Italian Penicillin Soup: A Comforting Chicken Soup

Italian penicillin soup, a nickname for this Italian chicken soup, simmers a bone-in chicken breast with onion, carrots, celery, garlic, herbs, and broth. Small pasta and lemon juice go in near the end, giving the broth a bright finish. Italian penicillin soup is a playful nickname for this comforting food, not a treatment for colds or illness.

Why Make Italian Chicken Soup

The chicken cooks in the broth, adding flavor while the vegetables soften. Once the chicken is cooked, remove the meat from the bone, shred it, and return it to the pot. Lemon and parsley are stirred in just before serving.

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 and finishing touches:

• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

For gluten-free soup, use a gluten-free small pasta or omit it. For a meatless variation, use vegetable broth, omit the chicken, and add white beans; this changes the recipe from chicken soup to a vegetarian soup. Skip the cheese garnish or use a dairy-free alternative if needed.

How to Make Italian Chicken Soup

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute.
2. Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using. Bring the liquid to a gentle simmer, then lower the heat. Partially cover and simmer for about 25–30 minutes, checking that the thickest part of the chicken reaches 165°F (74°C).
3. Transfer the chicken to a plate. When it is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
4. Return the chicken to the pot. Add the pasta and cook at a gentle simmer according to the package directions until al dente, stirring occasionally.
5. Remove the bay leaves. Stir in the lemon juice and parsley. Taste the broth and season with salt and pepper.
6. Ladle into bowls and finish with grated Parmesan and a drizzle of olive oil if desired. Serve with bread.

Serving Suggestions

Serve hot with parsley and Parmesan at the table, along with crusty bread. Add the lemon juice gradually and taste so the broth stays balanced.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. The pasta will continue to absorb broth as it sits. For the best texture, cook and store pasta separately when preparing ahead, then add it to each bowl. Reheat soup until steaming hot throughout. Freeze the broth and chicken without pasta for better texture; thaw overnight in the refrigerator.

Tips for a Flavorful Pot

• Keep the broth at a gentle simmer rather than a rolling boil.
• Check the chicken with a food thermometer in the thickest part; poultry should reach 165°F (74°C).
• Cook the pasta only until al dente because it softens further in hot broth.
• Add lemon juice near the end and adjust to taste.
• Remove bay leaves before serving.

Variations

Add spinach, zucchini, or green beans, adjusting when they go into the pot based on how long they need to soften. For a vegetarian soup, use vegetable broth, leave out the chicken, and add white beans. These swaps change the original chicken recipe.

Frequently Asked Questions

Can I use leftover cooked chicken?
Yes. Skip simmering the raw chicken and add cooked shredded chicken near the end, heating it until hot throughout.

Can I make this in a slow cooker?
The recipe is written for a stovetop pot, and a slow cooker time has not been tested here. If adapting it, verify that the chicken reaches 165°F (74°C), and cook pasta separately to avoid over-softening.

What other vegetables can I add?
Spinach, zucchini, and green beans can be added. Add them according to how quickly they cook; tender greens need only a short time near the end.

Does this soup treat a cold?
No. It is a warm, nourishing meal, but it is not medicine and should not be presented as a treatment for illness.

For poultry cooking guidance, see the FoodSafety.gov safe minimum internal temperature chart.

For another comforting dinner, try our chicken pot pie with biscuits. For safe handling and cooking temperatures, consult the FoodSafety.gov temperature chart.

Although the nickname appears in the title, Italian penicillin soup is simply a comforting chicken soup with vegetables, pasta, and lemon; it is food, not a treatment for illness.

Italian Penicillin Soup

Print Recipe

A comforting and hearty soup that’s perfect for cold days and busy weeknights, packed with flavors and nutrients.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free Option, Paleo

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in minced garlic and cook for another minute.
2. Pour in the chicken broth and place 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 simmer.
3. Cover partially and simmer for 25-30 minutes, until the chicken is cooked through. Remove the chicken and let it cool slightly.
4. Shred the chicken meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.
5. Add the pasta and cook according to package directions until al dente. The broth will thicken slightly from the pasta starch.
6. Remove bay leaves and stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot with grated cheese, a drizzle of olive oil, and crusty bread.

Notes

For gluten-free diets, replace pasta with rice or omit it entirely. Vegetarians can skip the chicken and use vegetable broth with white beans for protein.