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A bowl of Italian Penicillin Soup garnished with herbs and spices, showcasing hearty ingredients.

Italian Penicillin Soup

A comforting and delicious soup made with chicken, fresh vegetables, and herbs, perfect for cold days or when you're under the weather.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Aromatic Base
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
Soup Base
  • 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 leaves bay leaves
  • 1 cup small pasta (ditalini, orzo, or small shells) Substitute with rice for gluten-free option.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
Finishing Touches
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Method
 

Build the Aromatic Base
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften, and the onion turns translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
Add Broth and Chicken
  1. Pour in the chicken broth and nestle the chicken breast into the pot.
  2. Add bay leaves, oregano, thyme, and red pepper flakes if using.
  3. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender
  1. Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through and can be shredded easily.
  2. Remove the chicken breast and allow it to cool slightly.
Shred and Season
  1. Remove the skin and bones from the chicken.
  2. Shred the meat into bite-sized pieces and return it to the pot.
  3. Season the broth with salt and pepper to taste.
Cook the Pasta
  1. Bring the soup back to a gentle boil.
  2. Add the pasta and cook according to package directions until al dente.
Finish with Fresh Elements
  1. Remove the bay leaves from the soup.
  2. Stir in fresh lemon juice and chopped parsley.
  3. Taste and adjust seasoning. Serve the soup with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty Italian bread.

Notes

Use good quality chicken broth for the best flavor. For added richness, let the soup simmer longer. Add more vegetables like spinach or kale for extra nutrition. If using gluten-free pasta, adjust the cooking time as needed.