Welcome to Patricia Universe! I’m Patricia, and I believe that a truly great dinner recipe should be both nourishing and effortlessly simple. That’s why I’m sharing my favorite quick and easy recipe for Italian Penicillin Soup. This isn’t just any chicken noodle soup; it’s a bowl of pure comfort, ready in about an hour, making it the perfect easy recipes for dinner solution for busy weeknights. If you’re looking for an easy recipes for dinner that feels like a warm hug, you’ve found it.
Table of Contents
- What Is “Italian Penicillin” Soup?
- Why This Easy Dinner Recipe Works
- The Magic of Simple Ingredients
- Making Ahead and Storing: The Ultimate Weeknight Hack
- Serving Suggestions to Complete Your Meal
- Final Thoughts from My Kitchen to Yours
- The Recipe: Quick Italian Penicillin Soup
- Notes & Tips for Success
Key Takeaways
- Ultimate Comfort Food: This hearty chicken noodle soup, known as “Italian Penicillin,” is the definition of a comforting meal.
- Truly Quick & Easy: With simple steps and common ingredients, it’s one of the best easy recipes for dinner you can make in under an hour.
- Healthy & Hearty: Packed with vegetables, lean protein, and a flavorful broth, it’s a nourishing choice for the whole family.
- Perfect for Meal Prep: The soup stores and reheats beautifully, making it an ideal quick and easy dinner recipe for busy schedules.
- Customizable: Easily adapt it to be gluten-free, creamier, or packed with extra veggies.
What Is “Italian Penicillin” Soup?
You’ve probably heard of Jewish Penicillin, the classic chicken soup revered for its restorative powers. This version takes inspiration from that tradition but adds a sunny, Italian-American twist. We use a base of aromatic onions, carrots, and celery (the classic soffritto), then build layers of flavor with garlic, Italian seasoning, and a bright finish of lemon and parsley. The result is a soup that’s deeply comforting yet surprisingly vibrant—a bowl that promises to soothe and satisfy in equal measure. It’s the kind of easy dinner recipes that becomes a cherished staple in your home cookbook.
Why This Easy Dinner Recipe Works
In my quest for the perfect simple and easy recipes for dinner, I’ve learned that success lies in a few key principles, all of which this soup embodies. First, it’s a true one-pot wonder, minimizing cleanup. Second, it uses the simmering time to develop rich flavor while the chicken becomes tender and easy to shred. Finally, it’s incredibly forgiving and adaptable. Whether you have chicken breasts or thighs, wide egg noodles or gluten-free pasta, this recipe welcomes your adjustments. It consistently delivers a hearty, restaurant-quality meal with minimal fuss, which is the ultimate goal of any great weeknight dinner idea.
The Magic of Simple Ingredients
Don’t let the short ingredient list fool you. Each component in this soup plays a crucial role. The olive oil forms a rich base for sautéing, the soffritto creates a sweet, savory foundation, and the Italian seasoning (a blend of herbs like oregano, basil, and thyme) infuses the broth with Mediterranean warmth. Using a good-quality, low-sodium chicken broth allows you to control the seasoning perfectly. The fresh parsley and optional lemon juice added at the end are non-negotiable—they provide a burst of freshness that lifts the entire dish, transforming it from a good soup into a great one. This focus on quality basics is what makes for truly successful healthy easy recipes.
Making Ahead and Storing: The Ultimate Weeknight Hack
This soup is a meal-prepper’s dream, which is why it’s one of my top recommendations for quick and easy dinner recipes for family. You can prepare the entire soup, let it cool, and store it in the refrigerator for up to four days. The flavors actually meld and improve overnight. A pro tip: if you know you’ll be storing leftovers, consider slightly undercooking the noodles or keeping them separate until you reheat. This prevents them from becoming too soft. When you’re ready to eat, simply reheat a portion on the stovetop or in the microwave, adding a splash of water or broth if it has thickened. It’s the easiest path to a wholesome, homemade meal on even the most chaotic evenings.
Serving Suggestions to Complete Your Meal
While this soup is a complete meal in a bowl, pairing it with the right side can turn dinner into a special occasion. For a classic Italian touch, serve it with a side of warm, crusty bread or garlic breadsticks for dipping. A simple green salad with a light vinaigrette provides a crisp, refreshing contrast. If you’re serving a crowd or want a heartier spread, it pairs wonderfully with a simple grilled cheese sandwich or a light antipasto platter. These quick and easy recipes for dinner combinations ensure everyone leaves the table fully satisfied.
Final Thoughts from My Kitchen to Yours
Food, at its best, is about connection and comfort. This Italian Penicillin Soup is more than just another entry in your collection of easy recipes for dinner; it’s a recipe built for sharing, for quiet nights in, and for feeling better from the inside out. It proves that you don’t need complex techniques or exotic ingredients to create something truly wonderful. I hope this soup finds a regular spot in your dinner rotation and brings as much warmth and joy to your table as it has to mine. For more simple, flavorful ideas that make weeknight cooking a pleasure, explore all the recipes waiting for you at Patricia Universe.
Quick and Easy Italian Penicillin Soup (Chicken Noodle Soup)
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 teaspoons Italian seasoning
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups wide egg noodles (or pasta of choice)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Juice of 1 lemon (optional, for brightness)
- Grated Parmesan cheese, for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Simmer Soup: Pour in the chicken broth and add the chicken, Italian seasoning, and bay leaf. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf.
- Cook Noodles: Return the shredded chicken to the pot. Increase the heat to bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until al dente.
- Finish and Serve: Stir in the chopped parsley and lemon juice (if using). Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with additional parsley and a generous sprinkle of Parmesan cheese. Serve hot.
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