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–+ servings
Italian Penicillin Soup

Italian Penicillin Soup: Your Ultimate Comfort Food Fix

This Italian Penicillin Soup is a warm, comforting remedy, packed with tender chicken, vibrant veggies, and aromatic herbs to boost your immune system.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil for sautéing vegetables
  • 1 large Onion or shallots for sweeter taste
  • 2 medium Carrots or parsnips as an alternative
  • 2 stalks Celery can be omitted
  • 4 cloves Garlic or garlic powder (1/4 tsp per clove)
For the Broth
  • 6 cups Low-Sodium Chicken Broth or vegetable broth for a vegetarian option
  • 1 whole Chicken Breast or rotisserie chicken for convenience
  • 2 leaves Bay Leaves or fresh thyme as a substitute
For the Additions
  • 1 cup Small Pasta like ditalini, orzo, or shells; use gluten-free to suit all
  • 1 teaspoon Dried Oregano can substitute with Italian seasoning
  • 1 teaspoon Dried Thyme use double if fresh
  • Red Pepper Flakes optional for heat
  • Salt and Black Pepper to taste
For the Finale
  • 1 tablespoon Fresh Lemon Juice or vinegar as a substitute
  • 1 handful Fresh Parsley or basil/cilantro
  • Parmigiano-Reggiano optional; nutritional yeast for dairy-free
  • Crusty Italian Bread for serving

Equipment

  • soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped large onion, diced medium carrots, and sliced stalks of celery. Sauté for 5–7 minutes until soft and translucent.
  2. Stir in 4 minced garlic cloves and sauté for an additional minute.
  3. Pour in 6 cups of low-sodium chicken broth, then add the whole chicken breast, 2 bay leaves, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Increase heat and bring to a gentle boil.
  4. Once boiling, reduce heat to low and let simmer uncovered for 25–30 minutes.
  5. Carefully remove the chicken breast and shred it using two forks. Return the chicken to the pot.
  6. Add 1 cup of small pasta to the soup, cooking according to package directions for about 8–10 minutes.
  7. Remove bay leaves, stir in juice of 1 fresh lemon and chopped parsley. Adjust seasoning.
  8. Ladle soup into bowls, garnishing with grated Parmigiano-Reggiano if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best texture, consider cooking pasta separately and adding just before serving. Store leftovers in an airtight container for up to 3 days.

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