Italian Penicillin Soup

On a chilly evening last winter, the craving for a soup that could both soothe and nourish took over, the kind that warms the kitchen and sends a welcoming aroma through the whole house. A friend’s recipe came to mind: a rich, chicken-based soup filled with a melody of vegetables and herbs. Its name, “Penicillin Soup,” always brought a smile, hinting at the comforting, restorative qualities it was known for.

I decided to give it a try, gathering onions, carrots, celery, garlic, and a single chicken breast. As the vegetables sautéed in olive oil, their aroma mingled with the fragrant herbs, instantly making the kitchen feel cozy. The process was simple yet satisfying, each step building layers of flavor without much fuss.

By the time the chicken simmered in the broth and I added pasta, the soup had transformed into a hearty, comforting dish. A squeeze of fresh lemon and a sprinkle of parsley brightened the flavors, creating a balance between richness and freshness. Serving it with crusty Italian bread made it feel like a meal meant to linger over, sharing warmth with anyone at the table.

Short Description

Italian Penicillin Soup is a hearty chicken and vegetable soup with pasta, fresh herbs, and a bright touch of lemon. Perfect for soothing chilly days or nourishing weeknight dinners.

Key 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

• ½ teaspoon dried thyme

• ¼ teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper to taste

• 2 tablespoons fresh lemon juice

• ¼ cup fresh parsley, chopped

Garnishes & Finishing Touches

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil for drizzling

• Crusty Italian bread for serving

Tools Needed

• Large heavy-bottomed pot or Dutch oven

• Chef’s knife

• Cutting board

• Wooden spoon

• Measuring cups and spoons

• Ladle

• Two forks for shredding chicken

Cooking Instructions

Step 1: Build the Aromatic Base
Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking 5–7 minutes until softened and onion turns translucent. Stir in minced garlic and cook 1 more minute until fragrant.

Step 2: Add Broth and Chicken
Pour in 8 cups 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 reduce to a steady simmer.

Step 3: Simmer Until Tender
Cover partially and simmer 25–30 minutes until chicken is cooked through and vegetables are tender. Remove chicken and set aside to cool slightly.

Step 4: Shred and Season
Remove skin and bones from chicken, shred meat into bite-sized pieces. Return chicken to the pot and season broth with salt and pepper gradually.

Step 5: Cook the Pasta
Bring soup back to a gentle boil, add pasta, and cook according to package directions until al dente. The starch will slightly thicken the broth.

Step 6: Finish with Fresh Elements
Remove bay leaves, stir in fresh lemon juice and chopped parsley. Adjust seasoning to taste. Serve hot with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.

Why You’ll Love This Recipe

Hearty, nourishing, and restorative

Combines tender chicken with vegetables, pasta, and herbs

Brightened with fresh lemon and parsley

Flexible for weeknights or cozy family dinners

Easy to prepare with basic pantry ingredients

Mistakes to Avoid & Solutions

Overcooked Chicken
Cooking too fast can make chicken dry and tough.
Solution: Simmer gently and remove once cooked through.

Underseasoned Broth
Soup may taste bland if not seasoned gradually.
Solution: Season in stages, tasting before adding final lemon juice.

Mushy Vegetables
Vegetables can lose texture if overcooked.
Solution: Sauté until softened and simmer gently.

Overcooked Pasta
Pasta can become mushy and thicken broth too much.
Solution: Add pasta at the end and cook until just al dente.

Lack of Brightness
Soup may taste heavy without fresh elements.
Solution: Add lemon juice and parsley at the end for freshness.

Serving and Pairing Suggestions

Serve as a main course with crusty Italian bread

Pair with a light white wine or herbal tea

Ideal for plated family dinners or casual bowls at the table

Storage and Reheating Tips

Refrigerate leftovers in airtight containers up to 4 days

Reheat gently on stovetop, adding a splash of broth if needed

Soup can be frozen in portions up to 3 months; thaw overnight before reheating

FAQs

1. Can I make this vegetarian?
Replace chicken with extra vegetables and use vegetable broth.

2. Can I use pre-cooked chicken?
Yes, add cooked chicken at Step 5 with pasta.

3. Can I prepare this in advance?
Make a day ahead; flavors deepen overnight. Add pasta just before serving.

4. Can I use different pasta?
Yes, small shapes like shells, orzo, or ditalini work best.

5. Can I adjust the spice?
Reduce or omit red pepper flakes to taste.

Tips & Tricks

Use a heavy-bottomed pot for even cooking

Chop vegetables uniformly for consistent texture

Stir occasionally to prevent sticking

Garnish with parsley and lemon to balance richness

Recipe Variations

Lemon-Herb Chicken Soup: Increase lemon juice to 3 tablespoons and add extra parsley for a brighter flavor.

Spicy Italian Penicillin: Add ½ teaspoon crushed red pepper flakes in Step 2 and finish with a sprinkle of chili oil.

Creamy Chicken & Orzo: Stir in ½ cup cream after cooking pasta for a richer, silky texture.

Vegetarian Version: Omit chicken, use 1 extra cup vegetables, and replace chicken broth with vegetable broth.

Final Thoughts

Italian Penicillin Soup warms both the kitchen and the body. The combination of chicken, vegetables, pasta, and herbs creates a hearty, nourishing meal suitable for any day.

Its flavors develop slowly as it simmers, while lemon and parsley add brightness. Easy to prepare and flexible with ingredients, it suits weeknight dinners or family gatherings. Serving it with crusty bread makes the meal feel complete and inviting. This soup is restorative, practical, and full of flavor, offering a satisfying bowl that brings people together.