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Italian Penicillin Soup Recipe: Comfort Food That Heals

Italian Penicillin Soup Recipe: Comfort Food That Heals
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When you’re feeling under the weather, nothing warms the soul quite like a bowl of Italian Penicillin Soup. This comforting dish blends fresh vegetables, tender chicken, and aromatic herbs into a nourishing broth that feels like a hug in a bowl. Perfect for chilly evenings or when you need a little extra care, this soup is both easy to prepare and customizable to fit your pantry. Serve it with crusty bread and enjoy the rich flavors that make this recipe a family favorite.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 whole chicken breast, bone-in and skin-on (about 1 pound)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let it brown.
  2. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil before reducing heat to maintain a steady simmer. Let the chicken cook slowly; this is key to infusing the broth with rich flavor.
  3. Cover partially and simmer for 25-30 minutes or until the chicken is completely cooked through. The vegetables should be tender as well. Remove the chicken breast carefully from the pot and set aside to cool slightly.
  4. Once cool enough to handle, remove skin and bones from the chicken breast. Shred the meat into bite-sized pieces with two forks. Season the broth with salt and pepper gradually since flavors will concentrate as it continues cooking.
  5. Return shredded chicken to the pot. Bring soup back to a gentle boil before adding pasta according to package directions until al dente. The starch from pasta will slightly thicken your broth.
  6. Remove bay leaves from soup before stirring in fresh lemon juice and chopped parsley. Adjust seasoning as needed before serving hot with crusty Italian bread on the side.

Nutrition

Find it online: https://recipzy.com/italian-penicillin-soup-recipe-comfort-food-that-heals/