Description
A healing Italian Penicillin Soup made with chicken, pasta, vegetables, and herbs. Perfect for cozy nights or when you need comfort.
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 (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 olive oil in a large pot and sauté onion, carrots, and celery for 5–7 minutes.
2. Stir in garlic and cook for 1 minute.
3. Add broth, chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Simmer for 25–30 minutes.
4. Remove chicken, shred, and return to pot.
5. Add pasta and cook until al dente.
6. Remove bay leaves, stir in lemon juice and parsley, season to taste.
7. Serve hot with olive oil, cheese, and crusty bread.
Notes
Vegetarian option: use beans and vegetable broth.
Gluten-free: swap pasta with rice or gluten-free pasta.
Dairy-free: omit cheese or use nutritional yeast.
Lower sodium: use no-salt broth and season with herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4
- Sodium: 700
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 26
- Cholesterol: 70