Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup large onion, diced; 3 medium carrots, sliced into rounds; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth (or vegetable broth for a vegetarian option); 1 pound whole chicken breast, bone-in and skin-on; 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; Freshly grated Parmigiano-Reggiano cheese; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

October 6, 2025October 5, 2025 by Jake

Jump to Recipe

Hey there, soup lovers! If you’re feeling under the weather or just craving a hearty bowl of homemade warmth, let me introduce you to my Italian Penicillin Soup. It’s a cozy, nourishing delight that feels like a warm hug in a bowl. This recipe is a spin on the classic chicken soup, with an Italian twist that makes it perfect for when you need a little extra comfort. Plus, it’s super easy—just my kind of meal! If you’re intrigued by international flavors, don’t forget to check out my family’s favorite Minestrone Soup!

Why you’ll love this recipe

This recipe is my go-to for those chilly days when everyone in the house seems to be coming down with a cold. It’s quick to prepare, and its simmering aroma fills the kitchen with comforting vibes. The combination of tender chicken, savory herbs, and fresh lemon juice can soothe even the crankiest of moods. I often find myself making a double batch because everyone loves it so much—even my picky eater gobbles it up, veggies and all!

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

Step-by-step instructions

Start with the vegetables

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook them for about 5-7 minutes until they start to soften and the onion becomes translucent. Stir in the minced garlic and let it cook for another minute until everything is fragrant.

Add the broth and chicken

Pour in the chicken broth and nestle the chicken breast into your pot. Add bay leaves, oregano, thyme, and those red pepper flakes if you’re using them. Bring the whole mix to a gentle boil, then reduce the heat to maintain a steady simmer.

Cook it all together

Partially cover your pot and let it simmer for about 25-30 minutes. You’ll know it’s ready when the chicken is cooked through and shreds easily.

Shred and season

Once your chicken has cooled enough to handle, remove and discard the skin and bones. Shred the meat into small, bite-sized pieces using two forks. Season the broth with salt and pepper to taste.

Add pasta and finalize

Return the shredded chicken to your pot and bring the soup back to a gentle boil. Add your pasta and cook according to the package directions until al dente. Once cooked, remove the bay leaves, stir in the fresh lemon juice, and sprinkle in the chopped parsley.

Recipe tips & variations

Feel free to make this soup your own! If you’re serving vegetarians, simply skip the chicken and opt for vegetable broth. You can add more veggies or swap the pasta for a gluten-free version if that’s what you need. A splash of extra virgin olive oil right before serving adds a touch of richness that’s just divine.

Storage & reheating

Leftovers can be your best friend. Store any extra soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed through. If you’re freezing it, remember to cook fresh pasta each time as it tends to get mushy when thawed and reheated.

FAQs

1. Can I use rotisserie chicken instead?

Absolutely! Just skip to the part where we add the shredded chicken. It’ll cut down on cooking time.

2. What if I don’t have fresh herbs?

No problem! You can substitute with dried parsley—about 1 tablespoon should do.

3. Is there a way to make this soup spicy?

Yes, feel free to up the red pepper flakes or add a dash of hot sauce for a little kick.

4. Can I use another type of pasta?

Sure thing! Any small pasta works well—just adjust the cooking time as needed.

Recipes you may like