Italian Penicillin Soup: Cozy & Easy Comfort Food Recipe

Introduction

Hey there, kitchen adventurer! Do you ever have those days when you just crave a big, warm hug in a bowl? You know, the kind of meal that feels like it’s healing you from the inside out, chasing away any hint of a chill or a weary spirit? Well, today, we’re making just that! This Italian Penicillin Soup is my go-to when I need something comforting, nourishing, and unbelievably delicious. It’s so wonderfully simple, you’ll be amazed at how quickly you can whip up this bowl of goodness, making it perfect for busy weeknights or when you just need a little culinary TLC.

Why You’ll Love This Recipe

• Fast: Ready in under an hour, perfect for a speedy, satisfying meal.
• Easy: Minimal prep and straightforward steps mean anyone can make this!
• Giftable: Imagine sharing a big pot of this with a friend who’s feeling under the weather – pure thoughtfulness!
• Crowd-pleasing: From picky eaters to seasoned gourmands, everyone adores this soup.

Ingredients

Let’s gather our goodies! These are simple, wholesome ingredients that come together to create something truly special.

• 2 tablespoons extra virgin olive oil: Our flavor base, giving everything a lovely richness.
• 1 large onion, diced: The sweet foundation of our soup.
• 3 medium carrots, sliced: For a touch of sweetness and that beautiful vibrant color.
• 3 celery stalks, chopped: Adds that classic aromatic depth.
• 4 garlic cloves, minced: Because, well, garlic makes everything better, right?
• 8 cups low-sodium chicken broth: The liquid heart of our soup. Low-sodium is great so you can control the saltiness yourself.
• 1 bone-in, skin-on chicken breast (about 1 pound): This is key! Cooking it whole infuses the broth with amazing flavor and makes shredding super easy.
• 2 bay leaves: A little secret weapon for subtle, earthy notes.
• 1 cup small pasta: Think ditalini, pastina, or even tiny shells. Whatever little shapes you love!
• 1 teaspoon dried oregano: A classic Italian herb that sings in this soup.
• 1/2 teaspoon dried thyme: Another herb that pairs perfectly with chicken and broth.
• 1/4 teaspoon red pepper flakes (optional): Just a tiny pinch to add a whisper of warmth.
• Salt and freshly ground black pepper, to taste: Our essential seasoning buddies.
• 2 tablespoons fresh lemon juice: The magical “penicillin” part! It brightens everything up and adds that zing.
• 1/4 cup fresh parsley, chopped: For a burst of freshness and a pop of green.
• Freshly grated Parmigiano-Reggiano cheese (for serving): Because cheese makes everything an occasion!
• Extra virgin olive oil (for drizzling): A final luxurious touch.
• Crusty Italian bread (for serving): Perfect for dipping!

How to Make It

Ready to get your hands a little messy (in the best way possible)? Let’s dive in!

1. Start with the aromatics: Grab your favorite large pot or Dutch oven and warm up the olive oil over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Let them get soft and sweet, about 8-10 minutes. You’re building the flavor foundation here!
2. Garlic power! Now, add your minced garlic. Stir it around for just about 1 minute until you can really smell its wonderful aroma. Don’t let it brown, just get it fragrant.
3. Broth and Chicken Time: Pour in your chicken broth. Nestle that whole chicken breast right into the pot. Add the bay leaves, dried oregano, dried thyme, and those optional red pepper flakes if you’re feeling a little daring.
4. Simmering Perfection: Bring the soup to a gentle boil, then lower the heat, pop on a lid, and let it simmer away for about 20-25 minutes. You want that chicken to be cooked all the way through.
5. Shredding the Chicken: Carefully lift the chicken breast out of the pot onto a plate or cutting board. Let it cool just enough so you can handle it, then shred the meat with two forks. Discard the skin and bones – they’ve done their job!
6. Back into the Pot: Return all that delicious shredded chicken to your simmering soup.
7. Pasta Party! Time for the pasta. Add your cup of small pasta to the pot. Cook it according to the package directions, usually about 7-10 minutes, until it’s perfectly al dente – tender but with a little bite.
8. Seasoning Savvy: Now it’s time to taste and season. Add salt and freshly ground black pepper until it tastes just right to you. This is where you make it your own!
9. The “Penicillin” Touch: Stir in that fresh lemon juice and the chopped parsley. This step is pure magic, I promise! It totally transforms the soup.
10. Serve it Up! Ladle generous portions of this comforting soup into bowls. Garnish with a sprinkle of freshly grated Parmigiano-Reggiano cheese and a little drizzle of extra virgin olive oil.
11. Enjoy! Serve it piping hot with a side of crusty Italian bread for dipping. Ah, pure bliss!

Substitutions & Additions

Feeling inspired to mix things up? You absolutely can!

• Broth Boost: If you want an even richer flavor, you can use half chicken broth and half water, or even add a splash of white wine in step 3.
• Veggie Power: Feel free to add other quick-cooking veggies like peas, corn, or spinach in the last 5 minutes of cooking.
• Herb Swap: Don’t have fresh parsley? A little dried parsley can work in a pinch, or swap for fresh dill for a different twist.
• Grain Game: If you don’t have pasta, small rice or even quinoa can work, just adjust cooking times accordingly.
• Lemon Love: If you’re not a huge lemon fan, start with just 1 tablespoon and add more to your liking.

Tips for Success

A few little tricks to make your Italian Penicillin Soup absolutely perfect every time.

• Don’t Overcook the Pasta: Nobody likes mushy pasta! Keep an eye on it and aim for al dente.
• Shredding Tip: If the chicken is still a bit hot to handle, you can leave it in the broth for a few more minutes to cool down slightly before shredding.
• Prep Ahead: Chop your veggies (onion, carrots, celery) a day in advance and store them in an airtight container in the fridge. This makes getting dinner on the table even quicker!
• Taste as You Go: Seasoning is personal. Taste your soup before adding the lemon and parsley, and again after.

How to Store It

Got leftovers? Lucky you! This soup is even better the next day.

Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, or in the microwave. You might need to add a splash more broth or water if it has thickened up too much.

FAQs

• Can I use pre-cooked chicken? Yes, you can! If you use rotisserie chicken, just shred it and add it in step 6 after the broth is simmering. You’ll miss out on the depth of flavor from cooking it in the broth, but it’s still a great shortcut!
• Is this soup really like “penicillin”? It’s not medicinal, of course! The name comes from its comforting and restorative qualities, much like the famous antibiotic. The lemon and warm broth are incredibly soothing when you’re feeling a bit under the weather.
• Can I make this vegetarian? Absolutely! Omit the chicken and use vegetable broth. You can add extra veggies or some cannellini beans for heartiness.