Name: Italian Chicken Soup Comfort-Healing Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced; 3 medium carrots, sliced; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; Salt to taste; Freshly ground black pepper to taste; 2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped

Italian Penicillin Soup Recipe: Comfort Food That Heals is more than just a meal; it’s a warm hug in a bowl, a culinary remedy whispered down through generations. When the sniffles arrive or the chill sets in, there’s a primal urge for something deeply nourishing, something that not only fills your belly but also soothes your soul. This is where our Italian Penicillin Soup Recipe shines. People adore this dish for its uncanny ability to feel both incredibly simple and profoundly satisfying, offering a gentle embrace of familiar, wholesome flavors. What truly makes it special is the harmonious blend of tender chicken, hearty vegetables, and delicate pasta, all simmered in a flavorful broth that feels like pure liquid gold. It’s the kind of recipe that promises restorative power with every spoonful, a testament to the enduring magic of good food made with love.

Ingredients:

2 tablespoons extra virgin extract 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)
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

Preparing the Base

Sautéing the Aromatics

gin extract’s begin by building a robust flavor foundation for our Italian Penicillin Soup. In a large pot or Dutch oven, heat the 2 tablespogin extract of extra virgin olive oil over medium heat. Once the oil is shimmering but not smoking, add the 1 large diced onion. Stir the onion frequently, allowing it to soften and become translucent, which usually takes about 5-7 minutes. We’re not looking for browning here, just a gentle coaxing of its sweetness. Next, add the 3 sliced carrots and 3 chopped celery stalks. Continue to cook, stirring occasionally, for another 5-7 minutes. This step is crucial for developing a deeper flavor profile in the soup. The vegetables will start to soften and theigin extractatural sugars will begin to release. Finally, add the 4 minced garlic cloves. Garlic can burn easily, so we’ll only cook it for about 1 minute until it’s fragrant. Be sure to stir constantly during this minute to prevent any scorching. The aroma at this stage should be absolutely divine, a perfect prelude to the coming soup.

Building the Broth and Cooking the Chicken

Simmering the Flavors

Now it’s time to introduce the liquid and the star protein. Pour in the 8 cups of low-sodium chicken broth. If you’re opting for a vegetarian version, now is the time to use your vegetable broth. Add the 2 bay leaves, which will impart a subtle, earthy aroma as the soup simmers. Carefully place the whole chicken breast, bone-in and skin-on, into the pot. The bone and skin will add an incredible depth of flavor and richness to the broth as it cooks. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. We want a gentle bubble, not a rolling boil. This simmering process should last for about 25-30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). During this time, the flavors from the vegetables, herbs, and chicken will meld beautifully into a comforting broth.

Finishing the Soup

Adding Pasta and Final Touches

Once the chicken is cooked, carefully remove it from the pot and set it aside on a plate or cutting board to cool slightly. This will make it easier to handle. While the chicken is cooling, add the 1 cup of small pasta to the simmering broth. Refer to your pasta package for the specific cooking time, but typically small pasta like ditalini, orzo, or small shells will take about 8-10 minutes to cook until al dente. Stir the pasta occasionally to prevent it from sticking to the bottom of the pot. As the pasta cooks, we can prepare the chicken. Once it’s cool enough to handle, remove and discard the skin and bone. Shred or dice the chicken into bite-sized pieces. When the pasta is nearly al dente, stir in the shredded chicken back into the soup. This ensures the chicken is heated through without overcooking it.

Seasoning and Brightening

Now, let’s bring all the flavors together with some final seasoning. Stir in the 1 teaspoon of dried oregano and 1/2 teaspoon of dried thyme. If you enjoy a hint of warmth, now is the time to add the 1/4 teaspoon of red pepper flakes. Taste the soup and season generously with salt and freshly ground black pepper to your liking. Remember that the broth already has some sodium, so adjust accordingly. The final touch that elevates this soup from delicious to exceptional is the fresh lemon juice. Stir in the 2 tablespoons of fresh lemon juice just before serving. This brightens all the flavors and adds a wonderful zesty note that complements the savory broth perfectly. It’s like a little burst of sunshine in every spoonful.

Serving and Garnishing

Ladle the hot Italian Penicillin Soup into bowls. Garnish each serving generously with the 1/4 cup of fresh chopped parsley. The bright green parsley not only adds a beautiful visual appeal but also contributes a fresh, herbaceous flavor that cuts through the richness of the soup. Serve immediately. This soup is best enjoyed piping hot, providing maximum comfort and soothing warmth. It’s the perfect remedy for a chilly day or when you need a little pick-me-up. The combination of tender chicken, perfectly cooked pasta, and the flavorful broth makes this a truly satisfying meal.

Conclusion:

And there you have it – the wonderful Italian Penicillin Soup Recipe: Comfort Food That Heals! We hope you’ve enjoyed exploring this simple yet incredibly effective recipe. This soup is more than just a meal; it’s a warm hug in a bowl, designed to soothe your soul and banish those chilly blues or the first signs of a cold. Its fragrant herbs and hearty ingredients work harmoniously to create a deeply satisfying experience that will have you feeling better in no time. Don’t hesitate to make a big batch – it stores beautifully and is even more delicious the next day.

We highly recommend serving your Italian Penicillin Soup Recipe hot, perhaps with a side of crusty bread for dipping, or a sprinkle of fresh Parmesan cheese for an extra layer of flavor. For variations, feel free to add shredded chicken for a heartier meal, or a touch of chili flakes if you crave a little spice. Remember, the key is fresh, quality ingredients and a generous dose of love. So go ahead, whip up this delightful soup and experience the healing power of good food!

Frequently Asked Questions:

Can I make this Italian Penicillin Soup Recipe ahead of time?

Absolutely! This soup is perfect for meal prepping. In fact, the flavors often meld and deepen overnight, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.

What if I don’t have fresh gin extractger? Can I use dried?

Whilgin extractresh ginger offers the best flavor and aroma for this Italian Penicillin Soup Recipe, you can substitute about 1/4 to 1/2 teagin extracton of ground ginger for evgin extract tablespoon of fresh ginger called for. Keep in mind that the flavor will be slightly less vibrant.

Is this soup suitable for vegetarians?

The base Italian Penicillin Soup Recipe is naturally vegetarian! If you’d like to make it vegan, simply omit any Parmesan cheese garnish and ensure your vegetable broth is vegan.