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Italian Penicillin Soup

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A comforting chicken and pasta soup with bright lemon and parsley, ideal for soothing sore throats and warming cold evenings.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 whole chicken breast, bone-in and skin-on
  • 2 bay leaves
  • 1 cup small pasta (acini di pepe, ditalini, or small shells)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 to 7 minutes.
  3. Add the sliced carrots and chopped celery. Cook for another 5 to 7 minutes until they begin to soften.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in 8 cups low-sodium chicken broth.
  6. Add the whole bone-in chicken breast and 2 bay leaves. Bring to a boil.
  7. Reduce heat to low, cover the pot, and simmer 25 to 30 minutes until the chicken is cooked through.
  8. Remove the chicken to a cutting board and let it cool slightly. Keep the pot at a gentle simmer and add 1 cup small pasta. Cook the pasta until al dente according to package directions.
  9. While the pasta cooks, shred the cooled chicken into bite-sized pieces and discard the bone and skin.
  10. Return the shredded chicken to the pot.
  11. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using.
  12. Season generously with salt and freshly ground black pepper. Simmer 5 more minutes to let the flavors meld.
  13. Just before serving, stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley. Ladle into bowls and garnish with extra parsley and black pepper if desired.

Notes

For a heartier weeknight pairing, serve this soup alongside creamy Italian sausage rigatoni or a simple green salad. Store leftovers in airtight containers and use within 3 to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/italian-penicillin-soup-5/