Italian Penicillin Soup

why make this recipe

This soup feels warm, light, and easy to digest. It soothes a sore throat or a cold and fills you without being heavy. Many people make it when they want comfort food that cooks fast. If you like similar comforting bowls, check this best Italian penicillin soup healing bowl for more ideas.

introduction

Italian Penicillin Soup is a simple chicken and pasta soup brightened with lemon and parsley. It uses basic pantry items and cooks in one pot. The broth is clean and the small pasta makes it feel homey. This version keeps flavors clear so the lemon and Parmigiano shine.

how to make Italian Penicillin Soup

Follow these clear steps. Work in order and taste as you go.

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)
• 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

Substitution notes:

• For gluten-free diets, replace pasta with rice or omit entirely.
• Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
• Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions :

1. Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook about 5–7 minutes until vegetables soften and the onion is translucent. Stir in minced garlic and cook 1 minute until fragrant.
2. Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower heat to keep a steady simmer.
3. Simmer Until Tender: Partially cover and simmer 25–30 minutes, or until the chicken is fully cooked and shreds easily. Remove the chicken breast and set aside to cool slightly.
4. Shred and Season: Remove skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
5. Cook the Pasta: Bring soup back to a gentle boil. Add the pasta and cook per package directions until al dente. The pasta starch will lightly thicken the broth.
6. Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.

For a creamier take or richer flavors, see this creamy Parmesan Italian sausage soup for ideas you can borrow.

how to serve Italian Penicillin Soup

Serve hot in deep bowls. Add a generous sprinkle of Parmigiano and a small drizzle of olive oil on each bowl. Offer crusty bread for dipping. A lemon wedge at the table lets people add extra brightness.

how to store Italian Penicillin Soup

Cool soup quickly and store in airtight containers. Keep in the fridge up to 3–4 days. Reheat on the stove over low heat. If the pasta soaks up too much broth, add a little hot water or broth when reheating. You can freeze the soup without pasta for up to 3 months; add fresh pasta or rice when you reheat.

tips to make Italian Penicillin Soup

• Use bone-in chicken for a richer broth. Remove bones before adding pasta.
• Cook pasta separately if you plan to store soup long-term; add pasta when serving.
• Taste and add lemon at the end so the bright flavor stays fresh.
• Use fresh parsley and good olive oil — small changes lift the soup a lot.
• For vegetarian protein, add rinsed white beans after cooking the vegetables.

Also compare texture ideas with a plain chicken vegetable soup to choose the best pasta or rice option.

variation (if any)

• Vegetarian: Omit chicken and use vegetable broth. Add white beans or cannellini for protein.
• Gluten-free: Replace pasta with rice or gluten-free small pasta.
• Hearty: Add chopped potatoes or a cup of cooked beans for a fuller bowl.
• Spicy: Increase red pepper flakes or add a pinch of cayenne.

FAQs

Q: Can I use leftover cooked chicken?
A: Yes. Add shredded cooked chicken near the end so it warms through and does not dry out.

Q: How can I keep the broth clear?
A: Simmer gently and skim any foam from the surface. Use low heat after the boil.

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the vegetables first, then add all ingredients except pasta and lemon. Cook on low 4–6 hours. Add pasta and lemon near the end.

Q: How much lemon should I use?
A: Start with 2 tablespoons fresh lemon juice, then add more to taste at the table.

Q: Is this soup good for kids?
A: Yes. It is mild, simple, and easy to eat. Leave out the red pepper flakes for a milder version.

Conclusion

This Italian Penicillin Soup is quick, gentle, and full of bright flavor. It works for sick days and regular weeknights alike. For another reliable version, try the Italian Penicillin Soup Recipe – Allrecipes. If you want a Nonna-style pastina version, read this Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup).

Italian Penicillin Soup

---

• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Paleo

Print Recipe

Pin Recipe

Description

A simple chicken and pasta soup brightened with lemon and parsley, perfect for comfort food when feeling under the weather.

---

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)
• 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
• Freshly grated Parmigiano-Reggiano cheese for garnish
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

---

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5–7 minutes until vegetables soften and onion is translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and nestle chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower heat to keep at a steady simmer.
4. Partially cover and simmer for 25–30 minutes, or until chicken is fully cooked and shreds easily. Remove chicken breast and set aside to cool slightly.
5. Remove skin and bones, shred meat into bite-sized pieces, and return to the pot. Season broth with salt and pepper to taste.
6. Bring soup back to a gentle boil. Add pasta and cook per package directions until al dente.
7. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano and a drizzle of olive oil.

Notes

For a creamier texture, consider adding more cheese or cream. Adjust the acidity by adding lemon juice just before serving to keep the flavor fresh.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: soup, chicken, Italian, comfort food, quick meal, healthy