Description
A comforting Italian-inspired Penicillin Soup Recipe made with tender chicken, fresh vegetables, small pasta, herbs, lemon juice, and rich chicken broth.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
3 medium carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 whole chicken breast, bone-in and skin-on
2 bay leaves
1 cup small pasta, such as ditalini, orzo, or small shells
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
Salt and black pepper to taste
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Grated Parmigiano-Reggiano cheese, optional
Extra virgin olive oil for drizzling
Crusty Italian bread for serving
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, then cook for 5 to 7 minutes until softened.
3. Stir in the garlic and cook for 1 minute.
4. Pour in the chicken broth.
5. Add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using.
6. Simmer gently for 25 to 30 minutes, or until the chicken cooks through.
7. Remove the chicken from the pot and shred it into bite-sized pieces.
8. Return the shredded chicken to the soup.
9. Add the pasta and cook until al dente.
10. Remove the bay leaves.
11. Stir in the fresh lemon juice and chopped parsley.
12. Season with salt and black pepper to taste.
13. Serve hot with grated Parmigiano-Reggiano, olive oil, and crusty bread if desired.
Notes
For a vegetarian version, replace the chicken with white beans and use vegetable broth.
For a gluten-free version, use gluten-free pasta or cooked rice.
For a dairy-free version, omit the cheese or use nutritional yeast.
For a lower-sodium version, choose no-salt-added broth and adjust the seasoning.
For meal prep, cook the pasta separately and add it when serving to prevent it from becoming too soft.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg