Hearty Italian Penicillin Soup

This Italian Penicillin soup is a comforting and nourishing dish perfect for chilly evenings when you need something warm and satisfying. It combines the richness of slow-simmered chicken broth with fresh vegetables and pasta, delivering a fragrant, flavorful meal that feels like a cozy hug in a bowl.

I first made this soup on a cold Sunday afternoon when I wanted something that felt both hearty and fresh. It quickly became a favorite for family dinners, thanks to how the flavors come together so naturally.

Ingredients

• Extra virgin olive oil: for sautéing Choose a fragrant, high-quality oil that imparts a fruity character
• Large onion: adds sweetness and a deep flavor base try to select firm onions without any soft spots
• Carrots: provide a subtle earthiness and natural sweetness pick crisp, brightly colored carrots
• Celery: contributes an aromatic note essential to the classic vegetable trio fresh stalks should snap easily when bent
• Garlic cloves: for their warm, pungent aroma fresh garlic should be firm and white without sprouting
• Low-sodium chicken broth: creates a flavorful yet controlled salty base use vegetable broth for a vegetarian version
• Whole chicken breast with bone and skin: adds body and richness as it simmers buying fresh organic chicken can enhance taste
• Bay leaves: impart subtle herbal notes important in many Italian dishes use dried leaves fresh in looks and aroma
• Dried oregano and thyme: add warmth and complexity whole leaf or crushed versions work fine but must be fresh enough to smell fragrant
• Red pepper flakes: optional for a gentle smoky heat adjust to taste or leave out for a milder soup
• Salt and freshly ground black pepper: essential seasoning elements fresh grinding provides the best aroma
• Fresh lemon juice: adds brightness and lifts the soup’s flavors best from freshly squeezed lemons
• Fresh parsley: as a finishing herb for a fresh herbal note choose vibrant green leaves with no wilting
• Small pasta shapes like ditalini or orzo: that cook quickly and comfortably spoonable
• Parmigiano-Reggiano cheese: to grate on top for a salty, nutty garnish

Instructions

Build The Aromatic Base:

Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering. Add the diced onion, carrots, and celery and cook for five to seven minutes stirring occasionally. The vegetables should soften and the onion become translucent but not browned. This vegetable trio is fundamental to building the soup’s deep flavor. Next, add the minced garlic and cook for one minute more until fragrant but be careful to avoid browning to keep the garlic’s brightness.

Add Broth And Chicken:

Pour eight cups of low-sodium chicken broth into the pot. Gently lower the whole chicken breast into the simmering broth. Toss in the bay leaves, dried oregano, thyme, and if you like a bit of spice, sprinkle the red pepper flakes. Bring the pot to a gentle boil, then reduce to a simmer. Slow cooking the chicken here is key for extracting rich flavor and ensuring tender meat.

Simmer Until Tender:

Cover the pot partially with a lid and let the soup simmer gently for 25 to 30 minutes. Test the chicken by piercing with a fork it should be cooked through and easy to shred. The vegetables will soften and the broth should smell fragrant and inviting. Carefully remove the chicken and set it aside to cool.

Shred And Season:

Once the chicken is cool enough to handle, peel off the skin and discard it along with the bones. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot. Taste the broth and add salt and pepper gradually since the flavors will become more concentrated as the soup continues to cook.

Cook The Pasta:

Turn the heat up to bring the soup back to a gentle boil. Add your choice of small pasta and cook according to the package instructions until al dente. The starch released from the pasta will slightly thicken the broth, creating a lovely comfort factor.

Finish With Fresh Elements:

Before serving, remove the bay leaves. Stir in the fresh lemon juice and chopped parsley. These additions bring a wonderful zing and refreshing herbal brightness that balance the soup’s richness. Taste once more and adjust seasoning if needed.

This soup’s magic is in the fresh lemon juice and parsley that brighten the whole bowl just before serving. I remember my grandmother making a similar soup when I was a child and how that citrus note always lifted everyone’s spirits on a dreary day.

Storage Tips

Store this soup in airtight containers in the refrigerator for up to four days. The flavors will only improve after sitting overnight. Reheat gently on the stovetop or in the microwave adding a splash of water or broth if the pasta thickens the broth too much.

Ingredient Swaps

Use vegetable broth to make this soup vegetarian or vegan by skipping the chicken and cheese Try different pasta shapes like small shells or orzo for variety in texture Substitute fresh herbs like thyme or rosemary if you do not have oregano or parsley on hand

Serving Ideas

Serve this soup in deep bowls with a drizzle of extra virgin olive oil on top for richness Add freshly grated Parmigiano-Reggiano cheese for a wonderful salty contrast Include crusty Italian bread or garlic bread on the side for dipping and soaking up every last drop

Lastly, I find that letting the soup rest for a few hours or overnight really allows the flavors to mingle deeply, making it even better the next day. It’s a recipe that feels both rustic and refined, perfect to keep in your cooking rotation.

Frequently Asked Recipe Questions

→ What vegetables form the base of this dish?

Diced onion, sliced carrots, and chopped celery create the classic aromatic foundation known as the holy trinity in Italian cooking.

→ How should the chicken be prepared and cooked?

The chicken breast is simmered slowly in broth until tender, then shredded to incorporate fully into the broth for enhanced flavor.

→ What herbs enhance the flavor profile?

Dried oregano, thyme, and bay leaves infuse the broth with fragrant herbal notes, complemented by fresh parsley at the end.

→ How does the pasta affect the dish's texture?

Small pasta varieties like ditalini or orzo cook in the broth, slightly thickening it and adding a satisfying bite.

→ What finishing touches elevate the dish?

Fresh lemon juice brightens flavors, while grated Parmigiano-Reggiano and an olive oil drizzle add richness and depth.

→ Can this be made vegetarian?

Yes, substituting chicken broth with vegetable broth preserves the rich, savory essence without meat.