Description

This healing Italian Penicillin Soup recipe blends comforting chicken broth, fresh herbs, and tender vegetables into a soul-warming bowl of comfort. A cozy remedy perfect for cold days or under-the-weather moments.

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

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

Garnishes & Finishing Touches:

Freshly grated Parmigiano-Reggiano cheese

Extra virgin olive oil for drizzling

Crusty Italian bread for serving

Substitution Notes:

Gluten-free: use rice or GF pasta

Vegetarian: skip chicken, add white beans

Dairy-free: omit cheese or use nutritional yeast

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Instructions

Build the Aromatic Base
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 more minute.

Add Broth and Chicken
Pour in broth. Add chicken, bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, reduce heat, and simmer.

Simmer Until Tender
Cover partially and simmer for 25–30 minutes, until chicken is cooked and tender. Remove chicken and let cool.

Shred and Season
Discard skin and bones from the chicken. Shred meat and return it to the soup. Season broth with salt and pepper.

Cook the Pasta
Bring soup to a gentle boil. Add pasta and cook until al dente.

Finish with Fresh Elements
Remove bay leaves. Stir in lemon juice and parsley. Adjust seasoning to taste. Serve hot, topped with Parmigiano-Reggiano and a drizzle of olive oil.

Notes

Storage: Refrigerate up to 4 days or freeze up to 3 months (without pasta for best texture).

Make-Ahead Tip: Prepare without pasta and add it freshly when reheating.

Slow Cooker Option: Cook all ingredients (except pasta) on low for 6–8 hours. Add pasta just before serving.

Vegetable Add-Ins: Zucchini, kale, spinach, or green beans work beautifully.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup, Comfort Food, Main Dish
Method: Stovetop (with Slow Cooker Option)
Cuisine: Italian (with cross-cultural inspiration from Jewish Chicken Soup)