Nourishing Italian Penicillin Soup for Ultimate Comfort Nights

Discover the warm and nourishing Italian Penicillin Soup, a comforting dish that supports your immune system during chilly days.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Soups

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Extra Virgin Olive Oil Can substitute with any neutral oil if necessary.
1 cup Large Onion Diced.
2 medium Medium Carrots Sliced into rounds.
2 stalks Celery Chopped.
4 cloves Garlic Minced.
6 cups Low-Sodium Chicken Broth or Vegetable Broth Use low-sodium for better salt control.

For the Protein

1 whole Whole Chicken Breast Use bone-in, skin-on for richness.

For Flavoring

2 leaves Bay Leaves
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
to taste Red Pepper Flakes (optional) For a hint of heat.
to taste Salt and Black Pepper Essential for seasoning.

For the Body

1 cup Small Pasta (Ditalini, Orzo, Shells) Omit for gluten-free or replace with cooked rice.

For the Finish

2 tablespoons Fresh Lemon Juice
1/4 cup Fresh Parsley Chopped.
to taste Parmigiano-Reggiano (optional) For garnish.
as needed slices Crusty Italian Bread Served alongside.

Equipment

large soup pot

Method

Step-by-Step Instructions for Italian Penicillin Soup

In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 cup of diced onion, sliced medium carrots, and chopped celery, sautéing for 5-7 minutes until softened and fragrant.
Stir in 4 minced garlic cloves and cook for an additional minute until aromatic.
Pour in 6 cups of broth and add a whole chicken breast, 2 bay leaves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and optional red pepper flakes. Bring to a gentle boil, then simmer uncovered for 25-30 minutes until chicken is cooked.
Remove the chicken breast, cool slightly, shred with forks, and return to the pot.
Adjust seasoning with salt and pepper. Add 1 cup of pasta and cook according to package instructions, about 8-10 minutes until al dente.
Remove bay leaves, stir in fresh lemon juice and parsley, adjust seasoning if necessary.
Ladle soup into bowls, sprinkle with Parmigiano-Reggiano if desired, and serve with crusty Italian bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 8mgIron: 10mg

Notes

For dietary variations, substitute chicken with white beans for a vegetarian option or omit pasta for a gluten-free version. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze without pasta for 3 months. Reheat gently on the stove.

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