Description
This comforting and nourishing Italian Penicillin Soup Recipe is loaded with classic Italian flavors, tender chicken, pasta, and aromatic vegetables. It’s the ultimate feel-better bowl of soup, perfect for cozy evenings, meal prep, or when you’re under the weather.
Ingredients
Base 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 (or vegetable broth for vegetarian option)
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 bay leaves
1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
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
Garnishes & Finishing Touches
Freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil for drizzling
Crusty Italian bread for serving
Instructions
1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
2. Pour in chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then reduce heat and simmer.
3. Cover partially and simmer for 25–30 minutes, or until chicken is cooked through and easily shreds. Remove chicken and let cool slightly.
4. Remove and discard skin and bones from the chicken. Shred the meat using two forks.
5. Season the broth with salt and pepper to taste. Return shredded chicken to the pot and bring to a gentle boil.
6. Add pasta and cook according to package instructions until al dente.
7. Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed.
8. Serve hot, topped with Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread on the side.
Notes
For a gluten-free option, substitute pasta with rice or omit entirely.
Vegetarians can use vegetable broth and swap chicken with white beans.
To avoid dairy, skip the cheese garnish or use nutritional yeast.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Lemon juice and parsley added at the end brighten the flavor and balance the richness of the broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280-320
- Sodium: 650-750mg
- Fat: 8-10g
- Carbohydrates: 22-25g
- Fiber: 3-4g
- Protein: 25-28g