Description
This comforting Italian Penicillin Soup is a hearty and healthy dish featuring tender chicken breast, aromatic vegetables, and small pasta shapes simmered together with herbs and finished with fresh lemon juice and parsley for a bright, flavorful finish. Perfect for a cozy dinner that soothes and satisfies.
Ingredients
Scale
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Broth & Herbs
- 6 cups low-sodium chicken broth (or vegetable broth)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Protein
- 1 pound chicken breast (bone-in, skin-on)
Pasta & Garnish
- 1 cup small pasta (ditalini, orzo, or small shells)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the vegetables: In a large pot, warm the extra virgin olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables become soft and translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its fragrance without browning.
- Simmer chicken and broth: Pour in the chicken broth and add the whole chicken breast along with the bay leaves, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer gently for 25 to 30 minutes, until the chicken is fully cooked and flavors meld.
- Shred chicken: Carefully remove the chicken breast from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding bones and skin, then return the shredded chicken to the soup.
- Cook pasta: Add the small pasta to the simmering soup and cook according to the package instructions, usually about 7-10 minutes, until the pasta is tender.
- Finish and serve: Stir in fresh lemon juice and chopped parsley for brightness and fresh flavor. Serve the soup hot with a spoonful of the hearty broth, vegetables, shredded chicken, and pasta.
Notes
- Use low-sodium broth to control salt levels, adding salt to taste if needed.
- Bone-in chicken adds rich flavor, but boneless can be substituted for convenience.
- Small pasta shapes work best to blend seamlessly into the soup.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth and omit chicken, adding white beans for protein instead.
