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Italian Penicillin Soup Recipe

Ultimate Italian Penicillin Soup Recipe for Cozy Comfort

This Italian Penicillin Soup recipe is a comforting dish that warms your heart, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and depth; substitute with avocado oil for a milder flavor.
  • 1 cup Onion (Diced) Provides foundational flavor; shallots can be used for a sweeter taste.
  • 2 cups Carrots (Diced) Adds natural sweetness and texture; substitute with parsnips for a unique twist.
  • 2 cups Celery (Diced) Contributes to aromatic base; can be omitted if you're not a fan.
  • 3 cloves Garlic (Minced) Enhances flavor; use garlic powder if in a bind.
For the Broth
  • 6 cups Chicken Broth Base liquid that provides flavor; vegetable broth can be used for vegetarian option.
  • 1 pound Chicken Breast Main protein source; skinless chicken thighs can add more flavor.
  • 2 leaves Bay Leaves Offer aromatic depth.
  • 1 teaspoon Dried Oregano Can substitute with dried herbs, reducing the quantity to about one-third.
  • 1 teaspoon Dried Thyme Can substitute with dried herbs, reducing the quantity to about one-third.
  • 1 pinch Red Pepper Flakes Add a touch of heat; omit if you prefer milder broth.
For the Final Touches
  • 1 cup Pasta Adds texture and heartiness; for gluten-free, substitute with rice or omit.
  • 2 tablespoons Fresh Lemon Juice Brightens flavors and adds freshness; absolutely essential.
  • ¼ cup Fresh Parsley (Chopped) Provides a lovely herbal finish; dry parsley can work in a pinch.

Equipment

  • Heavy-bottomed Pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
  2. Stir in 3 cloves of minced garlic, cooking for 1 minute until fragrant and golden.
  3. Pour in 6 cups of chicken broth, bringing it to a gentle boil. Add 1 pound of chicken breast, 2 bay leaves, 1 teaspoon each of dried oregano and thyme, and a pinch of red pepper flakes.
  4. Reduce heat to low, cover partially, and let it simmer for 25-30 minutes.
  5. Remove the chicken, let it cool slightly, then shred and return it to the pot. Season with salt and pepper to taste.
  6. Add in 1 cup of pasta and cook according to package directions until al dente.
  7. Remove bay leaves and stir in 2 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover soup in airtight containers for up to 4 days. Reheat gently and consider adding freshly cooked pasta for best results.

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