If you are craving a soul-warming bowl that feels like a big, cozy hug, this Italian Penicillin Soup Recipe is exactly what you need. It’s a simple yet deeply satisfying chicken soup, packed with wholesome vegetables and fragrant oregano, simmered to perfection with tender chicken thighs. Whether it’s a chilly evening or you’re feeling under the weather, this recipe offers gentle nourishment with a delicious Italian twist that lifts your spirits and fills your kitchen with inviting aromas.
Ingredients You’ll Need
Each ingredient in this Italian Penicillin Soup Recipe is chosen to build layers of flavor and texture without overwhelming your pantry list. The fresh veggies add sweetness and depth, while the chicken delivers hearty richness. Every element plays a crucial role in bringing this comforting soup to life.
- Boneless chicken thighs (1 lb): Juicy and tender, they make the soup rich and satisfying without drying out.
- Carrots, chopped (2 medium): Add a subtle sweetness and vibrant color that brighten the broth beautifully.
- Celery stalks, chopped (2): Provide a mild, savory crunch and classic aroma essential in chicken soups.
- Onion, diced (1 medium): Creates a flavorful base with natural sweetness once sautéed to translucence.
- Garlic cloves, minced (3): Bring their unmistakable warmth and depth, building complexity in every spoonful.
- Low-sodium chicken broth (4 cups): The heart of the soup’s liquid, offering a gentle chicken flavor that ties everything together.
- Dried oregano (1 tsp): Adds a distinctive Italian herbal lift that sets this soup apart with subtle earthiness.
- Small pasta like orzo (optional): Adds a lovely, tender bite if you want a more filling, textural contrast.
- Olive oil (for sautéing): Not listed above but essential to caramelize the onions and garlic, providing richness.
How to Make Italian Penicillin Soup Recipe
Step 1: Prep Your Ingredients
Start by chopping your carrots and celery into bite-sized pieces. Dice the onion finely and mince the garlic cloves. Having everything prepped before you heat the pan makes the cooking process smooth and enjoyable.
Step 2: Sauté Onion and Garlic
Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring often, until it turns translucent and soft. Then toss in the minced garlic and cook for another minute until it releases its fragrant aroma. This forms the flavor foundation for the soup and makes your kitchen smell amazing.
Step 3: Brown the Chicken Thighs
Place the boneless chicken thighs in the pot with the onions and garlic, allowing them to sear and develop a light golden crust on both sides. This step locks in juices and creates depth in flavor, which is crucial for that rich, comforting taste we want in the Italian Penicillin Soup Recipe.
Step 4: Add Carrots and Celery
Stir in the chopped carrots and celery, letting them mingle with the chicken and aromatics for about five minutes. This short cook softens the vegetables just enough and lets their natural sweetness begin to infuse the broth.
Step 5: Simmer with Broth
Pour in the low-sodium chicken broth, making sure the ingredients are fully submerged. Bring the pot to a gentle boil, then reduce to a simmer. Let everything cook together for approximately 20 minutes so the flavors unite and the chicken becomes tender and juicy.
Step 6: Season and Add Pasta (Optional)
Sprinkle in the dried oregano and give the soup a good stir. Now is the moment to check if it needs a pinch of salt or pepper. If you’re adding pasta like orzo, toss it in during the last 10 minutes of cooking so it cooks perfectly and absorbs the delicate flavors without getting mushy.
Step 7: Finish and Serve
Once the chicken is tender, and the pasta, if used, is cooked through, remove the pot from heat. Your Italian Penicillin Soup Recipe is ready to fill bowls with its comforting warmth. Serve immediately with a side of crusty bread to soak up every last drop of this delicious broth.
How to Serve Italian Penicillin Soup Recipe
Garnishes
Adding fresh garnishes brings an extra pop of flavor and visual delight. Sprinkle chopped fresh parsley or basil over the soup just before serving for a burst of herbaceous brightness. A light drizzle of good-quality extra virgin olive oil can also add a luscious finish that makes each bowl feel elevated.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic toast, which is perfect for dipping. A simple green salad with a tangy vinaigrette complements the richness of the soup and brings a fresh contrast to your meal, making it wonderfully balanced.
Creative Ways to Present
For an inviting family-style presentation, serve the soup in individual rustic bowls and place a small ramekin of grated Parmesan cheese on the side. It’s fun for guests to customize their bowls with cheese or a squeeze of lemon for a bright, unexpected twist. Another idea is to ladle the soup into hollowed-out bread bowls for an impressive, cozy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Penicillin Soup Recipe keeps well refrigerated in an airtight container for up to 3 days. The flavors often deepen overnight, making your next meal even more enjoyable. Just be sure to store the soup separately from any pasta if you want to avoid it getting overly soft.
Freezing
This soup freezes wonderfully, which is perfect when you want to batch cook. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. For best texture, freeze without the pasta and add fresh pasta after reheating.
Reheating
Reheat the soup gently in a pot over low to medium heat, stirring occasionally until warmed through. If it seems too thick, add a splash of broth or water to loosen it up. If you froze the soup without pasta, cook fresh pasta separately and add it when serving for that ideal texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to stay juicier and impart more flavor. If using breast, avoid overcooking to keep the meat tender.
Is this soup suitable for low-sodium diets?
Yes, using low-sodium chicken broth allows you to control the salt level easily. You can adjust seasoning at the end to suit your taste and dietary needs.
Can I make this recipe vegetarian?
While traditional Italian Penicillin Soup Recipe centers around chicken, you can swap chicken broth for vegetable broth and leave out the meat. Add hearty vegetables like mushrooms or beans to boost protein and texture.
What pasta works best in this soup?
Small shapes like orzo, acini di pepe, or ditalini are ideal because they cook quickly and blend naturally into the soup without overpowering it.
How long can I simmer the soup?
Simmering for about 20 minutes is perfect to tenderize the chicken and meld flavors, but you can go longer on low heat for richer depth if you prefer, just watch the pasta so it doesn’t get mushy.
Final Thoughts
There is something truly comforting and joyful about making and savoring the Italian Penicillin Soup Recipe. It’s one of those dishes that feels like home with every spoonful, simple enough to make any day special. I encourage you to try this recipe soon—it’s a little taste of warmth and love that never goes out of style.
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
Description
This comforting Italian Penicillin Soup features tender boneless chicken thighs simmered with fresh vegetables, aromatic garlic, and oregano in a flavorful low-sodium chicken broth. Enhanced with optional small pasta like orzo, this hearty soup is perfect for a cozy meal that warms you up from the inside out.
Ingredients
Meat
- 1 lb boneless chicken thighs
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Seasoning
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1–2 tbsp olive oil (for sautéing)
Optional
- Small pasta (e.g., orzo) – amount as desired
Instructions
- Prepare Ingredients: Chop the carrots and celery, dice the onion, and mince the garlic cloves thoroughly to ensure even cooking and flavor distribution.
- Sauté Onions and Garlic: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Sear Chicken Thighs: Place the boneless chicken thighs in the pot with the onions and garlic. Cook for 4-5 minutes per side until they develop a light brown color, which adds depth to the soup’s flavor.
- Add Vegetables: Stir in the chopped carrots and celery. Cook the mixture for around 5 minutes to slightly soften the vegetables and blend the flavors.
- Add Broth and Simmer: Pour in 4 cups of low-sodium chicken broth, ensuring the ingredients are fully covered. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes to allow the chicken to cook through and flavors to meld.
- Season and Add Pasta: Stir in 1 teaspoon of dried oregano and season with salt and pepper to taste. If using, add the small pasta such as orzo during the last 10 minutes of cooking so it becomes tender but not mushy.
- Serve: Ladle the hot soup into bowls and serve immediately, preferably with crusty bread to soak up the flavorful broth.
Notes
- Using boneless chicken thighs ensures tenderness and rich flavor.
- You can substitute orzo with other small pasta like ditalini or small shells.
- Adjust seasoning after simmering to suit your taste.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a thicker soup, shred the chicken and stir it back into the broth before serving.
