Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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); 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (ditalini, orzo, or small shells); 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; Freshly grated Parmigiano-Reggiano cheese for garnish; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

Jump to Recipe·Print Recipe

Short, Catchy Intro

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to the world of Italian Penicillin Soup. No, it won’t cure your existential dread or fix your bank account, but it will warm your soul and fill your belly faster than you can say "mamma mia." Grab your apron and let’s dive into this cozy bowl of happiness that will make you feel like you’ve been transported to a sun-drenched villa while still in your pajamas. Let’s get cookin’, shall we?

Why This Recipe is Awesome

Alright, let’s be real for a second. This soup is the kind of dish that makes you feel like a culinary genius, even if you just tossed in a few ingredients and crossed your fingers. It’s idiot-proof, even I didn’t mess it up. You get a slap-you-in-the-face delicious flavor outcome from a simple process—what’s not to love? Plus, it’s versatile like your favorite pair of sweatpants. You can tweak it for gluten-free diets, vegetarian lifestyles, and even picky eaters. You know the ones I mean. This soup is your new best friend when you just want to toss all your worries (and veggies) into a pot and let it do its magic while you binge-watch your favorite show. The aromas will waft through your kitchen, and you’ll feel like a total rockstar even if your takeaway tonight is just a well-made bowl of soup.

Ingredients You’ll Need

Alright, time to grab your grocery bags and channel your inner Italian chef. Here’s what you’ll need to whip up this lovely concoction. Pay attention; I’m about to enumerate some serious goodness.

2 tablespoons extra virgin olive oil (because we fancy)
1 large onion, diced (about 1 cup; cry away, my friend)
3 medium carrots, sliced into rounds (gotta love that color)
3 celery stalks, chopped (for crunch, duh)
4 garlic cloves, minced (because garlic is life)
8 cups low-sodium chicken broth (or vegetable broth if you want to be green)
1 whole chicken breast, bone-in and skin-on (about 1 pound; trust me, it’s worth it)
2 bay leaves (the secret sauce of soups)
1 cup small pasta (ditalini, orzo, or small shells; pasta makes everything better)
1 teaspoon dried oregano (because all the Italian flags go up)
1/2 teaspoon dried thyme (adds that herbal goodness)
1/4 teaspoon red pepper flakes (optional but recommended for some kick)
Salt and freshly ground black pepper to taste (because bland is not a vibe)
2 tablespoons fresh lemon juice (let’s brighten this bad boy up)
1/4 cup fresh parsley, chopped (for that gourmet touch)

Garnishes & finishing touches:

Freshly grated Parmigiano-Reggiano cheese (if you’re feeling fancy)
Extra virgin olive oil for drizzling (because why not elevate it)
Crusty Italian bread for serving (you need something to soak up all the goodness)

Substitution notes:

For gluten-free diets, replace pasta with rice or omit entirely.
Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Step-by-Step Instructions

Are you ready? Here we go – the exciting journey to soup victory starts now.

Build the Aromatic Base: Heat the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Cook for about 5-7 minutes until the veggies begin to soften and the onion becomes translucent. Stir in the minced garlic and let it dance in the dreamy pot for another minute until the kitchen smells like heaven.
Add Broth and Chicken: Pour in the chicken broth and gently nestle the chicken breast into the mix. Throw in the bay leaves, oregano, thyme, and red pepper flakes if you want a little extra sizzle. Bring that beauty to a gentle boil and then reduce the heat to maintain a steady simmer.
Simmer Until Tender: Cover partially and simmer for about 25-30 minutes until the chicken is totally cooked through and practically falling apart. Remove the chicken breast and set it aside to cool slightly.
Shred and Season: Say goodbye to the skin and bones, and shred the meat into bite-sized pieces that can easily be consumed. Toss it back into the pot. Time to dial it up with salt and pepper to taste because seasoning is everything, darling.
Cook the Pasta: Time to bring the shredded chicken back to the party! Bring it to a gentle boil again and add the pasta. Cook according to the package directions until perfectly al dente. Just like that, the starch will work its magic to slightly thicken the broth.
Finish with Fresh Elements: Remove those bay leaves like the unwanted guests they are. Stir in the fresh lemon juice and chopped parsley. Taste it and adjust seasoning to your heart’s content. Serve it up with a generous amount of grated Parmigiano-Reggiano, drizzle with your new best friend (extra virgin olive oil), and have crusty Italian bread at the ready. Perfecto!

Common Mistakes to Avoid

Okay, you might be a seasoned chef or a complete beginner, but let’s not kid ourselves. Here are some mistakes you might make—don’t worry, we’ve all been there, just laugh it off.

Not having enough broth: You think it’s soup, not broth-flavored water, my friend. So don’t skimp on the good stuff
Overcooking the chicken: Seriously, no one likes rubbery chicken. Be attentive while it simmers, and don’t wander off to scroll your phone like a distracted cat.
Forgetting to taste: Tasting while you cook is a must. You may add a little more salt or crush some more garlic—be your own judge of flavor!
Using dried herbs instead of fresh: Dried might work in a pinch, but fresh can take your soup from okay to knock-your-socks-off delicious.

Alternatives & Substitutions

Let’s say you have a picky eater at home or a sudden dietary need to accommodate. No problem! The beauty of this soup is its flexibility.

Want to make it gluten-free? Swap the pasta for rice or just leave it out.
For vegetarians, ditch the chicken and opt for vegetable broth. Toss in some white beans for protein and keep the flavors flying high.
If dairy isn’t your jam, skip the cheese or go for nutritional yeast that packs flavor without the cow.

Feel free to mix and match. A little culinary creativity never hurt anyone, right?

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Go for real butter or olive oil for that rich flavor.

Can I add other vegetables? Absolutely! This soup is basically the ultimate canvas. Throw in some spinach, zucchini, or whatever you have chilling in the fridge.

Can I make this in advance? Absolutely. In fact, it gets better as it sits. Just store it in the fridge for up to three days and reheat when you’re ready to face the world again.

Is there a way to make this in a slow cooker? You betcha. Just toss everything in and let it cook on low for 6-8 hours. It’s like magic, but without the wand.

Can I freeze this soup? Yes! But remember, pasta can get mushy when frozen and reheated. You might want to whip it out without the pasta and cook fresh pasta when serving it.

What’s with the name “Italian Penicillin Soup”? It’s like a hug for your soul. Who needs real penicillin when you have a steaming bowl of flavorful goodness?

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. It’s time to slurp that Italian Penicillin Soup like a pro, and don’t forget to enjoy it with a sturdy hunk of bread to soak up all those velvety flavors. Remember, cooking is supposed to be fun, so don’t stress it too much. You got this, superstar! Happy cooking, my fellow food lover!

Italian Penicillin Soup