Italian Penicillin Soup is my comforting, nourishing bowl of goodness that I turn to whenever I crave something warm, soothing, and deeply flavorful. I combine tender chicken, vibrant vegetables, herbs, and tiny pasta in a golden, aromatic broth that feels both hearty and healing.
Why You’ll Love This Recipe
I love how this soup comes together with simple pantry staples yet tastes like it has been simmering all day. The broth is rich and savory, infused with garlic and herbs that make every spoonful comforting. I also appreciate how versatile it is; I can adjust the vegetables, pasta, or seasoning depending on what I have on hand. It is filling enough for dinner but light enough that I never feel weighed down.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 small yellow onion, finely chopped 2 medium carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 8 cups low-sodium chicken broth 2 cups cooked shredded chicken breast 3/4 cup small pasta (such as ditalini or orzo) 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) 1 bay leaf Salt to taste Freshly ground black pepper to taste 2 tablespoons fresh parsley, chopped 1 tablespoon fresh lemon juice
directions
I start by heating the olive oil in a large pot over medium heat. I sauté the chopped onion, carrots, and celery for about 5 to 7 minutes until they soften and become fragrant. Then I stir in the minced garlic and cook for another 30 seconds.
Next, I pour in the chicken broth and add the oregano, thyme, crushed red pepper flakes, and bay leaf. I bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to develop.
I add the shredded chicken and pasta, and I continue simmering for another 8 to 10 minutes, or until the pasta is tender. I taste and adjust with salt and pepper as needed.
Right before serving, I stir in the fresh parsley and lemon juice. I remove the bay leaf and ladle the soup into bowls while it is hot.
When I want to add more greens, I stir in a handful of fresh spinach or kale during the last few minutes of cooking. If I prefer a heartier version, I use small shells or even rice instead of ditalini. Sometimes I add a pinch of turmeric for extra warmth and color. For a creamier texture, I mix in a splash of heavy cream or a sprinkle of grated Parmesan cheese before serving.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. If the pasta absorbs too much broth, I add a splash of water or chicken broth when reheating. I warm it gently on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally. If I plan to freeze the soup, I prefer to cook and store the pasta separately so it does not become too soft.
FAQs
Can I make this soup with raw chicken?
Yes, I can add raw boneless, skinless chicken breasts directly to the broth and simmer them until fully cooked, about 15 to 20 minutes. I then remove the chicken, shred it, and return it to the pot.
Can I make this soup gluten-free?
I simply substitute the regular pasta with my favorite gluten-free pasta or even cooked rice. I make sure to adjust the cooking time as needed.
How do I make the broth more flavorful?
I sometimes add a Parmesan rind to the broth while it simmers or increase the herbs slightly. A squeeze of lemon at the end also brightens the overall flavor.
Can I prepare this soup ahead of time?
I often prepare it a day in advance because the flavors deepen overnight. I store it in the refrigerator and reheat it gently before serving.
Is this soup good for meal prep?
Yes, I like dividing it into individual containers for easy lunches throughout the week. I keep the pasta slightly undercooked if I know I will be reheating it later.
Conclusion
Italian Penicillin Soup is one of my favorite comforting recipes because it is simple, nourishing, and full of flavor. I love how adaptable it is and how it brings warmth to the table with minimal effort. Whenever I need a reliable, cozy meal, this is the soup I make.
Italian Penicillin Soup is a comforting and nourishing chicken soup made with tender shredded chicken, vibrant vegetables, herbs, and small pasta simmered in a golden, flavorful broth brightened with fresh lemon and parsley.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
3/4 cup small pasta (such as ditalini or orzo)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
1 bay leaf
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 to 7 minutes until softened and fragrant.
Stir in the minced garlic and cook for 30 seconds until aromatic.
Pour in the chicken broth and add oregano, thyme, crushed red pepper flakes, and bay leaf. Bring to a gentle boil.
Reduce heat and simmer for 10 minutes to allow the flavors to develop.
Add the shredded chicken and pasta. Continue simmering for 8 to 10 minutes, or until the pasta is tender.
Season with salt and freshly ground black pepper to taste.
Remove the bay leaf. Stir in fresh parsley and lemon juice just before serving.
Ladle into bowls and serve hot.
Notes
Add fresh spinach or kale during the last few minutes of cooking for extra greens.
Substitute pasta with rice or gluten-free pasta if needed.
Add a pinch of turmeric for additional warmth and color.
For a creamier texture, stir in a splash of heavy cream or grated Parmesan before serving.
If freezing, cook and store pasta separately to prevent it from becoming too soft.
