Delicious Italian Penicillin Soup Recipe
The Italian penicillin soup is a chicken soup recipe that is influenced and inspired by Italians which ultimately changed what it originally looks, feels and tastes like, hence the new name; Italian Penicillin soup. It is a delicacy that is enjoyed for the warm deliciousness it provides. Filled with aromatic herbs, tender chicken, nutrient-rich greens, and a refreshing hint of lemon, Italian penicillin soup is the ultimate comfort food. Whether you’re nursing a cold, battling the winter blues, or just craving a hearty yet light meal, this soup is your go-to remedy.
If you haven’t had this delicious soup and want to try it, or this is your first time of hearing about Italian penicillin soup, then this easy-to-follow recipe would guide you to make the best version you would enjoy so much.
Delicious Italian Penicillin Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Cutting board and knife
- Medium saucepan (to cook the pasta)
- Strainer (optional, for separating herbs)
Ingredients
For the Broth:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 pound bone-in chicken thighs or drumsticks skin removed for lower fat content
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
For the Soup:
- 1 cup cooked small pasta like ditalini or orzo
- 1 cup chopped kale or spinach
- Juice of 1 lemon
- 2 tablespoons fresh parsley chopped
- Freshly grated Parmesan cheese for garnish (optional)
Instructions
Prepare the Base:
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Cook the Chicken:
- Add the chicken pieces to the pot and cook for 2–3 minutes on each side.
- Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer.
- Add the bay leaf, rosemary, and thyme. Cover and simmer for 25–30 minutes, or until the chicken is tender and cooked through.
Shred the Chicken:
- Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
Add Final Ingredients:
- Stir in the cooked pasta and chopped kale or spinach. Simmer for another 5–7 minutes until the greens are tender.
- Remove the bay leaf and herb sprigs.
Finish with Lemon and Parsley:
- Stir in the lemon juice and parsley. Adjust seasoning with salt and pepper.
Serve:
- Ladle into bowls and garnish with Parmesan cheese, if desired. Serve warm with crusty bread for dipping.
Notes
More Tips To Enjoy Your Italian Penicillin Soup
- For a richer broth, use a mix of chicken thighs and drumsticks or add a Parmesan rind while the soup simmers.
- To make this gluten-free, substitute the pasta with rice or gluten-free noodles.
- This soup has a long shelf life if frozen very well. It can last for up to 3 months when frozen.
