Description
This Italian Penicillin Soup is a comforting broth based soup perfect for winter. Rich with chicken and aromatic herbs, it makes a family friendly healing soup recipe that feels like Nonna’s chicken soup. Enjoy this easy Italian soup anytime.
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 cup small pasta ditalini orzo or small shells
- 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
- Heat olive oil in a large pot over medium heat. Cook onion carrots and celery until vegetables are soft and onion translucent about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth and add chicken breast bay leaves oregano thyme and red pepper flakes if using. Bring to boil then reduce heat to simmer.
- Cover partially and simmer for 25-30 minutes until chicken is cooked and shreds easily.
- Remove chicken set aside to cool.
- Shred chicken discarding skin and bones. Season broth with salt and pepper.
- Return shredded chicken to pot bring to boil. Add pasta cook until al dente according to package instructions.
- Remove bay leaves stir in lemon juice and parsley. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280-320 per serving
- Sodium: 650-750mg
- Fat: 8-10 grams
- Carbohydrates: 22-25 grams
- Fiber: 3-4 grams
- Protein: 25-28 grams