Why You’ll Love This Recipe
I love how this soup balances simplicity and depth. It’s made with pantry staples but feels luxurious thanks to a slow simmer and fresh herbs. The whole chicken breast gently poaches in the broth, infusing it with flavor, while the carrots, celery, and onion create a sweet and savory base. The addition of pasta makes it hearty enough for a main course, and that final splash of lemon juice? It brightens everything. I make this on repeat during flu season or when I need to press pause and reset with something wholesome and homey.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
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 needs, I swap pasta with rice or omit it. If I want a vegetarian version, I use white beans and veggie broth. I skip the cheese or use nutritional yeast for dairy-free options.
Directions
1. Build the Aromatic Base
I start by heating olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery for 5–7 minutes until the veggies soften and the onion turns translucent. Then, I stir in the garlic and cook for one more minute until it’s fragrant.
2. Add Broth and Chicken
Next, I pour in the chicken broth and nestle the chicken breast into the pot. I add the bay leaves, oregano, thyme, and red pepper flakes (if I want a bit of heat), bring it to a boil, and then reduce to a steady simmer.
3. Simmer Until Tender
I cover the pot partially and let it simmer for about 25–30 minutes, just until the chicken is cooked and shreds easily. Then I remove the chicken and let it cool.
4. Shred and Season
Once the chicken cools, I discard the skin and bones and shred the meat. I return the shredded chicken to the pot and season the broth with salt and pepper to taste.
5. Cook the Pasta
I bring the soup back to a gentle boil, add the pasta, and cook until al dente. It thickens the broth slightly and makes the soup extra cozy.
6. Finish with Fresh Elements
I remove the bay leaves and stir in lemon juice and parsley just before serving. The lemon really wakes everything up. I taste again and adjust seasoning as needed.
Servings and Timing
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
This recipe is ideal when I want a nourishing meal with minimal active time. I let the soup gently simmer while I prep sides or relax. It’s also easy to double for larger batches.
Variations
Lower Calorie Version
I use zucchini noodles or shirataki noodles instead of pasta and swap the chicken breast with skinless thighs for deeper flavor without the extra calories.
Gluten-Free Adaptation
I replace pasta with rice, quinoa, or certified gluten-free pasta for a satisfying, safe version.
Plant-Based Version
For a meatless meal, I use vegetable broth and cannellini beans or chickpeas, then toss in extra veggies like kale or zucchini.
Lower Sodium Option
I stick with no-salt-added broth and boost flavor using more herbs and fresh lemon juice.
Dairy-Free Modification
I leave out the cheese and opt for nutritional yeast for that subtle cheesy flavor without dairy.
storage/reheating
Refrigerator Storage:
After cooling the soup, I store it in an airtight container for up to 4 days. The flavors actually improve overnight.
Freezer Storage:
This soup freezes beautifully for up to 3 months. I usually freeze it without pasta and add freshly cooked pasta when reheating to maintain texture.
Reheating Instructions:
I reheat gently over medium-low heat on the stovetop, adding a splash of broth or water if needed. For quick reheating, I use the microwave in 30-second intervals.
Make-Ahead Tip:
Sometimes I make the whole soup except for the pasta in advance. Then I add fresh pasta right before serving for the best texture.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, I sometimes use bone-in, skin-on chicken thighs. They make the broth even richer. Just allow a few extra minutes for them to cook fully.
What if I don’t have fresh herbs?
No problem—I use dried herbs when fresh aren’t available. I reduce the amount to about one-third. Dried parsley works, but fresh is more vibrant.
Can this soup be made in a slow cooker?
Absolutely. I toss all the ingredients (except pasta) into the slow cooker and cook on low for 6–8 hours or high for 3–4. I shred the chicken and stir in cooked pasta at the end.
How can I make the soup thicker?
If I want a thicker soup, I mash some of the veggies against the pot, or stir in a cornstarch slurry. Sometimes I stir in a beaten egg slowly for an Italian stracciatella-style finish.
Is it normal for the soup to thicken overnight?
Yes. The pasta keeps soaking up liquid, so the soup thickens. I just add more broth or water when reheating to loosen it up.
Conclusion
Italian Penicillin Soup is more than a recipe—it’s a ritual of care and healing. I love how it uses simple, whole ingredients to create a dish that comforts both my body and spirit. Whether I’m feeling under the weather or just need a bowl of something cozy, this soup never fails to deliver. It’s timeless, nourishing, and endlessly customizable. If you try it, I hope it becomes a staple in your home too—just like it is in mine.
Print
Italian Penicillin Soup: Comfort Food That Heals
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This healing Italian Penicillin Soup recipe blends comforting chicken broth, fresh herbs, and tender vegetables into a soul-warming bowl of comfort. A cozy remedy perfect for cold days or under-the-weather moments.
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
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:
Gluten-free: use rice or GF pasta
Vegetarian: skip chicken, add white beans
Dairy-free: omit cheese or use nutritional yeast
Instructions
Build the Aromatic Base
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Add Broth and Chicken
Pour in broth. Add chicken, bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, reduce heat, and simmer.
Simmer Until Tender
Cover partially and simmer for 25–30 minutes, until chicken is cooked and tender. Remove chicken and let cool.
Shred and Season
Discard skin and bones from the chicken. Shred meat and return it to the soup. Season broth with salt and pepper.
Cook the Pasta
Bring soup to a gentle boil. Add pasta and cook until al dente.
Finish with Fresh Elements
Remove bay leaves. Stir in lemon juice and parsley. Adjust seasoning to taste. Serve hot, topped with Parmigiano-Reggiano and a drizzle of olive oil.
Notes
Storage: Refrigerate up to 4 days or freeze up to 3 months (without pasta for best texture).
Make-Ahead Tip: Prepare without pasta and add it freshly when reheating.
Slow Cooker Option: Cook all ingredients (except pasta) on low for 6–8 hours. Add pasta just before serving.
Vegetable Add-Ins: Zucchini, kale, spinach, or green beans work beautifully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Comfort Food, Main Dish
- Method: Stovetop (with Slow Cooker Option)
- Cuisine: Italian (with cross-cultural inspiration from Jewish Chicken Soup)
