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Moist and Buttery Homemade Delight Recipe

Moist and Buttery Homemade Delight Recipe
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★★★★★

5.1 from 22 reviews

Italian Penicillin Soup is a comforting, nourishing recipe featuring a savory broth simmered with chicken, aromatic vegetables, herbs, and pasta. Designed as a healing and flavorful remedy, this soup combines tender shredded chicken, fresh lemon juice, and Parmigiano-Reggiano cheese for a soul-warming meal perfect for cold days or recuperation.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons extra virgin 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)

Seasonings & Aromatics

  • 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

Garnishes & Finishing Touches

  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Instructions

  1. Build the Aromatic Base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant—avoid browning the garlic.
  2. Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and optional red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer to cook the chicken slowly and infuse flavors.
  3. Simmer Until Tender: Partially cover and simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Vegetables should be tender; then remove the chicken breast and set aside to cool.
  4. Shred and Season: Once cool enough, remove skin and bones from the chicken, shred the meat with two forks into bite-sized pieces. Season the broth with salt and pepper gradually, tasting to balance flavors as the soup continues cooking.
  5. Cook the Pasta: Return shredded chicken to the pot and bring the soup back to a boil. Add the pasta and cook until al dente according to package instructions. The pasta starch will slightly thicken the broth.
  6. Finish with Fresh Elements: Remove bay leaves, stir in fresh lemon juice and chopped parsley to brighten and freshen the soup. Taste and adjust seasoning as needed. Serve garnished with Parmigiano-Reggiano and a drizzle of extra virgin olive oil, alongside crusty Italian bread.

Notes

  • For a gluten-free option, replace pasta with rice, quinoa, or omit entirely.
  • To make vegetarian, omit chicken and use vegetable broth; add white beans for protein.
  • Omit cheese or use nutritional yeast for a dairy-free modification.
  • Avoid overcooking chicken to keep it tender; remove as soon as it shreds easily.
  • Add pasta at the end to prevent it from becoming mushy and thickening the soup too much.
  • Season gradually to avoid oversalting; cheese and bread add extra salt.
  • Store refrigerated up to 4 days or frozen up to 3 months; freeze without pasta for best texture.
  • Reheat gently on stovetop and add broth or water if soup thickens too much.

Nutrition

Keywords: Italian Penicillin Soup, chicken soup, comforting soup, healing soup, Italian soup, easy soup recipe, healthy soup, chicken broth soup

Find it online: https://ellaeatsdaily.com/moist-and-buttery-homemade-delight-recipe/