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Italian Penicillin Soup

A simple, comforting soup that combines savory chicken broth, tender chicken, and bright lemon to create a warm bowl perfect for any day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken thighs Breasts work too, just don’t overcook.
  • 8 cups Chicken broth Low sodium if preferred.
  • 1 cup Chopped onion
  • 1 cup Chopped carrots
  • 1 cup Chopped celery
  • 4 cloves Minced garlic
  • 1 tbsp Italian seasoning
  • 1 lemon Juice Add at the end for freshness.
  • 4 cups Fresh spinach or kale Spinach wilts quickly.
  • 2 cups Tiny pasta (like ditalini or acini di pepe) Use gluten-free pasta if desired.
  • Parmesan cheese Grated for serving Optional but recommended.

Method
 

Preparation
  1. In a big pot, warm a couple tablespoons of olive oil. Add chopped onion, carrots, and celery. Cook for 6 to 8 minutes until softened.
  2. Stir in minced garlic, Italian seasoning, and a pinch of salt. Cook about 30 seconds, being careful not to burn the garlic.
Cooking
  1. Pour in chicken broth and add raw chicken thighs or breasts. Bring to a gentle simmer, then lower the heat and cook until chicken is done, about 15 to 20 minutes depending on thickness.
  2. Pull chicken out, shred it with two forks, then return it to the pot.
  3. Add your small pasta and simmer until tender. If you’re planning leftovers, cook pasta in a separate pot and add to bowls.
  4. Stir in spinach or kale until wilted. Turn off heat, then add lemon juice.
  5. Taste and adjust salt and pepper.
Serving
  1. Serve topped with grated Parmesan and a drizzle of olive oil if desired.

Notes

For best flavor, serve immediately after cooking. If making ahead, keep pasta separate to avoid mushiness. You can freeze the soup base for up to 3 months without pasta.