Name: Italian Penicillin Soup Recipe: Irresistible Comfort
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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

Italian Penicillin Soup Recipe: Irresistible Comfort

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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.

Author: Virginie Lacombe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Standard

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

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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.

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

Find it online: https://www.amgroyal.com/italian-penicillin-soup-recipe-2/