Italian Penicillin Soup Comfort (Printable Version)
A soothing Italian soup with tender chicken, fresh herbs, and flavors that comfort and nourish.
# Ingredients:
→ Base Ingredients
01 -
30 ml extra virgin olive oil
02 -
1 large onion, diced (approx. 150 g)
03 -
3 medium carrots, sliced (approx. 240 g)
04 -
3 celery stalks, chopped (approx. 180 g)
05 -
4 garlic cloves, minced
06 -
1.9 litres low-sodium chicken broth (vegetable broth for vegetarian option)
07 -
1 whole bone-in, skin-on chicken breast (about 450 g)
08 -
2 bay leaves
09 -
100 g small pasta (ditalini, orzo, or small shells)
→ Seasonings & Aromatics
10 -
5 ml dried oregano
11 -
2.5 ml dried thyme
12 -
0.75 ml red pepper flakes (optional)
13 -
Salt and freshly ground black pepper to taste
14 -
30 ml fresh lemon juice
15 -
15 g fresh parsley, chopped
→ Garnishes & Finishing Touches
16 -
Freshly grated Parmigiano-Reggiano cheese (optional)
17 -
Extra virgin olive oil for drizzling
18 -
Crusty Italian bread for serving
# Steps:
01 -
Warm extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes until vegetables soften and onions turn translucent. Stir in minced garlic and cook for 1 minute until fragrant, avoiding browning.
02 -
Pour in the chicken broth and place the chicken breast into the pot. Add bay leaves, dried oregano, dried thyme, and optional red pepper flakes. Bring to a gentle boil then reduce heat to maintain a steady simmer.
03 -
Cover the pot partially and simmer for 25-30 minutes until the chicken is fully cooked and tender enough to shred. Ensure vegetables are soft and broth is aromatic. Carefully remove the chicken and allow to cool slightly.
04 -
Discard the chicken skin and bones, then shred the meat using two forks. Return shredded chicken to the pot. Season broth gradually with salt and freshly ground black pepper to taste.
05 -
Bring the soup back to a gentle boil. Add small pasta and cook according to package instructions until al dente. The pasta starch will slightly thicken the broth, enhancing its texture.
06 -
Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning if necessary. Serve garnished with grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil alongside crusty Italian bread.
# Notes:
01 -
For gluten-free diets, substitute pasta with cooked rice or omit entirely. Use vegetable broth and add white beans for vegetarian adaptation. Omit cheese for dairy-free option or replace with nutritional yeast.
02 -
To prevent overcooking, remove chicken when it shreds easily. Add pasta only in the final stages to avoid mushiness. Adjust seasoning slowly as flavors concentrate during cooking.
03 -
Soup can be prepared up to three days ahead and freezes well without pasta. Reheat gently, adding freshly cooked pasta for optimum texture.