I love making this Italian Penicillin Soup whenever I want something warm, soothing, and nourishing. It’s a cozy bowl filled with tender chicken, vegetables, and flavorful broth that feels like a natural remedy for cold days or when I need a comforting reset.
Why You’ll Love This Recipe
I appreciate how this soup comes together with simple, wholesome ingredients that I usually already have at home. It’s hearty without being heavy, and I find it incredibly satisfying. The combination of garlic, herbs, and chicken creates a rich flavor that feels both healing and indulgent. I also like that it’s easy to customize depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, diced
2 medium carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
6 cups chicken broth
2 cups cooked shredded chicken
1 cup small pasta (like ditalini or orzo)
1 cup fresh spinach or kale
1 tablespoon lemon juice
salt to taste (about 1 teaspoon)
black pepper to taste (about 1/2 teaspoon)
1/4 cup grated parmesan cheese
directions
I start by heating the olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery for about 5 minutes until they soften. Then I add the garlic, oregano, basil, and red pepper flakes, letting everything cook for another minute until fragrant.
Next, I pour in the chicken broth and bring it to a gentle boil. I stir in the shredded chicken and pasta, then let it simmer for about 10–12 minutes until the pasta is tender.
Once the pasta is cooked, I add the spinach and let it wilt for a couple of minutes. I finish the soup with lemon juice, salt, and black pepper. Before serving, I sprinkle parmesan cheese on top for extra flavor.
Servings and timing
I usually get about 4 to 6 servings from this recipe. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes swap the pasta for rice if I want a different texture. When I want a low-carb version, I skip the pasta entirely and add more vegetables. I also like using rotisserie chicken for convenience. For a richer flavor, I occasionally stir in a bit of cream at the end.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of broth or water since the pasta tends to absorb liquid. I warm it gently on the stove or in the microwave until heated through.
FAQs
Can I make this soup ahead of time?
I often make it ahead, but I prefer cooking the pasta separately and adding it later so it doesn’t get too soft.
Can I freeze this soup?
I can freeze it, but I usually leave out the pasta before freezing and add fresh pasta when reheating.
What type of chicken works best?
I like using cooked shredded chicken breast or thighs, and rotisserie chicken works great for saving time.
Can I make it vegetarian?
I replace the chicken with beans and use vegetable broth instead of chicken broth, which still gives a hearty result.
How do I make it more flavorful?
I sometimes add extra garlic, fresh herbs, or a bit more parmesan cheese to deepen the flavor.
Conclusion
I always turn to this Italian Penicillin Soup when I need something comforting and nourishing. It’s simple, flavorful, and incredibly satisfying. Every spoonful feels warm and restorative, making it a recipe I keep coming back to again and again.
