Italian Penicillin Soup
A comforting chicken and small-pasta soup with a soffritto base, brightened with lemon and parsley.
| 2 tablespoons extra virgin olive oil | Sauté onion, carrots & celery 5-7 min | Stir in garlic, cook 1 min | Add broth, chicken & herbs, bring to boil | Simmer partly covered 25-30 min | Shred chicken (discard skin & bones), season | Boil with pasta until al dente | Remove bay, stir in lemon & parsley | Serve with cheese, oil & bread |
| 1 large onion, diced (about 1 cup) | ||||||||
| 3 medium carrots, sliced into rounds | ||||||||
| 3 celery stalks, chopped | ||||||||
| 4 garlic cloves, minced | ||||||||
| 1.9 L low-sodium chicken broth (or vegetable broth) | ||||||||
| 1 whole chicken breast, bone-in, skin-on (about 450 g) | ||||||||
| 2 bay leaves | ||||||||
| 1 teaspoon dried oregano | ||||||||
| 1/2 teaspoon dried thyme | ||||||||
| 1/4 teaspoon red pepper flakes (optional) | ||||||||
| Salt and freshly ground black pepper to taste | ||||||||
| 150 g small pasta (ditalini, orzo or small shells) | ||||||||
| 30 ml fresh lemon juice | ||||||||
| 15 g fresh parsley, chopped | ||||||||
| Freshly grated Parmigiano-Reggiano, for serving | ||||||||
| Extra virgin olive oil, for drizzling | ||||||||
| Crusty Italian bread, for serving |
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