Italian Penicillin Soup with Pasta and Chicken
A comforting Italian soup packed with chicken, vegetables, and pasta, perfect for chilly evenings or when you’re feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (diced, about 1 cup)
- 3 medium carrots (sliced into rounds)
- 3 stalks celery (chopped)
- 4 cloves garlic (minced)
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast (bone-in, skin-on, about 1 pound)
- 2 bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- 1 cup small pasta (such as ditalini, orzo, or shells)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley (chopped)
- Parmigiano-Reggiano (freshly grated, optional)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Instructions
- Sauté the vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for 5–7 minutes, until the vegetables soften. Add the minced garlic and cook for 1 more minute, stirring frequently to avoid browning.
- Add the broth and chicken: Pour in the chicken broth, and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring the mixture to a gentle boil.
- Simmer the soup: Once boiling, reduce the heat to a simmer. Partially cover the pot and cook for 25–30 minutes, until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Discard the skin and bones. Return the shredded chicken to the pot.
- Cook the pasta: Season the soup with salt and pepper. Add the pasta and cook according to the package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Finish the soup: Remove the bay leaves. Stir in the fresh lemon juice and chopped parsley. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with freshly grated Parmigiano-Reggiano and a drizzle of olive oil, if desired. Serve alongside crusty Italian bread.
Notes
Use fresh vegetables and herbs for enhanced flavor. Store leftovers separately to maintain pasta texture.