When I want something soothing, nourishing, and truly comforting, I turn to this Italian-inspired penicillin soup. It’s filled with tender chicken, aromatic vegetables, lemon, herbs, and broth that feels like a warm hug in a bowl. It’s the kind of recipe I make when I need healing, coziness, or just a simple homemade meal that tastes like it’s been simmering in an Italian kitchen for generations.
Why You’ll Love This Recipe
I love this soup because it’s deeply flavorful yet incredibly simple to make. The combination of onions, carrots, celery, garlic, and herbs builds a rich base, while the chicken adds heartiness and nourishment. A squeeze of lemon and handful of parsley brighten the whole pot, making every spoonful feel restorative. It’s versatile, easy to adjust, and perfect for everything from sick days to chilly evenings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
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
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
Garnishes: grated Parmigiano-Reggiano, drizzle of olive oil, crusty bread
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Add the garlic and cook for another minute, stirring so it doesn’t brown.
Pour in the chicken broth, then add the chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then lower the heat and let the soup simmer for 25–30 minutes.
Remove the chicken and let it cool slightly. Shred the meat, discard the skin and bones, and return the chicken to the pot.
Bring the soup back to a light boil and add the pasta. Cook until the pasta is al dente.
Remove the bay leaves. Stir in the lemon juice and parsley. Taste and adjust with salt and pepper.
Serve hot with Parmigiano-Reggiano, a drizzle of olive oil, and warm bread.
Servings And Timing
Servings: 4 to 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: about 1 hour
Variations
Vegetarian version: I replace the chicken broth with vegetable broth and add white beans or extra vegetables like spinach or zucchini.
Gluten-free: I swap the pasta for cooked rice or gluten-free pasta.
Richer broth: I use chicken thighs instead of chicken breast for extra depth and flavor.
No-pasta version: I leave out the pasta and add diced potatoes for a heartier texture.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 4 days.
For freezing, I freeze the soup without the pasta for up to 3 months. I cook fresh pasta when reheating.
To reheat, I warm it gently on the stove, adding a splash of broth if it has thickened. The microwave also works in short intervals with stirring.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, I often do. Thighs give the broth a richer, deeper flavor and stay very tender.
Can I make this soup ahead of time?
Absolutely. The flavors develop beautifully overnight. I just keep the pasta separate so it doesn’t absorb all the broth.
What pasta shape works best?
Small shapes like ditalini, orzo, or tiny shells work best because they cook quickly and stay tender without overpowering the soup.
Can I make this without lemon?
Yes, but I love the brightness it adds. If I don’t have lemon, I add a splash of white wine vinegar instead.
How do I keep the pasta from getting mushy?
I cook the pasta separately and add it to individual bowls when I know I’ll be storing leftovers. This keeps the texture perfect.
Conclusion
This Italian Penicillin Soup always feels like comfort in a bowl to me. The simple ingredients come together to create a nourishing, flavorful meal perfect for cozy nights or anytime I need something warm and restorative. It’s easy to personalize, easy to reheat, and always satisfying. I hope it becomes one of those soups you make again and again, just like it did for me.
Italian Penicillin Soup is a comforting, nourishing chicken and pasta soup inspired by Italian pastina traditions. It features tender chicken, aromatic vegetables, herbs, lemon, and small pasta in a flavorful broth — a warm hug in a bowl.
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
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
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
Garnishes: grated Parmigiano‑Reggiano, drizzle of olive oil, crusty bread
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots and celery. Cook for 5–7 minutes until softened.
Add the minced garlic and cook for another minute stirring so it doesn’t brown.
Pour in the chicken broth, then add the chicken breast, bay leaves, oregano, thyme and optional red pepper flakes. Bring to a gentle boil, reduce heat and simmer for 25–30 minutes.
Remove the chicken breast, let cool slightly. Shred the meat, discard skin and bones, then return chicken to the pot.
Bring the broth back to a light boil and add the pasta. Cook until pasta is al dente.
Remove the bay leaves. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
Serve hot with grated Parmigiano‑Reggiano, a drizzle of olive oil and crusty bread on the side.
Notes
You can substitute chicken thighs instead of breast for a richer flavor.
For a vegetarian version, use vegetable broth and skip the chicken, or add white beans for protein.
To make it gluten‑free, replace the pasta with cooked rice or gluten‑free pasta.
The lemon juice brightens the soup and gives it a fresh finish — don’t skip it!
If you anticipate leftovers, store pasta separately so it doesn’t soak up all the broth.
