Italy—one you’ll want to share and savor with family and friends.

Gather these ingredients

Let’s talk about the key players in this dish! First up, we have:

• 2 tablespoons extra virgin olive oil: The liquid gold that kicks off your aromatic adventures.
• 1 large onion, diced (about 1 cup): The backbone of flavor.
• 3 medium carrots, sliced into rounds: For that touch of sweetness and vibrant color.
• 3 celery stalks, chopped: Adding that crunch and a slight earthiness.
• 4 garlic cloves, minced: Because everything is better with garlic!
• 8 cups low-sodium chicken broth (or vegetable broth for a vegetarian spin): The ultimate elixir that brings everything together.
• 1 whole chicken breast, bone-in and skin-on (about 1 pound): This is your protein star, providing richness.
• 2 bay leaves: For an aromatic whisper of depth.
• 1 cup small pasta (ditalini, orzo, or small shells): This means comfort in every bite.
• 1 teaspoon dried oregano: A nod to Italian roots.
• 1/2 teaspoon dried thyme: For that warm, earthy flavor.
• 1/4 teaspoon red pepper flakes (optional): Just a pinch if you like it spicy!
• Salt and freshly ground black pepper to taste: Essential for seasoning.
• 2 tablespoons fresh lemon juice: A burst of brightness.
• 1/4 cup fresh parsley, chopped: For a fresh finish.

Garnishes & finishing touches:

• Freshly grated Parmigiano-Reggiano cheese: Like a fairy dusting of flavor.
• Extra virgin olive oil for drizzling: Because you deserve that little extra touch.
• Crusty Italian bread for serving: The perfect sidekick to soak up every drop.

You might want gluten-free? Just swap the pasta for rice or omit it altogether. Going vegetarian? Skip the chicken and use veggie broth with white beans for protein. Dairy concern? No problem! Just leave off the cheese or use nutritional yeast instead.

The cooking process explained

1. Build the Aromatic Base: Heat up the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and let them cook for about 5-7 minutes until the veggies soften and the onion turns translucent. Add garlic for that punch—cook it for just a minute until your kitchen smells heavenly!

2. Add Broth and Chicken: Pour in your chicken broth and gently nestle that chicken breast right into the pot. The bay leaves, oregano, thyme, and red pepper flakes join in the fun. Bring everything to a gentle boil, then simmer away!

3. Simmer Until Tender: Cover it partially and let it simmer for 25-30 minutes. You’ll know the chicken is ready when it’s cooked through and shreddable. Remove the chicken, and let it cool slightly.

4. Shred and Season: Discard the skin and bones, then shred that chicken into bite-sized pieces. Toss it back into the pot, and season with salt and pepper to taste.

5. Cook the Pasta: Back in goes the shredded chicken! Bring it to a gentle boil again, then add your small pasta and cook according to the package directions until it's just al dente. Don’t skip this step—the starch will help thicken that broth beautifully.

6. Finish with Fresh Elements: Remove those bay leaves and stir in the fresh lemon juice and parsley. Taste to adjust seasoning—it should be bright and comforting all at once. Serve with a shower of grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread for munching.

Best way to enjoy it

Now, let’s talk plating! When you serve this soup, get creative with the garnishes. A generous grate of Parmigiano-Reggiano on top makes it a showstopper. You might want to add a good drizzle of olive oil for that finishing touch, and don’t forget that crusty bread, perfect for dipping! Pair it with a simple green salad dressed in balsamic vinaigrette, and you’ve got a wholesome meal that sings.

Storage and reheating tips

Want to keep leftovers? This soup is a champion in the fridge! Store it in an airtight container for up to 3 days. Just remember, soups always taste better the next day as flavors meld. To reheat, simply warm it on the stove over medium heat—add a little broth or water if it thickens too much.

For longer storage, freeze it in portions. It’ll keep well for up to three months. Just defrost overnight in the fridge before reheating.

Helpful cooking tips

Here are some extra nuggets of wisdom! When cooking your base vegetables, don’t rush—let them soften and develop flavor. Tossing in some herbs early helps the flavor bloom, but if you want a more vibrant fresh note at the end, keep some parsley or lemon juice reserved for the last minute. If you’re feeling adventurous, try adding some spinach or kale right before serving; they wilt beautifully and add a nutritional boost.

Creative Twists

Let’s get funky! This recipe is incredibly versatile. Swap the chicken for turkey or add a can of white beans for plant-based protein. Want to infuse more spice? Throw in a dash of smoked paprika. Or if you’re feeling fancy, try adding a splash of white wine to the broth for a gourmet touch. This is your soup, make it yours!

Ingredients list

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast, bone-in and skin-on
• 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
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Your questions answered

• How long does it take to make? Preparation will take about 15 minutes, and cooking time is around 30 minutes.
• Can I use a rotisserie chicken? Absolutely! Just shred it and add it at the end instead of cooking it in the soup.
• Is this good for meal prep? Yes! It stores wonderfully and can be frozen in portions.
• Can I make this vegetarian? Sure, just use vegetable broth and omit the chicken—maybe add some white beans for protein.
• How spicy is this soup? It’s mild, but you can adjust the red pepper flakes to suit your taste!

This Italian Penicillin Soup is not just a dish; it’s a memory, a remedy, and a definite feel-good story. I can’t wait for you to try it and add your flair! Don’t hesitate to have fun, swap flavors, and let me know how it turns out! Cooking is all about joy and sharing—let’s keep that spirit alive!