Italian Penicillin Soup
Italian Penicillin Soup is a hearty chicken and vegetable soup with pasta, fresh herbs, and a bright touch of lemon. Perfect for soothing chilly days or nourishing weeknight dinners.
Calories:
Ingredients
Base 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
Seasonings & Aromatics
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley chopped
Garnishes & Finishing Touches
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
- Sauté onion, carrots, and celery in oil, then add garlic.
- Add broth, chicken, herbs, and simmer.
- Cook until chicken and vegetables are tender, then shred chicken.
- Return chicken, add pasta, and cook until al dente.
- Stir in lemon juice and parsley, season, and serve with cheese and bread.