Italian Penicillin Soup
A heartwarming soup filled with tender chicken, fresh vegetables, and aromatic herbs, perfect for cozy family dinners.
Ingredients
Main Protein
- 1 whole Bone-in, skin-on chicken breast Trim excess fat and pat dry for crispiness. Keeping the skin on enhances depth of flavor.
Starch/Pasta
- 1 cup Small pasta shapes like ditalini or orzo Cook slightly al dente to avoid mushiness in the soup.
Seasoning/Spice Blend
- 2 teaspoons Dried oregano Toasted briefly for more aroma.
- 2 teaspoons Dried thyme Toasted briefly for more aroma.
- 1 teaspoon Red pepper flakes Adjust to taste for spice.
Liquids/Dairy
- 8 cups Low-sodium chicken broth Avoid high-sodium broths for a healthier dish.
Aromatics & Vegetables
- 1 medium Onion, diced For base flavor.
- 2 medium Carrots, sliced For sweetness and color.
- 2 stalks Celery, chopped For flavor.
- 4 cloves Garlic, minced Sauté until fragrant.
Optional Finishing Ingredients
- 2 tablespoons Fresh lemon juice Add at the end for brightness.
- 1/4 cup Fresh parsley, chopped Garnish for freshness.
Instructions
Preparation
- Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and chopped celery. Sauté for about 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
- Pour in the chicken broth and add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer.
- Allow the soup to simmer for 25-30 minutes, until chicken is cooked through and tender.
- Remove chicken and add pasta. Cook according to package instructions, usually 8-10 minutes.
- While the pasta cooks, shred the chicken with two forks, and discard bay leaves.
- Return the shredded chicken to the pot, stir in lemon juice, and season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes
Feel free to customize ingredients based on your favorites or what's in season. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.