If you’re craving a soul-soothing, wholesome dish that feels like a warm hug on a chilly day, you’ve got to try this Italian Penicillin Soup Recipe. It’s a brilliant blend of tender chicken thighs, vibrant vegetables, and fragrant herbs all simmered to perfection in a rich chicken broth. Each spoonful feels comforting and nourishing in a way that only a homemade soup can deliver. Whether you’re aiming for a quick weeknight meal or a cozy lunch to share with loved ones, this recipe has a special way of turning simple ingredients into something truly memorable.
Ingredients You’ll Need
What makes this Italian Penicillin Soup Recipe so wonderful is how straightforward and accessible its ingredients are. Each one plays a crucial role, whether it is adding depth of flavor, texture, or a burst of color to the bowl.
- Boneless chicken thighs: Juicy and tender, these form the hearty base of the soup without drying out.
- Carrots: Chopped for a slight sweetness and vibrant orange color that brightens the dish.
- Celery stalks: Adds a subtle crunch and refreshing note that balances the richness.
- Onion: Diced to bring a savory foundation and natural sweetness as it cooks down.
- Garlic cloves: Minced to infuse a punch of aromatic flavor essential to Mediterranean cooking.
- Low-sodium chicken broth: The comforting liquid that melds all flavors while keeping control over sodium.
- Dried oregano: A classic herb that provides a warm, slightly peppery essence.
- Small pasta (optional): Such as orzo, for a satisfying texture and to make the soup a little more filling.
How to Make Italian Penicillin Soup Recipe
Step 1: Prep Your Veggies and Garlic
Start by chopping the carrots and celery into bite-sized pieces, dicing the onion finely, and mincing the garlic cloves. This prep work sets the stage for a perfectly balanced soup where each ingredient cooks evenly and releases its flavor beautifully.
Step 2: Sauté Onions and Garlic
Heat olive oil in a large pot over medium heat and add your diced onions. Stir them gently until they become translucent and tender—this takes about 5 minutes. Then toss in the minced garlic and sauté just until fragrant, being careful not to burn it. This foundational step awakens the flavors and creates that irresistible aromatic base.
Step 3: Sear the Chicken Thighs
Add the boneless chicken thighs directly to the pot, letting them cook without moving for a couple of minutes on each side until they’re lightly golden. This browning adds depth and a wonderfully rich flavor that infuses the soup later on.
Step 4: Add Carrots and Celery
Toss in your chopped carrots and celery and stir them into the mix, letting the vegetables soften slightly for about five minutes. This not only enhances their natural sweetness but also infuses the soup with those fresh garden aromas we all love.
Step 5: Pour in Broth and Simmer
Pour the chicken broth over all the ingredients until everything is covered. Increase the heat to bring the liquid to a boil, then reduce it to a gentle simmer. Let it bubble away for about 20 minutes, during which the chicken will cook through and the flavors meld into a beautiful harmony.
Step 6: Season and Add Pasta (Optional)
Sprinkle in the dried oregano and give the soup a good stir. Taste and adjust the seasoning with salt and pepper if needed. If you’re adding small pasta like orzo, now’s the perfect time — toss it in during the last 10 minutes of cooking so it cooks tender but not mushy.
Step 7: Serve While Hot
Once everything is cooked and seasoned just right, ladle the Italian Penicillin Soup Recipe into bowls and get ready to enjoy its comforting warmth. It pairs beautifully with a slice of crusty bread for soaking up every last drop.
How to Serve Italian Penicillin Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese can elevate the soup’s appearance and flavor. A drizzle of extra virgin olive oil just before serving adds a silky finish and a touch of richness that’s utterly irresistible.
Side Dishes
This soup shines well with simple sides. A crisp green salad with a light vinaigrette or a basket of warm garlic bread complements the comforting, hearty nature of the soup without overwhelming it.
Creative Ways to Present
For a rustic touch, serve the soup in mini bread bowls or individual mason jars at a dinner party. You can also layer some grilled vegetables on top for extra color and texture, turning this humble dish into a centerpiece-worthy creation.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Penicillin Soup Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve freshness and make reheating a breeze for a quick, comforting meal the next day.
Freezing
You can freeze this soup to enjoy later — just make sure to cool it completely before transferring to a freezer-safe container. It should keep well for up to three months. Keep any pasta separate if possible, as it tends to absorb too much liquid and become mushy when frozen.
Reheating
Gently reheat the soup on the stove over low heat, stirring occasionally until warmed through. If it’s too thick after reheating, simply add a splash of chicken broth or water to bring it back to the perfect consistency.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind that thighs tend to stay moister and more flavorful throughout cooking, making the soup richer.
Is the pasta necessary in the Italian Penicillin Soup Recipe?
The pasta is optional and adds a nice texture, but the soup is delicious on its own without it, especially if you prefer a lighter broth.
Can I make this soup vegetarian?
To make a vegetarian version, swap the chicken for hearty mushrooms and use vegetable broth instead of chicken broth. While it won’t have the same depth from the meat, it remains wonderfully tasty.
How spicy is the Italian Penicillin Soup Recipe?
This soup is mild and comforting, with no heat in its traditional form, making it ideal for all ages and taste preferences.
What’s the best way to store leftover soup with pasta?
Since pasta can become mushy, it’s best to store the soup and pasta separately if possible, then combine them when reheating for the best texture.
Final Thoughts
This Italian Penicillin Soup Recipe is one of those dishes you’ll return to time and again because it feels like home in a bowl. Its heartwarming flavors and simple preparation make it perfect for any occasion. I warmly encourage you to give it a try—it’s a tasty way to brighten your day and nourish your soul at the same time!
Print
Italian Penicillin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This Italian Penicillin Soup is a hearty and comforting chicken soup featuring tender boneless chicken thighs, aromatic vegetables, and a touch of oregano. Sautéed onions and garlic create a flavorful base, while the slow simmer melds the ingredients into a warming and nourishing meal. Optionally enhanced with small pasta like orzo, it’s perfect served hot alongside crusty bread.
Ingredients
Proteins
- 1 lb boneless chicken thighs
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- Small pasta (e.g., orzo) – optional
- Olive oil for sautéing (approximately 1-2 tbsp)
Instructions
- Prepare ingredients: Chop the carrots and celery into small pieces, dice the onion, and mince the garlic to have everything ready for cooking.
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sear chicken thighs: Place the boneless chicken thighs into the pot and cook until they are lightly browned on both sides, about 3-4 minutes per side. This step helps to enhance flavor.
- Add vegetables: Stir in the chopped carrots and celery, cooking them for another five minutes to soften slightly and combine flavors.
- Simmer with broth: Pour in the low-sodium chicken broth, ensuring it covers all ingredients. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook soup: Let the soup simmer for about 20 minutes to fully cook the chicken and meld the flavors together.
- Season and add pasta: Add the dried oregano and adjust the seasoning with salt and pepper if needed. If desired, add small pasta like orzo during the last ten minutes of cooking so it cooks fully but doesn’t become mushy.
- Serve: Once cooked, serve the soup hot with crusty bread for dipping and enjoy a warm, wholesome meal.
Notes
- You can substitute boneless chicken thighs with chicken breast if preferred, but thighs provide more moisture and flavor.
- Using low-sodium chicken broth helps control the saltiness, but taste and adjust seasoning as necessary.
- Small pasta like orzo is optional; you can also leave it out for a lighter soup.
- For a richer soup, add a splash of white wine during the sauté step before adding broth, if desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
