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Italian Penicillin Soup Recipe

Warm Up with Authentic Italian Penicillin Soup Recipe

This Italian Penicillin Soup Recipe is a cozy bowl of comfort, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Add healthy fats and richness. Substitute with avocado oil.
  • 1 medium Onion, diced Provides foundational flavor. Can be swapped with shallots.
  • 2 medium Carrots, diced Adds sweetness and color. Substitute with parsnips.
  • 2 stalks Celery, diced Contributes to the flavor base. Use fennel if unavailable.
  • 3 cloves Garlic, minced Enhances depth of flavor. Use garlic powder as an alternative.
  • 8 cups Chicken Broth The soul of the soup; use vegetable broth for vegetarian options.
For the Protein and Seasoning
  • 1 pound Chicken Breast Adds protein and flavors the broth. Skinless chicken thighs can be used.
  • 2 Bay Leaves Infuses the broth with subtle flavor. Omit if unavailable.
  • 1 teaspoon Oregano, dried Provides herbal notes. Fresh oregano can be used.
  • 1 teaspoon Thyme, dried Enhances the herbal flavor. Substitute with rosemary if needed.
  • Red Pepper Flakes Adds heat. Omit for a milder soup.
For the Finish
  • 1 cup Pasta Offers texture and heartiness. Use gluten-free pasta or omit.
  • 1 Lemon Juice Brightens flavors; avoid substitution.
  • 1/4 cup Fresh Parsley, chopped Adds freshness and color. Dried parsley can be used.

Equipment

  • large heavy pot

Method
 

Step‑by‑Step Instructions
  1. In a large heavy pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until the vegetables soften.
  2. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant, being careful not to let the garlic brown.
  3. Pour in 8 cups of chicken broth and add 1 pound of chicken breast, 2 bay leaves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and red pepper flakes to taste. Stir together and bring to a gentle boil, then reduce to a simmer. Cover and cook for 25-30 minutes.
  4. Remove the chicken breast from the pot and let it cool slightly. Shred it into bite-sized pieces and return to the pot along with salt and pepper to taste.
  5. Add 1 cup of pasta to the pot and cook according to package instructions, about 8-10 minutes, or until al dente.
  6. Remove from heat and stir in the juice from 1 lemon and 1/4 cup of chopped fresh parsley. Adjust seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze without pasta for up to 3 months. Reheat gently to maintain chicken tenderness.

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