Italian Penicillin Soup is a warm, simple chicken and pasta soup with bright lemon and fresh parsley. It feels like medicine for a cold because it soothes the throat and warms the body. If you want a plant-based take, see the vegan version of this soup for ideas to change ingredients and keep the comfort.
why make this recipe
Make this recipe when you want a quick, healing meal that tastes good and fills you up. It uses common pantry items and one chicken breast. The lemon and herbs lift the flavor and the small pasta makes the soup gentle and cozy.
how to make Italian Penicillin Soup
Follow the steps below in order. Work with a large pot and keep an eye on the pasta so it does not overcook.
Ingredients :
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 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
- 2 bay leaves
- 1 cup small pasta (acini di pepe, ditalini, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Directions :
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.
- Add sliced carrots and chopped celery, cooking for another 5-7 minutes until they soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add bone-in chicken breast and bay leaves. Bring to a boil.
- Reduce heat, cover pot, and simmer for 25-30 minutes until chicken is cooked.
- Remove chicken, cool slightly, and then shred it. Keep broth simmering and add small pasta. Cook according to package directions.
- Return shredded chicken to the pot, add oregano, thyme, and red pepper flakes (if using). Season with salt and pepper. Simmer for 5 minutes.
- Stir in lemon juice and parsley just before serving. Ladle into bowls and garnish with parsley and extra black pepper. Serve with crusty bread if desired.
how to serve Italian Penicillin Soup
Serve the soup hot in deep bowls. Add extra black pepper and fresh parsley on top. Offer crusty bread or crackers on the side. A lemon wedge on the table lets people add more brightness if they want.
how to store Italian Penicillin Soup
Cool the soup to room temperature within two hours. Put it in airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot. Add a splash of water or broth when reheating if the pasta absorbs too much liquid.
tips to make Italian Penicillin Soup
- Use bone-in chicken for the best flavor.
- Keep the pot at a gentle simmer to make the broth clear.
- Add pasta last so it does not soak up too much broth if you plan to store leftovers.
- Taste and adjust salt after you add the pasta.
- For a lighter, plant-based idea and more tips, you can check the plant-based variation and tips to learn simple swaps and flavor ideas.
variation (if any)
- Make it vegan: use vegetable broth, remove the chicken, and add white beans or shredded king oyster mushrooms for texture.
- Add greens: stir in baby spinach or kale at the end until wilted.
- Use different pasta: orzo or small shells work well.
- Add more heat: increase red pepper flakes to taste.
FAQs
Q: Can I use cooked chicken instead of cooking a raw breast in the broth?
A: Yes. If you use cooked chicken, add it after the pasta cooks and warm it for a few minutes so it does not dry out.
Q: Can I skip the lemon?
A: You can, but lemon gives the soup its bright finish. Try a little lemon at first and add more if you like.
Q: How do I keep the pasta from getting too soft when I store leftovers?
A: Cook the pasta a bit less than package time so it stays firmer after storing. Or store the pasta separately from the broth and combine when reheating.
Q: Can I use boneless, skinless chicken breast?
A: Yes, but the broth will have less depth. You can brown the chicken first or add a bit more seasoning to boost flavor.
Q: Is this soup good for children and the elderly?
A: Yes. The small pasta and soft chicken make it easy to eat. Reduce the red pepper flakes for milder flavor.
Italian Penicillin Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.
- Add sliced carrots and chopped celery, cooking for another 5-7 minutes until they soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add bone-in chicken breast and bay leaves. Bring to a boil.
- Reduce heat, cover pot, and simmer for 25-30 minutes until chicken is cooked.
- Remove chicken, cool slightly, and then shred it. Keep broth simmering and add small pasta. Cook according to package directions.
- Return shredded chicken to the pot, add oregano, thyme, and red pepper flakes (if using). Season with salt and pepper. Simmer for 5 minutes.
- Stir in lemon juice and parsley just before serving. Ladle into bowls and garnish with parsley and extra black pepper. Serve with crusty bread if desired.
