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- Whole chicken (approximately 3-4 lbs), cut into manageable pieces - 8 cups low-sodium chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 cup diced tomatoes, fresh or canned (well-drained) - 1 cup acini di pepe or small pasta - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional, for a touch of heat) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) - Zest of 1 lemon When making Italian Penicillin Chicken Soup, I always start with these core ingredients. The whole chicken adds rich flavor and protein. Using low-sodium chicken broth allows for better control of salt. Fresh vegetables like onion, garlic, carrots, and celery create a great base. Diced tomatoes give a nice texture and sweetness. I love using acini di pepe pasta because it cooks quickly and adds a fun bite. You can swap it for any small pasta you prefer. Herbs like oregano and basil bring a classic Italian taste. Red pepper flakes add a hint of heat, but you can skip them if you want a milder soup. Finally, fresh parsley and lemon zest brighten the dish and make it special. Gather these ingredients, and you’ll be on your way to making a warm and nourishing soup that feels like a hug in a bowl. {{ingredient_image_2}} - Sauté onion and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Cook them for about 3-4 minutes until they are soft and fragrant. Stir them occasionally to avoid burning. - Add carrots and celery: Next, add 3 diced carrots and 2 diced celery stalks to the pot. Cook these for about 5 minutes, stirring often. This helps to soften the veggies and brings out their flavors. - Combine broth and chicken: Carefully pour in 8 cups of low-sodium chicken broth. Add a whole chicken, cut into manageable pieces. Raise the heat to bring it to a gentle boil. Then, lower the heat to let it simmer. - Add tomatoes and seasonings: Stir in 1 cup of diced tomatoes, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. If you like some heat, add 1/2 teaspoon of red pepper flakes. Taste and season with salt and black pepper. - Simmer and shred chicken: Cover the pot and let it simmer for 25-30 minutes. The chicken should be fully cooked and tender. Use a slotted spoon to take out the chicken pieces. Let them cool for a bit. - Cook pasta: Shred the chicken off the bones and return the meat to the pot. Add 1 cup of acini di pepe or small pasta. Cook according to package instructions, usually about 8-10 minutes, until it’s al dente. Stir often to prevent sticking. - Garnish and serve: Remove the pot from heat and mix in the zest of 1 lemon and some chopped fresh parsley. Taste the soup again and adjust seasonings if needed. Serve hot in bowls, garnished with more parsley or lemon zest. Enjoy your nourishing Italian Penicillin Chicken Soup! To make this soup shine, adjust the seasonings. Taste as you go! If you want more depth, add salt and pepper to your liking. Dried oregano and basil are great choices. These herbs add warmth and earthiness. If you enjoy spice, try adding red pepper flakes for a little kick. Just remember, a little goes a long way! You can choose how thick or thin you want your soup. If you prefer a thicker soup, let it simmer longer. This helps the flavors blend better. If it gets too thick, add more broth or water. Stir it well, and keep adjusting until you reach your desired consistency. Using a pressure cooker can speed up cooking time. It cooks the chicken quick and keeps it juicy. If you use the stovetop, be patient and let it simmer. After cooking, shredding the chicken is simple. Use two forks to pull apart the meat. This makes it easy to mix back into the soup. Enjoy the process! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor of your soup. Freshness ensures a vibrant taste and better nutrition. Customize Your Pasta: You can substitute acini di pepe with any small pasta like orzo or ditalini. Just adjust the cooking time according to the pasta package instructions. Make it Ahead: This soup tastes even better the next day! Make it ahead of time and store in the fridge. Reheat gently on the stove before serving. Add More Veggies: Feel free to add more vegetables such as zucchini, spinach, or kale for added nutrition and flavor. Just toss them in during the last few minutes of cooking. {{image_4}} You can make Italian Penicillin Chicken Soup your own. Add different vegetables to it. Spinach or zucchini works well. These veggies add color and nutrition. You can also try different types of pasta. Small shells or ditalini can replace acini di pepe. This keeps the dish fresh and fun. If you need gluten-free options, use gluten-free pasta. This keeps the soup safe for those with gluten issues. You can also make low-fat variations. Use skinless chicken and less oil. This way, you enjoy a light and healthy soup. Want to add some brightness? Try adding lemon juice or zest. It gives the soup a fresh kick. You can also experiment with different herbs. Thyme or rosemary can create unique flavor profiles. Each choice adds a special touch to your soup. To keep your Italian Penicillin Chicken Soup fresh, store it in an airtight container. Let the soup cool to room temperature first. Then, seal the container and place it in the fridge. This method keeps the soup safe and tasty. Leftovers stay good for up to four days. When storing, try to divide the soup into smaller portions. This way, you can grab just what you need. If you want to save some soup for later, freezing is a great option. Portion out the soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date and type of soup. To reheat, move the soup from the freezer to the fridge the night before. This way, it thaws gently. When ready to eat, heat it on the stove over low heat. Stir often until it warms through. You can also use a microwave, but be sure to cover the container to avoid spills. In the fridge, your soup can last about four days. If you freeze it, the soup stays good for up to three months. Check for signs of spoilage before eating. If the soup smells sour or has mold, it's best to throw it away. It's always safer to trust your nose and eyes. Enjoy your delicious soup while it's fresh! Italian Penicillin Chicken Soup is a warm and hearty dish. It combines chicken, vegetables, and pasta in a rich broth. Many call it "penicillin" for its comforting and healing properties. This soup is perfect for cold days or when you're feeling under the weather. Making this soup takes about one hour. You will spend around fifteen minutes prepping the ingredients. The cooking time is about forty-five minutes. This includes simmering the broth and cooking the chicken and pasta. Yes, you can use chicken thighs. They add extra flavor and tenderness. Just adjust the cooking time if needed. Thighs may take less time to cook than a whole chicken. Ensure the chicken reaches a safe internal temperature. To spice up your soup, add more red pepper flakes. You can also include chopped jalapeños or a dash of hot sauce. Start with a small amount, then taste as you go. Adjust the heat to your liking. This soup pairs well with crusty bread or a fresh salad. You can also serve it with garlic bread for a tasty side. Consider a light dessert, like fruit or sorbet, to finish the meal. This blog covered the art of making Italian Penicillin Chicken Soup. We discussed key ingredients, like whole chicken and fresh vegetables, along with the best herbs and spices. You learned step-by-step cooking techniques and tips to adjust flavor and consistency. Exploring variations and storage methods helps you customize and keep your soup fresh. In closing, this soup offers warmth, comfort, and endless flavor options. Enjoy making your own version!

Italian Penicillin Chicken Soup

A comforting chicken soup with vegetables, herbs, and small pasta, perfect for cold days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 whole chicken (approximately 3-4 lbs), cut into manageable pieces
  • 8 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup diced tomatoes, fresh or canned (well-drained)
  • 1 cup acini di pepe or small pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 tablespoons olive oil
  • to taste Salt and freshly ground black pepper
  • to garnish Fresh parsley, chopped
  • 1 zest of lemon

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they turn translucent and fragrant. Stir occasionally to prevent burning.
  • Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften. Stir occasionally to ensure even cooking.
  • Carefully pour in the low-sodium chicken broth and add the chicken pieces. Increase the heat to bring the mixture to a gentle boil, then lower the heat to maintain a simmer.
  • Stir in the diced tomatoes, dried oregano, dried basil, and red pepper flakes (if desired). Season the soup with salt and freshly ground black pepper to your taste.
  • Cover the pot and allow the soup to simmer for about 25-30 minutes, or until the chicken is fully cooked and tender. Use a slotted spoon to carefully remove the chicken pieces from the pot once done.
  • Once the chicken has cooled slightly, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken back to the pot, stirring to combine.
  • Add the acini di pepe or small pasta to the soup and cook according to the package instructions, which is typically about 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
  • After the pasta is cooked, remove the pot from heat and fold in the lemon zest and freshly chopped parsley for a refreshing burst of flavor.
  • Taste the soup and adjust the seasoning as necessary, adding more salt, pepper, or herbs based on your preference.
  • Serve the soup hot in bowls, garnished with additional fresh parsley or a light sprinkling of lemon zest for an extra pop of color and flavor.

Notes

Feel free to adjust the herbs and spices to your taste.
Keyword chicken soup, comfort food, Italian