Description
Italian Penicillin Soup is a comforting and hearty chicken soup infused with fresh vegetables, herbs, and a bright touch of lemon. This soothing recipe features tender chicken simmered in a flavorful broth with aromatic herbs and a hint of red pepper flakes for a subtle kick. Perfect for chilly days or whenever you need a cozy bowl of soul-nourishing goodness.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil (extra virgin recommended)
- 1 medium Onion (sautéed until translucent)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
- 6 cups Chicken Broth (low-sodium preferred)
- 2 leaves Bay Leaves (remove before serving)
- 1 tablespoon Oregano (or dried alternative)
- 1 tablespoon Thyme (or dried alternative)
- 1 teaspoon Red Pepper Flakes (optional)
Main Ingredients
- 1 pound Chicken Breast (or thighs)
- 2 cups Pasta (or substitute with rice/quinoa)
Finishing Touches
- 2 tablespoons Lemon Juice (add just before serving)
- 1 cup Parsley (chopped, for garnish)
Instructions
- Prepare the Vegetables: Heat the olive oil in a heavy pot over medium heat. Add the onion, carrots, and celery, sautéing for 5-7 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, just until fragrant but not browned.
- Simmer the Broth: Pour in the chicken broth, then add the chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring the mixture to a gentle boil.
- Cook Chicken: Reduce heat to a simmer and cook for 25-30 minutes until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set aside. Season the broth with salt and pepper to your taste.
- Cook Pasta: Return the shredded chicken to the pot and add the pasta. Cook until al dente, approximately 8-10 minutes, stirring occasionally.
- Final Seasoning and Garnish: Remove bay leaves from the soup. Stir in lemon juice and chopped parsley. Taste and adjust seasoning as needed before serving.
Notes
- Use low-sodium chicken broth to better control the soup’s saltiness.
- You can substitute chicken thighs for a more flavorful and moist result.
- For gluten-free options, replace pasta with rice or quinoa.
- Add red pepper flakes cautiously for a mild heat, or omit if preferred.
- Fresh herbs can be used in place of dried for a brighter flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
