Italian Penicillin Soup

Italian penicillin soup is my go-to remedy whenever someone in my family feels under the weather. This golden, aromatic chicken soup combines tender vegetables, hearty pasta, and fresh herbs in a way that truly soothes both body and soul.

I’ll never forget the first time I made this soup for my daughter when she had a terrible cold. The kitchen filled with the warm scent of garlic and herbs, and by the time I brought her a steaming bowl, she was already feeling better just from the aroma. This Italian twist on classic chicken soup has become our household’s healing tradition, and it works just as beautifully for cozy weeknight dinners as it does for cold and flu season. The slow-simmered broth extracts every bit of flavor from the bone-in chicken, while the vegetables add natural sweetness and the lemon juice brings everything together with a bright finish.

What You’ll Need for Italian Penicillin Soup

Equipment needed: Large heavy-bottomed pot or Dutch oven (6-8 quart), cutting board, sharp knife, tongs, two forks for shredding

I always start with bone-in, skin-on chicken breast because it creates the richest, most flavorful broth. The bones add depth while the skin contributes body to the soup. Here’s everything you 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
• 8 cups low-sodium chicken broth (or vegetable broth)
• 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 (optional)
• Extra virgin olive oil, for drizzling
• Crusty Italian bread, for serving

Pro tip: I prefer using low-sodium broth so I can control the salt level myself. If you want a vegetarian version, swap the chicken for white beans and use vegetable broth. For the pasta, I love using ditalini because its small tube shape catches the broth perfectly.

How to Make This Healing Italian Penicillin Soup

Step 1: Build the Aromatic Foundation
Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Saute for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. You’ll know it’s ready when the vegetables smell sweet and fragrant. Stir in the minced garlic and cook for another 60 seconds until golden and fragrant. Be careful not to let the garlic brown, as it will turn bitter.

Step 2: Simmer the Broth and Chicken
Pour in 8 cups of chicken broth and carefully place the whole chicken breast into the pot. Add the bay leaves, oregano, thyme, and red pepper flakes if you like a little heat. Bring the mixture to a gentle boil, then immediately reduce the heat to maintain a steady simmer. This is important because a rolling boil will toughen the chicken and make the broth cloudy. Cover the pot partially, leaving the lid slightly ajar to allow steam to escape, and cook for 25-30 minutes until the chicken is cooked through and tender.

Step 3: Shred the Chicken
Remove the chicken from the pot using tongs and place it on a cutting board. Let it cool for about 5 minutes so you can handle it safely. While it cools, taste the broth and adjust the seasoning with salt and pepper. Discard the skin and bones, then use two forks to shred the chicken into bite-sized pieces. The meat should pull apart easily if it’s cooked properly.

Step 4: Add Pasta and Bring It Together
Return the shredded chicken to the pot. Bring the soup back to a low boil (you’ll see gentle bubbles breaking the surface) and stir in 1 cup of small pasta. Cook according to the package directions, usually 8-10 minutes, until the pasta reaches al dente. The pasta will continue to soften slightly even after you remove it from the heat, so don’t overcook it.

Step 5: Finish with Brightness
Remove and discard the bay leaves. Stir in 2 tablespoons of fresh lemon juice and the chopped parsley. The lemon juice is what makes this Italian penicillin soup truly special, adding a bright, fresh note that balances the rich broth. Taste one more time and adjust the seasoning if needed. Serve hot with a drizzle of olive oil and grated Parmigiano-Reggiano if desired.

Common mistake to avoid: Don’t add the pasta too early. If you’re planning to store leftovers, the pasta will absorb liquid and become mushy. For best results, cook only what you’ll eat that day.

Perfect Pairings for Italian Penicillin Soup

This soup tastes wonderful with simple, rustic sides that complement the Italian flavors.

Crusty Italian Sourdough Bread: The perfect vehicle for soaking up every last drop of that golden broth. The tangy sourdough adds another layer of flavor that works beautifully with the herbs and lemon.

Simple Arugula Salad: Toss fresh arugula with lemon vinaigrette, shaved Parmesan, and cherry tomatoes. The peppery greens and acidic dressing provide a nice contrast to the comforting, rich soup.

Garlic Bread: Toast thick slices of Italian bread with butter, garlic, and parsley. The buttery, garlicky crunch is irresistible alongside this healing Italian penicillin soup.

Roasted Vegetables: Serve with oven-roasted zucchini, bell peppers, and red onion drizzled with balsamic glaze. The caramelized vegetables add sweetness and make the meal more substantial.

More Comforting Soups to Keep You Warm and Nourished

This healing Italian penicillin soup pairs beautifully with other soothing soups for a well-rounded meal rotation. The protein-rich High Protein Chicken Pot Pie Soup offers creamy comfort with 25g of protein that complements the light, brothy nature of this recipe. The aromatic Mediterranean Orzo Soup shares similar orzo pasta with fresh herbs and vegetables for vegetarian variety.

For additional Italian-inspired options, the hearty Easy Italian Wedding Soup Recipe features tender meatballs with orzo in a savory broth. The classic Minestrone Soup Recipe provides rustic Italian flavors with beans and pasta, creating a satisfying complement to this lemon-brightened healing soup throughout the week.

Storing Your Italian Penicillin Soup

Store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb liquid as it sits, so the soup will become thicker. I recommend storing the soup and pasta separately if you’re planning to keep it longer than a day.

For reheating, warm the soup slowly on the stovetop over medium-low heat. Add extra chicken broth or water to thin it out if the pasta has absorbed too much liquid. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: Freeze the soup without the pasta for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator, reheat on the stovetop, and add freshly cooked pasta. This way, you’ll always have the perfect texture.

Make-ahead tip: You can prep all the vegetables a day in advance and store them in an airtight container in the refrigerator. This makes weeknight cooking even faster.

Your Italian Penicillin Soup Questions Answered

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