Comforting Italian Penicillin Soup for Cozy Nights

Experience the warmth of Italian Penicillin Soup, a hearty bowl filled with tender chicken and vibrant vegetables, perfect for chilly evenings.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 cups

Course: Soups

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Opt for extra virgin for enhanced flavor.
1 cup Onion, diced Provides sweetness and a flavor foundation.
1 cup Carrots, diced Contributes natural sweetness and color.
1 cup Celery, diced Introduces crunch and aromatic flavor.
3 cloves Garlic, minced Provides a fragrant, savory kick.
8 cups Chicken Broth Choose low-sodium for a healthier option.

For the Protein

1 lb Chicken Breast, skinless and boneless The heart of the soup, offering protein and substance.

For Seasoning

2 Bay Leaves Lend subtle depth during cooking.
1 teaspoon Dried Oregano Adds a fragrant herbaceous note.
1 teaspoon Dried Thyme Enhances the overall flavor profile.
¼ teaspoon Red Pepper Flakes, optional Adds a hint of warmth.
Salt and Pepper To taste for seasoning.

For Texture and Finish

1 cup Pasta, optional Used for garnish, adding heartiness.
2 tablespoons Fresh Lemon Juice Brightens the dish with a refreshing zing.
¼ cup Fresh Parsley, chopped Adds a burst of color and freshness.

Equipment

large heavy-bottomed pot

Method

Cooking Steps

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
Add 1 cup each of diced onions, carrots, and celery. Sauté for 5-7 minutes until softened and translucent.
Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
Pour in 8 cups of chicken broth and add 1 pound of skinless, boneless chicken breast. Bring to a gentle boil.
Add 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Stir and return to a gentle boil.
Reduce heat and let it simmer for 25-30 minutes until chicken is tender.
Remove the chicken, shred it into bite-sized pieces, and return to the soup.
Taste the soup and season with salt and pepper as needed.
If desired, bring back to a gentle boil and stir in 1 cup of pasta, cooking until al dente.
Remove bay leaves and stir in 2 tablespoons of fresh lemon juice and ¼ cup of chopped parsley before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 700mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For optimal leftover storage, avoid adding pasta until ready to serve to maintain texture.

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