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Italian Penicillin Soup

A comforting chicken and pasta soup brightened with lemon and parsley, perfect for soothing sore throats and quick meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, 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)
  • 1 cup small pasta (ditalini, orzo, or small shells) Gluten-free diets can use rice or omit pasta.
  • 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

Method
 

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

Notes

For a creamier take or richer flavors, consider variations. Use bone-in chicken for a richer broth and cook pasta separately if storing for long-term.