I can still smell it. The warm scent of onion, garlic, and lemon rising from the pot fills the kitchen and wraps around everyone like a soft blanket. You hear the gentle simmer and the quiet clink of a wooden spoon against the pot. Family footsteps appear. Someone asks if dinner is ready. That is the feeling I chase when I make Italian Penicillin Soup.
This soup heals more than a cold. It rebuilds tired spirits and brings people back to the table. If you enjoy simple comfort food with honest ingredients, you will love how easy this is to make and how many smiles it creates. I often think of small kitchens and shared bowls when I cook, and I find inspiration in community recipes like the village soup tradition that show food can knit people together.
Why this works
There are a few simple reasons this soup becomes a family favorite. First, the aromatics build depth of flavor without fuss. Second, the gentle simmer gives you time to do other things while the pot works for you. Third, small pasta adds texture and comfort in every spoonful.
This is a time-saving meal you can adapt for busy nights. If you want to prep ahead, chop vegetables in the morning or the night before. This recipe follows a single-pot approach that reduces cleanup and maximizes flavor.
For families, it stretches well and freezes beautifully. That makes it a practical choice when you want one recipe to serve multiple meals. If you like stories about shared tables, this recipe joins the long line of community favorites found in kitchens everywhere. Learn more about the community soup story that inspires meals like this here.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
At the heart of this soup is slow, patient cooking. We sweat the vegetables to lift sweetness and soften texture. Then we simmer the chicken in broth until the meat is tender and easily shredded. Adding small pasta finishes the soup with just the right body.
I recommend using low-sodium broth so you can season the soup to taste at the end. Take small moments to skim any foam and taste along the way. That little attention makes a big difference. If you want to explore similar slow-simmer technique ideas, I like to reference stories that remind me why simmering matters in family soups about slow-simmer technique.
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 & finishing touches:
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Substitution notes:
- For gluten-free diets, replace pasta with rice or omit entirely.
- Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
- Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Lily’s personal tips for each ingredient:
- Olive oil: Use a good extra virgin olive oil. It lifts the flavor at the start and as a finishing drizzle.
- Onion: Dice evenly so it softens at the same rate as the carrots and celery. If you have kids helping, this is a great safe chopping job for older children.
- Carrots: Slice into rounds for steady cooking. Baby carrots work in a pinch and save prep time.
- Celery: Wash and dry well to avoid diluting the flavor. Celery greens can be saved for garnish if you like.
- Garlic: Mince fresh garlic at the last minute. If time is short, garlic paste or jarred minced garlic will do.
- Broth: Low-sodium broth lets you control salt. If you have homemade broth, use it for a richer result.
- Chicken breast: Bone-in, skin-on gives the best flavor, but boneless works if you prefer less fat. I often use bone-in for the extra depth.
- Bay leaves: Use two for fuller aroma, and remember to remove them before serving.
- Pasta: Pick a small shape so that every spoonful has both broth and pasta. If you plan to store leftovers, undercook the pasta slightly.
- Oregano and thyme: Dried herbs add steady flavor. Fresh herbs at the end brighten the bowl.
- Red pepper flakes: Use sparingly for a subtle warmth. Leave them out for kids or sensitive eaters.
- Lemon juice: Fresh lemon lifts the whole soup. Add it at the end so the brightness stays fresh.
- Parsley: Fresh parsley adds color and a tender herb finish. Chop it right before stirring in.
- Parmigiano-Reggiano: Grate fresh for the best finish. A small amount adds savory richness.
If you want a quick guide to swapping ingredients and making this recipe your own, see my short substitution notes above and my favorite community recipe inspirations for more ideas.
Directions
- Build the Aromatic Base:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Encouraging note: Take your time here. Letting the vegetables soften gently gives you sweet, layered flavor. If your children want to help, let them stir with a wooden spoon while you watch.
- Add Broth and Chicken:
Pour in the chicken broth and nestle 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 maintain a steady simmer.
- Encouraging note: It looks simple at this stage, and that is the charm. A gentle simmer extracts flavor without drying the chicken. If you need to step away, set a timer and let it do its work.
- Simmer Until Tender:
Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
- Encouraging note: This is the patience part. Use this time to set the table, peel bread, or have a quick chat with family members. The wait rewards you with tender, juicy chicken.
- Shred and Season:
Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
- Encouraging note: Shredding by hand gives you rustic pieces that everyone will love. Taste the broth as you season so you get it just right for your family.
- Cook the Pasta:
Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
- Encouraging note: Keep an eye on the pasta timing. For leftovers that will be reheated, stop cooking a minute or two before the package time for best texture.
- Finish with Fresh Elements:
Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.
- Encouraging note: The lemon juice and parsley are what make the soup sing. Add them last for brightness and freshness. For a final flourish, invite family members to add their own cheese or oil at the table.
If you want a short checklist for prepping this recipe on a busy day, try my make-ahead soup tips that save time and keep flavor intact here.
Serving
Serve this soup family-style in a large bowl or ladle it into individual wide bowls so everyone gets plenty of pasta, chicken, and broth. Offer a small plate of grated Parmigiano-Reggiano, an extra drizzle of olive oil, and thick slices of crusty Italian bread.
I like to place bowls in the center of the table and let everyone serve themselves. This creates a warm, communal feeling that makes the meal feel special even on an ordinary night. If you have little ones, serve cooler portions first and keep an adult bowl warm for seconds.
Storage
- Refrigerator: Store cooled soup in airtight containers for up to 4 days. If you included pasta, the texture will change over time. Store pasta and broth separately if you want to preserve the pasta texture.
- Freezer: Freeze soup without the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stove over low heat until warm. If reheating from frozen, thaw in the refrigerator and then warm slowly. Add a splash of broth or water if the soup thickened during storage.
- Tip: If you plan to freeze meals, undercook the pasta slightly during the first cooking. That gives a better texture after reheating.
Kitchen Notes
- Use a heavy-bottomed pot to prevent sticking and to keep an even simmer.
- Chop vegetables uniformly to ensure even cooking and consistent bites.
- Leave the chicken breast whole while simmering for juicier, more flavorful meat.
- If in a hurry, use pre-chopped mirepoix from the grocery store to save 10-15 minutes.
- For extra depth, brown the chicken briefly in the pot before adding broth, then remove and proceed with the recipe.
Variations
- Kid-friendly: Leave out the red pepper flakes and serve with grated cheese on the side. Cut pasta into smaller shapes if needed.
- Vegetarian: Use vegetable broth, skip the chicken, and add two cans of drained white beans for protein. Add a Parmesan rind while simmering if you are not avoiding dairy.
- Gluten-free: Replace the small pasta with cooked rice, gluten-free tiny pasta, or omit grain entirely and add more vegetables.
- Heartier version: Add diced potatoes or a cup of cannellini beans to bulk up the soup for larger appetites.
- Lemon-herb twist: Add extra lemon zest and a tablespoon of chopped fresh basil at the end for a brighter, fresher profile.
FAQ
Q: Can I use boneless, skinless chicken breasts?
A: Yes. Boneless breasts work and save time. Reduce simmering time slightly and check for doneness. I prefer bone-in for richer flavor, but boneless is convenient for weeknights.
Q: Can I make this in a slow cooker?
A: Absolutely. Sauté the vegetables first, then transfer to a slow cooker with broth, chicken, and seasonings. Cook on low for 4-6 hours. Add pasta in the last 20-30 minutes. This is great for set-it-and-forget-it days.
Q: How do I keep the pasta from getting mushy?
A: Cook pasta al dente and consider cooking it separately if you expect many leftovers. If you must store with pasta, undercook it by 1-2 minutes at first; it will finish cooking when reheated.
Q: Can I use leftover chicken?
A: Yes. If you have cooked chicken, add it toward the end of cooking and warm through. Adjust the seasoning since leftover chicken may be saltier.
Q: What is the best cheese to use as a garnish?
A: Freshly grated Parmigiano-Reggiano is my top choice. It melts slightly into the hot broth and adds savory depth. Pecorino Romano works if you prefer a sharper profile.
Conclusion
I hope this Italian Penicillin Soup brings warmth and comfort to your family table. It is a simple recipe that rewards small acts of care and tastes like home. For a classic variation and another home cook’s take, I like this Italian Penicillin Soup recipe on Allrecipes. If you enjoy a pastina-style version, this Italian Chicken Pastina Soup from Cafe Sucre Farine is a lovely companion to the way I make mine.
Warmly,
Lily
Italian Penicillin Soup
Ingredients
Aromatic Base
- 2 tablespoons extra virgin olive oil Use a good quality for best flavor.
- 1 large onion, diced (about 1 cup) Dice evenly for consistent cooking.
- 3 medium carrots, sliced into rounds Baby carrots work in a pinch.
- 3 stalks celery, chopped Wash and dry well; save greens for garnish.
- 4 cloves garlic, minced Mince fresh garlic just before use.
Main Ingredients
- 8 cups low-sodium chicken broth Vegetable broth for vegetarian option.
- 1 whole chicken breast, bone-in and skin-on (about 1 pound) Bone-in for extra flavor.
- 2 leaves bay leaves Remove before serving.
- 1 cup small pasta (ditalini, orzo, or small shells) Undercook slightly if storing leftovers.
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional) Adjust to taste.
- to taste Salt and freshly ground black pepper Use low-sodium broth for better seasoning control.
- 2 tablespoons fresh lemon juice Add at the end for brightness.
- 1/4 cup fresh parsley, chopped Chop right before stirring in.
Garnishes
- to taste Freshly grated Parmigiano-Reggiano cheese Grate fresh for best flavor.
- to drizzle Extra virgin olive oil For drizzling before serving.
- as needed Crusty Italian bread Serve alongside the soup.
Instructions
Build the Aromatic Base
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
Add Broth and Chicken
- Pour in the chicken broth and nestle 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 maintain a steady simmer.
Simmer Until Tender
- Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily.
- Remove the chicken breast and set aside to cool slightly.
Shred and Season
- Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot.
- Season the broth with salt and pepper to taste.
Cook the Pasta
- Return the shredded chicken to the pot and bring the soup to a gentle boil.
- Add the pasta and cook according to package directions until al dente.
Finish with Fresh Elements
- Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning.
- Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread.