Italian Penicillin Soup is a cozy, lemon-bright chicken and pasta broth that feels like a warm hug for sore throats and chilly nights alike. It’s essentially a rustic Italian-style chicken soup—onions, carrots, celery, garlic, bay, and a bone-in chicken simmered in broth with small pasta and finished with lemon and parsley—simple, restorative, and fast enough for a weeknight. If you want a step-by-step companion while you cook, I also keep a full Italian Penicillin Soup recipe handy when I need measurements at a glance.
Why you’ll love this dish
This soup earns the nickname “Italian Penicillin” because it’s both curative and comfort food: warming broth, immune-friendly garlic and lemon, and protein to keep you satisfied. It’s perfect for:
- Weeknight dinners when you need something quick and comforting.
- Family meals—kids usually enjoy the mild broth and small pasta.
- Recovery days: easy on the stomach, hydrating, and nutrient-dense.
“A bowl of this is like a reset button for a tired week — bright lemon, cozy broth, and the best kind of simple.” — home-cook review
It’s budget-friendly (one chicken breast or leftover shredded chicken works), flexible for vegetarians (use vegetable broth and omit the chicken), and customizable for spice or richness.
Step-by-step overview
You’ll sweat aromatics, simmer a whole bone-in chicken to flavor the broth, remove and shred the meat, then cook small pasta in the infused stock and finish with lemon and parsley. Total active hands-on time is minimal: about 15–20 minutes of chopping and sautéing, then 30–40 minutes of unattended simmering while things marry flavors.
What you’ll need
- 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 (add more if you want a garlic-forward soup)
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 lb) — or 2 cups cooked shredded chicken
- 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 (start with 1 tablespoon and increase to taste)
- 1/4 cup fresh parsley, chopped
- Optional finishes: grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil
Ingredient notes and substitutions:
- Use low-sodium broth so you control the final seasoning. If using store-bought salted broth, taste before adding extra salt.
- For a faster route, use 2 cups rotisserie or leftover shredded chicken and skip simmering the raw breast.
- Gluten-free option: swap regular pasta for a gluten-free small shape and adjust cooking time.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook about 1 minute until fragrant—don’t let it burn.
- Pour in 8 cups of broth. Add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower heat to a simmer.
- Partially cover and simmer 25–30 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.
- Remove the chicken from the pot to a cutting board. Let it cool briefly, then shred the meat, discarding skin and bone. Return shredded chicken to the pot.
- Taste the broth and season with salt and freshly ground black pepper as needed. Bring to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Adjust seasoning—a little extra lemon brightens the bowl, while a drizzle of olive oil adds silk.
- Serve hot with grated Parmigiano-Reggiano and crusty Italian bread on the side.
Timing tips: If you’re short on time, use pre-cooked shredded chicken and skip steps 3–5—the soup comes together in about 20 minutes.
Best ways to enjoy it
Serve in deep bowls with a generous sprinkle of Parmigiano-Reggiano and a drizzle of good olive oil. Crusty bread or focaccia soaks up the savory broth. For a heartier bowl, add a handful of baby spinach in the last minute of pasta cooking to wilt. If you want a creamy sibling to this brothy classic, try pairing it with a creamy Parmesan Italian sausage ditalini soup for a contrasting texture and flavor at a dinner party.
Storage and reheating tips
- Refrigeration: Cool the soup to near room temperature within 2 hours, then store in an airtight container. It keeps 3–4 days in the fridge.
- Freezing: For best texture, freeze the soup without the pasta. Freeze broth and shredded chicken up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over medium-low. If refrigerated soup has absorbed too much liquid, add a splash of broth or water. If you froze without pasta, cook fresh pasta when reheating to retain texture.
- Safety: Reheat to at least 165°F (74°C) before serving. Do not refreeze previously frozen and reheated soup.
Helpful cooking tips
- Browning the vegetables lightly adds depth—don’t rush the sweat stage.
- Use the bone-in, skin-on breast for maximum flavor; the skin helps render fat and the bone adds gelatinous body to the broth. Remove skin and bones before serving.
- If your broth tastes flat after adding pasta, a squeeze more lemon or a spoonful of grated cheese will brighten it.
- Avoid overcooking the pasta if you plan to store leftovers—slightly undercook (al dente) so it holds up after reheating. Alternatively, leave the pasta out and add freshly cooked pasta to each serving.
- For a clearer broth, skim any foam during the first 10 minutes of simmering.
Creative twists
- Vegetarian version: Replace chicken with a can of cannellini beans or extra mushrooms, use vegetable broth, and finish with lemon and parsley.
- Add greens: Stir in baby spinach or chopped kale in the last 2 minutes of pasta cooking.
- Spicy ramp-up: Increase red pepper flakes or finish each bowl with chili oil.
- Herby finish: Swap parsley for basil or add a teaspoon of chopped rosemary for a woodsy note.
- Umami boost: Stir in a teaspoon of fish sauce or soy sauce while seasoning for depth (start small).
Common questions
Q: How long does this soup take from start to finish?
A: About 45 minutes total if you simmer a raw bone-in chicken breast (15–20 minutes prep + 25–30 minutes simmer). Using pre-cooked chicken cuts the time to roughly 20 minutes.
Q: Can I make this vegetarian?
A: Yes. Use a good-quality vegetable broth and omit the chicken. Add beans or extra mushrooms for protein and texture; finish with lemon and parsley as usual.
Q: Can I freeze the soup with pasta?
A: It’s best to freeze without pasta. Pasta softens and breaks down when frozen and reheated. Freeze broth and chicken, then cook fresh pasta when reheating.
Q: Is there a recommended internal temperature for the chicken?
A: Yes—cook until the thickest part of the chicken reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
Q: How can I make the broth richer without adding cream?
A: Use the bone-in breast or add a leftover chicken carcass to the pot and simmer longer for more gelatin. A short sauté of the vegetables until slightly caramelized also adds depth.
If you want measurements and a printable version while you cook, check the linked recipe page at the top.
Print
Italian Penicillin Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Paleo, Gluten-Free
Description
A cozy, lemon-bright chicken and pasta broth that feels like a warm hug for sore throats and chilly nights.
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 lb) or 2 cups cooked shredded chicken
- 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
- Optional: grated Parmigiano-Reggiano and extra virgin olive oil for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in 8 cups of broth. Add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower heat to a simmer.
- Partially cover and simmer for 25–30 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.
- Remove the chicken from the pot to a cutting board, let it cool briefly, then shred the meat, discarding skin and bone. Return shredded chicken to the pot.
- Taste the broth and season with salt and freshly ground black pepper as needed. Bring to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves, stir in fresh lemon juice and chopped parsley. Adjust seasoning to taste.
- Serve hot with grated Parmigiano-Reggiano and crusty Italian bread on the side.
Notes
Browning the vegetables lightly adds depth; use bone-in, skin-on breast for maximum flavor. For a vegetarian option, replace chicken with a can of cannellini beans or extra mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian