Italian Penicillin Soup mixes chicken, small pasta, and lemon for a clear, tasty broth. It cooks fast and comforts people of all ages. For another quick and easy soup idea, try an easy 4-ingredient potato soup to see how few ingredients can still make a great meal.
Why make this recipe
This soup is warm, simple, and healing. It uses common pantry items and makes a mild, bright broth. It is good when you feel under the weather or when you want an easy, cozy meal.
How to make Italian Penicillin Soup
- Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until the onion is soft and clear.
- Stir in the garlic and cook 1 more minute until you smell it.
- Pour in the chicken broth and place the chicken breast in the pot. Add the bay leaves, oregano, thyme, and red pepper flakes if you like heat. Bring to a low boil, then lower the heat to a steady simmer.
- Partially cover and simmer 25–30 minutes, until the chicken is cooked through and easy to shred. Remove the chicken and cool a bit.
- Take off the skin and bones, shred the meat, and put it back in the pot. Season with salt and black pepper.
- Bring the soup to a gentle boil, add the small pasta, and cook until al dente as the package says. The pasta will make the broth a bit thicker.
- Remove the bay leaves. Stir in lemon juice and chopped parsley. Taste and fix the salt and pepper. Serve with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty bread.
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), 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, Substitution notes: For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Directions :
Build the Aromatic Base: Heat olive oil in a large 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., Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer., Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly., Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste., Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth., Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.
How to serve Italian Penicillin Soup
Serve hot in bowls. Add grated Parmigiano-Reggiano on top. Drizzle a little extra virgin olive oil over each bowl. Offer crusty bread for dipping. A lemon wedge at the side lets people add more bright flavor if they want.
How to store Italian Penicillin Soup
Cool the soup to room temperature. Put it in airtight containers. Keep in the fridge up to 3–4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Tips to make Italian Penicillin Soup
- Use bone-in, skin-on chicken for a richer broth.
- Do not overcook the pasta if you plan to store leftovers. You can cook pasta separately and add when serving.
- Add the lemon at the end for bright flavor.
- For a quick weeknight meal, shred rotisserie chicken and skip the long simmer. Also see a different soup style at a Cajun okra soup recipe for more soup ideas.
Variation
- Vegetarian: Use vegetable broth, skip the chicken, and add white beans for protein.
- Gluten-free: Replace the pasta with rice, quinoa, or leave it out.
- Dairy-free: Skip the Parmigiano or use nutritional yeast.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add shredded cooked chicken near the end to warm it through.
Q: Can I make this in a slow cooker?
A: Yes. Sear the vegetables first if you want more flavor. Then add broth, chicken, and herbs. Cook on low 4–6 hours.
Q: Can I freeze this soup with pasta in it?
A: Pasta can get soft when frozen. For best texture, freeze the soup without the pasta and cook fresh pasta when you reheat.
Q: How can I make the broth clearer?
A: Skim foam that rises while simmering and avoid boiling hard. Gentle simmer keeps the broth clear.
Q: Is lemon necessary?
A: Lemon adds brightness. You can leave it out, but a little lemon juice lifts the flavors.
Conclusion
For another version and notes on ingredients, see this Allrecipes Italian Penicillin Soup recipe which shows a similar comforting soup. For a homespun family take, read this Italian Chicken Pastina Soup (Italian Nonna’s Penicillin Soup) for more ideas and photos.
Italian Penicillin Soup
Ingredients
Aromatic Base
- 2 tablespoons extra virgin olive oil For sautéing
- 1 large onion, diced Approximately 1 cup
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
Soup Base
- 8 cups low-sodium chicken broth Or vegetable broth for vegetarian option
- 1 whole chicken breast, bone-in and skin-on Approximately 1 pound
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional) For heat
- Salt and freshly ground black pepper to taste
Finishing Touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes
- Freshly grated Parmigiano-Reggiano cheese For serving
- Extra virgin olive oil for drizzling For serving
- Crusty Italian bread for serving For dipping
Instructions
Build the Aromatic Base
- Heat olive oil in a large 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.
Add Broth and Chicken
- Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
- Remove the chicken breast and set aside to cool slightly.
Shred and Season
- Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot.
- Season the broth with salt and pepper to taste.
Cook the Pasta
- Return the shredded chicken to the pot and bring the soup to a gentle boil.
- Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements
- Remove bay leaves and stir in fresh lemon juice and chopped parsley.
- Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.