Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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)

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why make this recipe

This soup warms you fast. It uses simple ingredients you likely have at home. It heals your cold day and fills your belly. If you want more simple soup ideas, read this full Italian Penicillin Soup post for more tips and notes.

introduction

Italian Penicillin Soup is a light chicken soup with pasta, lemon, and cheese. It is easy to make. It uses a whole chicken breast to give flavor and protein. The soup feels like old-home cooking. If you like easy, warm bowls, also check these easy potato soup ideas for more plain recipes.

how to make Italian Penicillin Soup

Follow these steps to cook the soup. Work in order and taste as you go. The soup comes together in one pot. It cooks in about 40 minutes.

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 :

Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
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 reduce heat to maintain a steady simmer.
Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
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, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.

how to serve Italian Penicillin Soup

Serve hot in shallow bowls. Add a spoon of grated Parmigiano-Reggiano on top. Drizzle a little olive oil. Add extra lemon if you like it bright. Put crusty bread on the side. For a light meal, serve with a simple salad.

how to store Italian Penicillin Soup

Cool the soup to room temperature before you store it. Put it in airtight containers. Keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat gently on the stove. For tips on keeping bread and sandwiches fresh, see classic Italian muffuletta sandwich storage tips.

tips to make Italian Penicillin Soup

Use bone-in chicken for better broth flavor.
Don’t overcook the pasta. Add it near the end.
Skim foam from the broth for a clearer soup.
Use fresh lemon juice at the end for bright flavor.
Taste and adjust salt after you add pasta and lemon.

variation (if any)

Vegetarian: Use vegetable broth and add a can of drained white beans for protein.
Gluten-free: Replace pasta with rice or quinoa.
Spicy: Add more red pepper flakes or a dash of hot sauce.
Herby: Add fresh basil or dill at the end.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Add shredded cooked chicken near the end and warm through. Skip the initial simmer time.

Q: Can I make this soup in a slow cooker?
A: Yes. Add all ingredients except pasta, lemon, and parsley. Cook on low for 4-6 hours. Add pasta and finish as above.

Q: How do I keep the pasta from getting mushy if I plan leftovers?
A: Cook pasta separately and add to bowls when serving. Or undercook pasta by a minute if you store it in the soup.

Q: Can I use rotisserie chicken?
A: Yes. Remove bones and skin, shred meat, and add it when the broth is hot.

Conclusion

This Italian Penicillin Soup is easy, warm, and full of simple flavors. If you want another recipe version and step photos, try the Italian Penicillin Soup Recipe – Allrecipes. For a family-style pastina version and notes from a nonna, see Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup).