Description
This Italian Penicillin Soup Recipe is a cozy, healing twist on classic chicken soup. Made with tender chicken, veggies, pasta, lemon, and fresh herbs, it’s the perfect comfort food for sick days, chilly evenings, or when you simply crave a warm hug in a bowl.
Ingredients
Base Ingredients
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2 tablespoons extra virgin olive oil
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1 large onion, diced (about 1 cup)
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3 medium carrots, sliced into rounds
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3 celery stalks, chopped
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4 garlic cloves, minced
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8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
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1 whole chicken breast, bone-in and skin-on (about 1 pound)
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2 bay leaves
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1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/4 teaspoon red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh lemon juice
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1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches
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Freshly grated Parmigiano-Reggiano cheese
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Extra virgin olive oil for drizzling
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Crusty Italian bread for serving
Instructions
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Build the Aromatic Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook 1 more minute. -
Add Broth and Chicken
Pour in chicken broth and place the chicken breast in the pot. Add bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to a gentle simmer. -
Simmer Until Tender
Cover partially and simmer for 25–30 minutes until chicken is fully cooked and vegetables are tender. Remove chicken and let cool slightly. -
Shred and Season
Discard chicken skin and bones. Shred meat into bite-sized pieces. Season soup with salt and pepper. -
Cook the Pasta
Return chicken to the pot. Bring soup to a gentle boil, add pasta, and cook until al dente. -
Finish with Fresh Elements
Remove bay leaves. Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot with cheese and crusty bread.
Notes
Gluten-Free Option: Use rice instead of pasta or skip starch entirely.
Vegetarian: Omit chicken and use vegetable broth; add white beans for protein.
Dairy-Free: Skip parmesan or use nutritional yeast.
Freezes well without pasta—cook fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg