Discover the Comfort of Italian Penicillin Soup Today
Cozy up with a bowl of Italian Penicillin Soup, a heartwarming and deeply flavorful remedy designed to soothe both body and soul. This comforting dish combines tender shredded chicken, al dente pasta, and a vibrant medley of vegetables in a rich, herbed broth brightened by a hint of lemon. It's the ultimate culinary hug, perfect for chilly evenings or whenever you need a boost of delicious comfort.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
4-6 generous servings
Keywords
Why This Recipe Delivers
- Provides incredible comfort and warmth, perfect for any season or whenever you need a boost.
- Packed with nourishing ingredients and vibrant, balanced flavors that truly satisfy.
- Relatively simple to prepare, making it an ideal choice for busy weeknights.
- Highly customizable with your favorite vegetables or protein to suit any preference.
- The crucial hint of lemon brightens every spoonful, making it truly invigorating and delicious.
Ingredients
- 30 ml (2 tablespoons) Olive Oil (or any neutral cooking oil)
- 1 medium Onion, diced (about 150 g/5.3 oz; substitutes: shallots or leeks)
- 2 medium Carrots, diced (about 120 g/4.2 oz; substitutes: parsnips or sweet potatoes)
- 2 stalks Celery, diced (about 80 g/2.8 oz; substitutes: fennel or bell peppers)
- 4 cloves Garlic, minced (about 20 g/0.7 oz; use garlic powder if needed, 1/8 teaspoon per clove)
- 1.4 liters (6 cups) Chicken Broth (low sodium preferred; vegetable broth for vegetarian version)
- 450 g (1 pound) Chicken Breast, skinless (boneless skinless thighs can be used)
- 2 Bay Leaves (use dried thyme or oregano if needed)
- 5 ml (1 teaspoon) Dried Oregano (basil works as a substitute)
- 5 ml (1 teaspoon) Dried Thyme (Italian seasoning can be used as a substitute)
- 5 ml (1 teaspoon) Red Pepper Flakes (black pepper or omitting keeps the soup milder)
- 200 g (1 cup) Small Pasta, such as ditalini or orzo (low-carb option: swap in rice or quinoa)
- 30 ml (2 tablespoons) Fresh Lemon Juice, freshly squeezed (omitting may dull flavor but it's essential for balance)
- 60 ml (1/4 cup) Fresh Parsley, chopped, plus extra for garnish (fresh cilantro or basil adds a twist)
- Salt and freshly ground Black Pepper, to taste
Instructions
- Prepare the aromatic base. In a large pot or Dutch oven, add the olive oil and warm it over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This process, known as 'sweating' the vegetables, builds the foundational flavor of the soup.
- Introduce the garlic and spices. Stir in the minced garlic and cook for just about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Next, pour in the chicken broth and add the whole chicken breast. Stir in the bay leaves, dried oregano, dried thyme, and red pepper flakes.
- Simmer the soup. Bring the mixture to a gentle boil, then immediately lower the heat to maintain a steady simmer. Partially cover the pot and let it cook for 25-30 minutes, or until the chicken breast is thoroughly cooked through and easily shreds.
- Prepare the chicken and season the broth. Carefully remove the cooked chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, shredding against the grain for tenderness. Return the shredded chicken to the soup. Taste the broth and season generously with salt and freshly ground black pepper. Remember that the pasta will absorb some of the seasoning, so err slightly on the side of a well-seasoned broth.
- Cook the pasta. Add the pasta to the simmering soup and cook until al dente, following the package instructions for cooking time. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Finish with fresh flavors. Before serving, remove and discard the bay leaves. Stir in the fresh lemon juice, which adds a crucial bright acidity that balances the richness of the soup, and the chopped fresh parsley. Serve immediately, garnished with extra fresh parsley if desired.
Tools You’ll Need
- Large stockpot or Dutch oven (5-7 liter / 5-7 quart capacity)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Tongs or two forks for shredding chicken
Essential Success Tips
- Don't overcrowd the pot when sautéing vegetables; work in batches if necessary to ensure they brown lightly rather than steam, which develops deeper flavor.
- Always taste and adjust seasoning (salt, pepper, lemon juice) at the end, as broth and chicken can vary in saltiness. It's easier to add more than to correct an over-seasoned dish.
- For a deeper chicken flavor, consider browning the chicken breast slightly on all sides before adding the broth. This adds a layer of savory complexity through the Maillard reaction.
- If making ahead or planning for meal prep, cook the pasta separately and add it to individual bowls just before serving to prevent it from getting mushy and absorbing too much broth.
- Freshly squeezed lemon juice is paramount; bottled lemon juice simply won't offer the same bright, clean, and vibrant flavor that is essential to this soup.
Professional Cooking Secrets
- To elevate the umami and richness, add a small piece of a Parmesan cheese rind to the broth while it simmers with the chicken, removing it before serving. It imparts a subtle, savory depth.
- After sautéing the aromatics (onion, carrots, celery, garlic) but before adding the broth, deglaze the pot with a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc). Scrape up any browned bits from the bottom of the pot; these are packed with flavor.
- For an even more robust chicken flavor, you could briefly roast the chicken bones (if using bone-in chicken) or even add a good quality chicken bouillon paste to the broth alongside the liquid broth.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta may soften further upon reheating.
- Freezing: The soup base (without pasta) freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and cook fresh pasta just before serving.
- Vegetarian Variation: To make this dish vegetarian, simply replace the chicken broth with vegetable broth and the chicken breast with cannellini beans, chickpeas, or diced firm tofu added during the last 10-15 minutes of simmering.
- Spice Level: Adjust the red pepper flakes to your preference; for extra heat, add a pinch more, or omit entirely for a milder soup suitable for sensitive palates.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup base and cook the chicken in advance. Store the broth and shredded chicken separately in the refrigerator. When ready to serve, gently reheat the broth, add the shredded chicken, and cook fresh pasta just before eating to maintain its ideal texture.
What kind of pasta works best in this soup?
Small pasta shapes are ideal for this soup as they cook quickly and are easy to eat with a spoon. Excellent choices include ditalini, orzo, pastina, small elbow macaroni, or even broken spaghetti or vermicelli.
Can I add other vegetables to this soup?
Absolutely! This soup is very versatile. Feel free to incorporate other vegetables such as fresh spinach (stirred in at the very end until wilted), diced zucchini, chopped kale, or even diced potatoes for extra heartiness. Add harder vegetables earlier in the cooking process to ensure they soften adequately.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 recipe): Calories: 350, Protein: 35g, Fat: 10g, Carbs: 30g, Fiber: 4g. Please note these are approximate values and may vary based on specific ingredients and brands.
Allergy Information
Contains gluten (from pasta). For a gluten-free version, use gluten-free pasta or swap with rice or quinoa. This recipe is naturally dairy-free. Always check ingredient labels for specific dietary needs and potential cross-contamination.
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