If you’ve ever wanted to cozy up with a bowl of soup that feels like a big, warm hug in a bowl, then this Italian Penicillin Soup Recipe is going to be your new best friend. It’s a fabulous blend of rich, comforting flavors—the savory chicken, aromatic herbs, and bright lemon juice all come together to create a remedy for both the body and soul. Perfect for a chilly day or whenever you need a little culinary comfort, this soup is a simple yet deeply satisfying dish that’s sure to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Italian Penicillin Soup Recipe lies in its straightforward ingredients, each one playing a crucial role in flavor, texture, and color. They’re common pantry staples and fresh produce that come together to make something extraordinary.
- Extra virgin olive oil: Adds a fruity richness and is perfect for sautéing the vegetables to build flavor.
- Onion: Brings a subtle sweetness and depth to the soup’s base.
- Carrots: Add natural sweetness and vibrant color, plus a hint of earthiness.
- Celery: Provides a gentle, refreshing bite and classic aromatic base.
- Garlic: Infuses the soup with a warm, inviting aroma and taste.
- Low-sodium chicken broth (or vegetable broth): The flavorful liquid backbone that keeps the soup light but hearty.
- Chicken breast (bone-in, skin-on): For tender, juicy meat enriched by bone flavor and a touch of richness from the skin.
- Bay leaves: Offer a subtle herbal fragrance and complexity to the broth.
- Small pasta (ditalini, orzo, or small shells): Adds chewiness and makes the soup satisfyingly filling.
- Dried oregano: Introduces traditional Italian herb notes for that authentic taste.
- Dried thyme: Gives a slightly minty and earthy flavor that complements the broth.
- Fresh lemon juice: Brings brightness and a zesty pop to finish the dish beautifully.
- Fresh parsley: A fresh, herbal lift that enhances the final presentation and flavor.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the extra virgin olive oil over medium heat in a large pot. Toss in diced onion, carrots, and celery—the classic soffritto. Cook these gently until they soften and develop a lovely sweetness, usually about 7 to 10 minutes. This builds the foundational flavor layer that makes the soup so comforting.
Step 2: Add Garlic
Once the veggies are tender, stir in the minced garlic and cook it for just about a minute. This step is key to keeping the garlic’s flavor bright without becoming bitter or overpowering—just the right touch of aromatic goodness.
Step 3: Introduce Broth, Chicken, and Herbs
Pour in the low-sodium chicken broth and place the bone-in, skin-on chicken breast into the pot. Toss in those fragrant bay leaves along with dried oregano and thyme for authentic Italian flavor. Bring everything to a gentle boil, then lower the heat and let it simmer for 25 to 30 minutes. This slow cooking infuses the soup with deep, rich notes.
Step 4: Shred the Chicken
Carefully remove the chicken breast and let it cool enough to handle. Shred the meat into bite-sized pieces and return it to the pot. This step ensures tender, juicy chicken distributed throughout the soup, adding protein and heartiness.
Step 5: Cook the Pasta
Add the small pasta of your choice directly to the simmering soup and cook it according to the package directions. This allows the pasta to soak up the delicious broth, making every spoonful taste just right.
Step 6: Brighten with Lemon and Parsley
Finish by stirring in fresh lemon juice and a generous handful of chopped fresh parsley. The lemon adds a lively brightness that cuts through the richness, while parsley delivers a fresh, herbal finish that’s irresistible.
How to Serve Italian Penicillin Soup Recipe
Garnishes
Simple garnishes make a big difference! I love topping this soup with a sprinkle of grated Parmesan for a savory kick, or a drizzle of extra virgin olive oil to enhance its silky texture. A few croutons also add a delightful crunch if you want some contrast.
Side Dishes
This soup shines best when paired with crusty Italian bread, perfect for dipping and soaking up every flavorful drop. A light side salad with lemon vinaigrette also complements the soup’s bright finish wonderfully, keeping your meal balanced and fresh.
Creative Ways to Present
Try serving the Italian Penicillin Soup Recipe in individual rustic bowls garnished with fresh herbs and a lemon wedge on the side. For a fanciful touch, you can even ladle it into hollowed-out sourdough bread bowls, which look fabulous and add an edible vessel for dipping.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and prevent the pasta from absorbing too much broth and becoming mushy.
Freezing
You can freeze this soup, but I recommend leaving out the pasta before freezing. Store the broth and shredded chicken separately in freezer-friendly containers for up to 3 months. When thawed, simply cook fresh pasta and add it at serving time to keep the perfect texture.
Reheating
Reheat gently over low to medium heat on the stove, adding a splash of broth or water if it feels too thick. Stir frequently to prevent sticking and ensure everything warms evenly. Finish with a fresh squeeze of lemon to revive those bright flavors.
FAQs
Can I use other types of chicken for this soup?
Absolutely! While bone-in, skin-on chicken breast adds extra flavor and richness, boneless chicken breasts or thighs work well too. Just adjust the cooking time slightly until the meat is tender and fully cooked.
Is there a vegetarian version of this Italian Penicillin Soup Recipe?
Yes, swap the chicken broth for a hearty vegetable broth and omit the chicken. You can add hearty beans or extra veggies like mushrooms for protein and substance. It won’t be quite the same but still deliciously comforting.
What types of pasta work best?
Small pasta shapes like ditalini, orzo, or tiny shells are perfect because they cook quickly and distribute nicely throughout the soup. Avoid large or flat pasta shapes that might overwhelm the broth or take too long to cook.
Can I make this soup in a slow cooker?
Definitely! Start by sautéing the veggies on the stove, then add everything to the slow cooker and cook on low for about 6 hours. Add the pasta during the last 30 minutes to keep it from getting mushy.
What’s the secret to the lemon juice addition?
The lemon juice brings a bright, fresh note that balances the rich, savory flavors and lifts the entire soup. Add it at the end to preserve its vibrancy and avoid a cooked, dull taste.
Final Thoughts
There’s something truly special about the Italian Penicillin Soup Recipe—it’s a cozy, flavorful bowl that warms you up and makes you feel cared for with every spoonful. Simple ingredients, classic techniques, and that final zing of lemon make it a delightful dish that’s easy to fall in love with and even easier to share. I encourage you to give it a try and discover your own reasons to come back to this comforting soup again and again.
Print
Italian Penicillin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This comforting Italian Penicillin Soup is a hearty and healthy dish featuring tender chicken breast, aromatic vegetables, and small pasta shapes simmered together with herbs and finished with fresh lemon juice and parsley for a bright, flavorful finish. Perfect for a cozy dinner that soothes and satisfies.
Ingredients
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Broth & Herbs
- 6 cups low-sodium chicken broth (or vegetable broth)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Protein
- 1 pound chicken breast (bone-in, skin-on)
Pasta & Garnish
- 1 cup small pasta (ditalini, orzo, or small shells)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the vegetables: In a large pot, warm the extra virgin olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables become soft and translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its fragrance without browning.
- Simmer chicken and broth: Pour in the chicken broth and add the whole chicken breast along with the bay leaves, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer gently for 25 to 30 minutes, until the chicken is fully cooked and flavors meld.
- Shred chicken: Carefully remove the chicken breast from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding bones and skin, then return the shredded chicken to the soup.
- Cook pasta: Add the small pasta to the simmering soup and cook according to the package instructions, usually about 7-10 minutes, until the pasta is tender.
- Finish and serve: Stir in fresh lemon juice and chopped parsley for brightness and fresh flavor. Serve the soup hot with a spoonful of the hearty broth, vegetables, shredded chicken, and pasta.
Notes
- Use low-sodium broth to control salt levels, adding salt to taste if needed.
- Bone-in chicken adds rich flavor, but boneless can be substituted for convenience.
- Small pasta shapes work best to blend seamlessly into the soup.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth and omit chicken, adding white beans for protein instead.
