Italian Penicillin Soup

This Italian Penicillin Soup is a warm, comforting bowl of goodness that feels like a hug from the inside out. It combines simmered vegetables, tender chicken, and small pasta in a fragrant broth brightened with lemon and herbs. With its soothing flavors and hearty ingredients, it’s perfect for chilly nights or when you’re feeling under the weather.

The name “penicillin” comes from the soup’s reputation as a soulful remedy rather than a medicine — rich broth with garlic, herbs, and lemon seems to lift the spirits while nourishing the body. This recipe uses easily accessible ingredients and brings them together into a soothing, flavorful soup that the whole family will enjoy.

Equipment

• Large soup pot
• Cutting board
• Sharp knife
• Spoon or spatula
• Measuring cups and spoons
• Two forks (for shredding chicken)
• Ladle

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast, bone-in and skin-on (about 1 pound)
• 2 bay leaves
• 1 cup small pasta (like pastina, ditalini, or orzo)
• 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

Instructions

• Heat the olive oil in a large soup pot over medium heat.
• Add the diced onion and cook until translucent, about 5–7 minutes.
• Add the sliced carrots and chopped celery and cook another 5–7 minutes until they begin to soften.
• Stir in the minced garlic and cook 1 minute until fragrant.
• Pour in the chicken broth.
• Add the whole chicken breast and bay leaves.
• Bring the liquid to a gentle boil.
• Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through.
• Remove the chicken breast from the pot and set aside to cool slightly.
• Stir the dried oregano, dried thyme, red pepper flakes, salt, and pepper into the broth.
• Bring the broth back to a simmer.
• Add the small pasta to the pot and cook according to package directions until al dente.
• While the pasta cooks, shred the cooled chicken meat with two forks, discarding the bone and skin.
• Return the shredded chicken to the soup.
• Stir in the fresh lemon juice.
• Add the chopped parsley just before serving.
• Ladle into bowls and enjoy warm.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Cuisine: Italian / Comfort Food
• Course: Soup

How to Store

• Let the soup cool at room temperature before storing.
• Refrigerate in an airtight container for up to 3–4 days.
• Reheat gently on the stove with a splash of broth if needed.
• Freeze for up to 2 months; thaw in the fridge before reheating.

What Not to Do

• Do not overcook the garlic or it may taste bitter.
• Do not skip searing the vegetables first — it builds flavor.
• Do not add the lemon juice too early; add it at the end for brightness.
• Do not boil vigorously once the pasta is added or it may overcook.

Tips & Variations

• Use vegetable broth and omit chicken for a vegetarian version.
• Add cooked rotisserie chicken instead of simmering raw chicken if short on time.
• Use orzo, ditalini, or pastina — any small pasta you have.
• Add freshly cracked black pepper and extra parsley for garnish.
• Add a Parmesan rind to the broth while simmering for deeper flavor.

Approximate Nutrition (per serving)

• Calories: ~280 kcal
• Protein: ~22 g
• Total Fat: ~7 g
• Saturated Fat: ~1.5 g
• Carbohydrates: ~28 g
• Fiber: ~3 g
• Sugar: ~4 g
• Sodium: ~850 mg

Conclusion

This Italian Penicillin Soup is a nourishing blend of veggies, broth, chicken, and pasta that warms the body and soul. With its bright lemon finish and aromatic herbs, it feels restorative and satisfying without being heavy. It’s ideal for cozy dinners, recovery days, or anytime you want simple comfort food with wholesome ingredients.

FAQs

Can I make this vegetarian?
Yes, substitute vegetable broth and skip the chicken.

Can I use leftover chicken?
Absolutely — add shredded cooked chicken in place of cooking raw.

What pasta should I use?
Small shapes like pastina, orzo, or ditalini work best.

Can I add more vegetables?
Yes, spinach or peas can be stirred in at the end.

Why add lemon?
The lemon brightens and lifts the rich broth.

How do I reheat leftovers?
Warm gently on the stove, adding broth if needed.