Healing Italian Penicillin Soup for Ultimate Comfort Nights

This Italian Penicillin Soup is a comforting bowl of healing chicken, vibrant vegetables, and zesty lemon flavors.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 4 bowls

Course: Soup

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Adds richness and depth of flavor.
1 medium Onion Diced.
2 medium Carrots Sliced.
2 stalks Celery Chopped.
3 cloves Garlic Minced.

For the Soup

8 cups Low-Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
1 whole Chicken Breast (bone-in, skin-on) Or use chicken thighs for richer flavor.
2 leaves Bay Leaves Remove before serving.
1 cup Small Pasta (e.g., ditalini or orzo) Adds heartiness.

For Seasoning

1 tablespoon Dried Oregano Or use fresh oregano in three times the amount.
1 teaspoon Dried Thyme Fresh thyme may be used in a higher amount.
to taste Red Pepper Flakes Optional.
to taste Salt Adjust according to taste.
to taste Freshly Ground Black Pepper White pepper can be used for a milder flavor.

For Brightness

1 tablespoon Fresh Lemon Juice Or use lime juice.
¼ cup Fresh Parsley (chopped) Or use basil or cilantro.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add 1 diced onion and sauté until translucent, about 5-7 minutes.
Stir in 2 sliced carrots and 2 chopped celery stalks. Cook for another 5-7 minutes until softened, then add 3 minced garlic cloves and sauté for 1 minute.
Pour in 8 cups of low-sodium chicken broth, add 1 whole chicken breast and 2 bay leaves. Bring to a boil, then simmer for 25-30 minutes.
Remove chicken, cool on a cutting board, and add 1 cup of small pasta to the soup. Cook pasta according to package instructions.
Shred the chicken into bite-sized pieces and return to the pot with the cooked pasta. Stir in 1 tablespoon of dried oregano, 1 teaspoon of dried thyme, and red pepper flakes.
Season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes.
Before serving, stir in the juice of 1 fresh lemon and ¼ cup of chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Sauté onions until fully translucent for sweet flavor and use low-sodium broth for better control over salt levels. Shred chicken into small pieces for even distribution.

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