Italian Penicillin Soup
Get Ready for a Bowl of Comfort
Ever found yourself craving something warm and soothing on a cold day? Imagine curling up with a steaming bowl of Italian Penicillin Soup—the perfect antidote for the sniffles or just a rough day. This soup isn’t just about great taste; it’s quick, creamy, and comes together in one pot, making cleanup a breeze. Trust me, your taste buds will thank you, and so will your family!
Why Make This Recipe
Why not whip up this lovely soup? Here are a few reasons to turn up the heat:
- Easy Cleanup: One pot means less time scrubbing the dishes (hello, extra TV time!).
- Affordable: You don’t need a gold-plated wallet to buy these ingredients.
- Family-Friendly: Whether your kids are picky eaters or culinary adventurers, they’ll dive right in.
Who knew comfort could be this easy?
Ingredients
You don’t need fancy stuff — just these basics!
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese for serving
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Directions
This is how to create your cozy potion in no time!
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the veggies soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through. Remove the chicken breast and set aside to cool slightly.
- Shred the chicken after removing the skin and bones, and return it to the pot. Season with salt and pepper to taste.
- Bring the soup to a gentle boil again. Add the pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed. Serve with grated Parmigiano-Reggiano and a drizzle of olive oil, along with crusty Italian bread.
How to Make Italian Penicillin Soup (Overview)
Making this soup is downright effortless! Start by sautéing your veggies until they’re tender—this part is where the magic begins. Once you add in that chicken and broth, let it simmer into a cozy hug in a bowl. Pro tip: Don’t skip toasting the garlic—trust me, it makes all the difference! Finally, toss in the pasta, stir in some zesty lemon juice, and garnish generously. Voilà!
How to Serve Italian Penicillin Soup
Now, let’s talk presentation! A steaming bowl of golden soup, with specks of freshly chopped parsley, glistening Parmigiano-Reggiano, and a drizzle of olive oil—that’s what comfort food dreams are made of. Pair it with some crusty Italian bread for that satisfying crunch and aroma that beckons you to dive in.
How to Store Italian Penicillin Soup
Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. Just remember, if you want to freeze it, let it cool completely before transferring to an airtight container. For reheating, a quick stint in the microwave or stovetop does the trick, but you may want to add a splash of broth to brighten it up!
Tips to Make Italian Penicillin Soup
Here are a few insider tricks to elevate your soup game:
- Timing is everything: Add the pasta in the last 10 minutes to prevent it from getting mushy.
- Vegetarian option: Swap out the chicken for chickpeas or lentils and stick with vegetable broth.
- Texture tip: For a creamy twist, blend a portion of the soup before adding the pasta.
Variation
Want to jazz things up? Try adding some spinach or kale for an extra nutrient boost! If you’re feeling adventurous, toss in some diced tomatoes for a zing, or vary the herbs to make it your own. 😊
FAQs
Can I use boneless chicken instead?
Absolutely! Just reduce the cooking time a bit since boneless chicken cooks faster.
Is this soup freezable?
Yep! Just be sure to store it in an airtight container and cool it completely before freezing.
What can I serve with the soup?
Besides crusty bread, a simple side salad or a cheesy garlic bread pairs beautifully!
📌 Pin this recipe for your next cozy dinner night!
Italian Penicillin Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the veggies soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through.
- Remove the chicken breast and set aside to cool slightly.
- Shred the chicken after removing the skin and bones, and return it to the pot.
- Season with salt and pepper to taste.
- Bring the soup to a gentle boil again. Add the pasta and cook according to package directions until al dente.
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
- Serve with grated Parmigiano-Reggiano and a drizzle of olive oil, along with crusty Italian bread.
