This hearty Italian Penicillin Soup is warm and comforting, perfect for chilly days. Made with tender chicken, tasty veggies, and Italian herbs, it feels like a hug in a bowl.
I love how it’s super easy to make—just toss everything in and let it simmer. Plus, it’s great for sharing, but fair warning: you might want to keep it all to yourself! 😄
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds great flavor, but you can use any cooking oil you have on hand, like avocado or vegetable oil. I love the richness that olive oil brings to the soup.
Chicken Broth: Homemade broth is ideal for flavor, but low-sodium store-bought works well too. You can substitute vegetable broth for a lighter soup or if you’re making it vegetarian.
Pearl Barley or Orzo: These grains give the soup heartiness. If you’re gluten-sensitive, try using quinoa or rice instead. I prefer barley for its chewy texture!
Chicken: Shredded rotisserie chicken is perfect for convenience. If you’re vegetarian, skip the chicken or use chickpeas for protein instead.
Turmeric: This adds color and a hint of earthiness. If you don’t have it, try paprika for a milder flavor.
How Do You Get the Best Flavor from Your Vegetables?
Starting with properly sautéed vegetables is key for deep flavor in this soup. Here’s how to get the best out of your aromatics:
- Use medium heat to gradually soften the onions, garlic, carrots, and celery.
- Stir frequently to prevent burning; you want them to become translucent and fragrant, not browned.
- Let them cook for about 5-7 minutes until softened. This builds a flavorful base!
Taking your time with this step will boost the overall taste of your soup!
Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup pearl barley or orzo pasta
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked shredded chicken breast
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric (for color and subtle earthiness)
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Optional: a knob of butter for richness
How Much Time Will You Need?
This Italian Penicillin Soup takes about 10 minutes for prep and around 30-40 minutes for cooking. So, in total, you’ll need about 50 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced celery, and carrot. Cook these veggies for about 5-7 minutes, stirring occasionally, until they’re nice and soft. This is where your flavor base begins!
2. Add the Grains:
Next, stir in the pearl barley or orzo and toast it for about 1-2 minutes. This step enhances their flavor and makes them nice and tasty when simmered.
3. Bring in the Broth:
Now, it’s time to pour in that chicken broth and bring everything to a boil. Get those flavors mingling and bubbling!
4. Simmer Away:
Once boiling, reduce the heat to let it simmer. Add in the dried oregano, thyme, turmeric, salt, and pepper. Let it cook uncovered until the barley is tender, about 30 minutes, or if using orzo, about 10-12 minutes. The house will start smelling amazing!
5. Add Chicken:
After the pasta or barley is done, toss in the cooked shredded chicken. Allow it to warm through while continuing to simmer. You want all the goodness combined!
6. Final Touches:
Squeeze in the juice of one lemon for a fresh zesty flavor and taste for seasoning. Adjust the salt and pepper if necessary.
7. Add Butter (Optional):
If you’re feeling indulgent, stir in a knob of butter for an extra rich flavor. It makes the soup even more comforting!
8. Serve it Up:
Ladle the soup into bowls, sprinkle with fresh chopped parsley for a pop of color and fresh flavor, and enjoy your warm, hearty Italian Penicillin Soup!
This nourishing soup is a fantastic remedy for a chilly day or a cozy meal anytime. Enjoy every warm spoonful!
Can I Use Different Types of Pasta?
Absolutely! While pearl barley and orzo are traditional, feel free to use any small pasta like ditalini or even gluten-free pasta if needed. Just adjust the cooking time accordingly as different pastas may require different cooking durations.
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegetarian?
Yes! You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead. For added protein, consider adding beans like cannellini or chickpeas.
Is This Soup Freezable?
Yes, you can freeze the soup for up to 3 months! Just make sure to let it cool completely before transferring it to freezer-safe containers. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop.
