Hearty Italian Penicillin Soup That Warms the Soul

Comforting and nutritious, Italian Penicillin Soup is a warm, homemade remedy perfect for chilly days and supports your immune system.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Adds richness and aids in sautéing.
1 medium Onion Chopped, provides a sweet, aromatic base.
2 medium Carrots Diced, adds natural sweetness and color.
2 stalks Celery Diced, contributes crisp texture and flavor depth.
3 cloves Garlic Minced, infuses the soup with earthy notes.

For the Broth

6 cups Low-Sodium Chicken Broth Forms the soup base.
1 whole Chicken Breast (bone-in, skin-on) Provides rich flavor and protein.
2 leaves Bay Leaves Adds depth of flavor.

For the Flavor

1 cup Small Pasta (e.g., ditalini, orzo) Offers chewiness and substance.
1 teaspoon Dried Oregano Brings traditional Italian flavors.
1 teaspoon Dried Thyme Adds herbal notes.
1 pinch Red Pepper Flakes Optional, adds a hint of heat.

For Serving

to taste Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.
1/2 whole Fresh Lemon Juice Brightens flavors.
1/4 cup Chopped Fresh Parsley Provides freshness and color.
optional Parmigiano-Reggiano Enhances flavor with a cheesy note.
as needed Crusty Italian Bread For serving alongside.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened.
Stir in 3 minced garlic cloves and cook for an additional minute, allowing the garlic to become fragrant without browning.
Pour in 6 cups of low-sodium chicken broth, followed by 1 whole chicken breast and 2 bay leaves. Add dried oregano and thyme, and bring to a gentle boil.
After simmering, remove the chicken and shred it into bite-sized pieces. Return to the pot and stir well. Season the broth with salt and black pepper to taste.
Add 1 cup of small pasta to the pot and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
Remove the bay leaves, stir in the juice of half a fresh lemon and 1/4 cup of chopped fresh parsley. Adjust seasoning as needed.
Ladle the soup into bowls, garnish with additional parsley if desired, and serve alongside crusty Italian bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Notes

Allow flavors to develop by simmering the soup slowly. Adjust seasoning throughout the cooking process.

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