Description
When my nonna used to feel under the weather, she never reached for medicine bottles. Instead, she’d shuffle to the kitchen and begin chopping vegetables, filling the house with the most incredible aroma of garlic, herbs, and slowly simmering broth. Her Italian Penicillin Soup wasn’t just food—it was medicine in a bowl, passed down through generations of Italian mothers who understood that true healing comes from the heart and hearth.
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: 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.
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. This holy trinity of vegetables creates the flavor foundation that makes this soup so deeply satisfying. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let it brown.
Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. The key here is patience—let the chicken cook slowly to ensure it stays tender and infuses the broth with rich flavor.
Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. The vegetables should be tender, and your kitchen should smell absolutely divine. Remove the chicken breast carefully and set aside to cool slightly.
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste—remember that the flavors will concentrate as it continues to cook, so season gradually.
Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch from the pasta will slightly thicken the broth, creating that perfect comforting consistency that makes this soup so satisfying.
Remove the bay leaves and stir in fresh lemon juice and chopped parsley. The lemon brightens the entire soup, while the parsley adds a fresh herbal note that balances the rich, savory flavors. Taste and adjust seasoning as needed.
Nutrition
- Calories: 280-320 per serving
- Fat: 8-10 grams
- Carbohydrates: 22-25 grams
- Protein: 25-28 grams