Easy Italian Penicillin Soup Recipe

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Italian Penicillin Soup Recipe is comfort in a bowl: a lemony, herb-laced chicken and pastina (or ditalini) soup with a classic soffritto base and a silky, nourishing broth. Think nonna’s chicken soup—brightened with lemon, finished with fresh parsley, and crowned with a snowy sprinkle of Parmigiano-Reggiano. It’s simple, restorative, and exactly what you want on chilly nights or under-the-weather days.

Why You’ll Love This Italian Penicillin Soup Recipe

• Deep flavor, minimal fuss: A bone-in chicken breast simmers right in the pot to enrich store-bought broth—no hours-long stock required.
• Bright and balanced: Lemon juice and parsley cut through the cozy richness so each bite tastes clean and uplifting.
• Weeknight-friendly: One pot, straightforward steps, and dinner on the table in about an hour.
• Flexible and family-safe: Easy gluten-free and dairy-free swaps, plus a vegetarian option without compromising the soul of the dish.
• Meal-prep smart: Broth and chicken hold beautifully, and the pasta can be cooked to order so leftovers never turn mushy.

Ingredients for Italian Penicillin Soup

The Broth & Chicken

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery ribs, finely diced
• 3–4 garlic cloves, minced
• 8 cups (2 liters) low-sodium chicken broth (or vegetable broth)
• 1 large bone-in, skin-on chicken breast (about 1 to 1¼ lb / 450–560 g)
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• ¼–½ teaspoon red pepper flakes (optional, to taste)
• ½–1 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Pasta & Finishing Touches

• 1 to 1½ cups small pasta, such as pastina, ditalini, or orzo (see notes)
• 1 large lemon (zest optional), juiced (about 3 tablespoons)
• ¼ cup chopped flat-leaf parsley
• Freshly grated Parmigiano-Reggiano, for serving
• Extra-virgin olive oil, for finishing
• Crusty bread, for the table

Ingredient Notes (Substitutions & Healthy Swaps)

• Chicken cuts: Bone-in breast enriches the broth quickly. Bone-in thighs also work and are extremely tender; use ~2–3 thighs (about 1½ lb) and simmer until shreddable. Boneless skinless pieces are fine but produce a slightly lighter broth—simply add ½ cup extra broth or a small spoon of chicken bouillon for depth.
• Gluten-free path: Swap the pasta for cooked rice (stir into bowls) or use a good-quality gluten-free pastina/ditalini.
• Vegetarian variation: Use vegetable broth; replace chicken with a can of drained cannellini beans and add a small Parm rind (optional) while simmering for umami.
• Herbs: Oregano and thyme are classic; rosemary is robust but can dominate—use a small sprig if desired. A Parmigiano rind simmered in the broth adds incredible savory notes.
• Lemon: Fresh juice is essential; zest amplifies citrus aroma if you love a brighter finish.
• Sodium control: Start with low-sodium broth and season gradually. A finishing squeeze of lemon wakes flavors so you can use less salt.

Step-by-Step Instructions

Step 1 – Build the Flavor Base

Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring often, until softened and glossy, 6–8 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.

Step 2 – Simmer the Chicken

Pour in the broth. Nestle in the bone-in chicken breast along with bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle simmer, then lower the heat to maintain small, lazy bubbles. Partially cover and cook until the chicken is cooked through and shreddable, about 25–30 minutes.

Step 3 – Shred and Season

Transfer the chicken to a bowl and let it rest for 5–10 minutes to retain juices. Discard skin and bones; shred the meat into bite-size pieces. Meanwhile, taste the broth and season with salt and black pepper. Return shredded chicken to the pot.

Step 4 – Cook the Pasta (Two Ways)

• In the soup (easy): Stir in the pastina/ditalini/orzo and simmer until just al dente, 6–10 minutes depending on shape.
• Separately (best for leftovers): Boil pasta in salted water in a separate pot, then drain. Add cooked pasta to bowls and ladle soup over top. This keeps the broth clear and prevents sogginess over time.

Step 5 – Brighten and Finish

Turn off the heat. Stir in lemon juice and parsley. Taste and adjust—more lemon for brightness, more salt to round flavor, and a grind of pepper for warmth. Ladle into warm bowls and finish with Parmigiano and a light drizzle of extra-virgin olive oil.

Pro Tips for Success

1. Gentle simmer = clear broth: Vigorous boiling can cloud the soup and toughen the chicken. Keep it to soft bubbles.
2. Rest the chicken before shredding: Even a short rest keeps the meat juicy and flavorful.
3. Season in layers: Aromatics + herbs early; salt and lemon at the end for a clean, balanced finish.
4. Pasta control: Cook pasta separately if you plan for leftovers—that’s the restaurant trick for consistently perfect texture.
5. Use the rind: If you have a Parmigiano rind, simmer it with the broth and remove before serving—instant umami.
6. Finish thoughtfully: A swirl of good olive oil and a fresh lemon squeeze elevate the whole bowl.

Flavor Variations

• Nonna’s Egg Drop Twist: Beat 2 eggs with 1 tablespoon grated Parm. With the soup off heat and whisking gently, stream in the egg to create tender ribbons (stracciatella-style).
• Tuscan Bean & Kale: Add 1 can cannellini beans (drained) with the shredded chicken and stir in a handful of chopped lacinato kale for the last 5 minutes.
• Herb Garden: Finish with a mix of parsley, dill, and chives for a fresh, springy profile; reduce oregano slightly so the delicate herbs sing.
• Lemon-Pepper Bright: Add lemon zest with the aromatics and a few extra grinds of black pepper at the end for citrusy heat.
• Spicy Calabrian: Stir 1–2 teaspoons Calabrian chili paste into the broth for fruity heat and a gorgeous hue.

Serving Suggestions

• Classic at the table: Serve with warm, crusty Italian bread or garlic toast for dunking.
• Make it a meal: Add a simple side salad—arugula with shaved Parm and a lemon-olive oil dressing echoes the soup’s bright finish.
• Kids’ bowls: Keep red pepper flakes out of the pot; pass them at the table so everyone can customize heat.
• Lunch prep: Portion broth and chicken in containers; pack cooked pasta separately. Combine when reheating for perfect texture all week.

Storage and Freezing Instructions

• Refrigerate: Cool completely and store in airtight containers for 3–4 days. If the pasta is in the soup, it will continue to soften; for best results, store it separately.
• Freeze: Soup (without pasta) freezes beautifully for 2–3 months. Freeze in meal-size containers, leaving room for expansion. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop until steaming. If the soup tastes flat after reheating, add a squeeze of lemon and a pinch of salt to revive flavors. Cook fresh pasta or stir in leftover cooked rice just before serving.

Nutrition Facts (Per Serving)

Approximate for 6 servings with ditalini, lemon, and Parm garnish; values vary by ingredients/portion size.

FAQ About Italian Penicillin Soup

Final Thoughts

This Italian Penicillin Soup Recipe is proof that simple ingredients and thoughtful technique create something truly restorative. The soffritto lays a savory foundation, the bone-in chicken deepens the broth quickly, and lemon with parsley brings it all into lively balance. Whether you’re nursing a cold, craving comfort, or planning a wholesome meal for the week, this soup meets the moment—nourishing, aromatic, and endlessly adaptable. Keep the pasta separate for meal prep, finish with a snowfall of Parmigiano and a drizzle of extra-virgin olive oil, and savor how something so modest can taste so complete.

Easy Italian Penicillin Soup

This Easy Italian Penicillin Soup is a nourishing, lemony chicken and pastina soup built on a classic soffritto base and enriched with a silky broth. It’s comforting and restorative—perfect for cold nights or recovery days—with a bright lift from lemon, fresh parsley, and a snowy shower of Parmigiano-Reggiano.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Soup

Cuisine Italian

Servings 6 servings

Calories 320 kcal

Ingredients

  

Broth & Chicken

• 2 tbsp olive oil
• 1 medium yellow onion finely diced
• 2 medium carrots finely diced
• 2 celery ribs finely diced
• 3–4 garlic cloves minced
• 8 cups low-sodium chicken broth or vegetable broth
• 1 large bone-in, skin-on chicken breast about 1 to 1¼ lb
• 2 bay leaves
• 1 tsp dried oregano
• 0.5 tsp dried thyme or 1 tsp fresh thyme
• 0.25–0.5 tsp red pepper flakes optional, to taste
• 0.5–1 tsp fine sea salt to taste
• Freshly ground black pepper to taste

Pasta & Finishing Touches

• 1–1.5 cups small pasta pastina, ditalini, or orzo
• 1 large lemon, juiced about 3 tbsp juice; zest optional
• 0.25 cup chopped flat-leaf parsley
• Freshly grated Parmigiano-Reggiano for serving
• Extra-virgin olive oil for finishing
• Crusty bread for the table

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened, about 6–8 minutes. Stir in garlic and cook for 30 seconds more.
• Pour in broth. Add chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle simmer. Cover partially and simmer until chicken is cooked through, 25–30 minutes.
• Remove chicken to a bowl and let rest 5–10 minutes. Discard skin and bones, then shred the meat. Season the broth with salt and pepper, then return chicken to the pot.
• Stir in the pasta and simmer until al dente, 6–10 minutes. For best leftovers, cook pasta separately and add to bowls when serving.
• Turn off heat. Stir in lemon juice and parsley. Adjust seasoning with more salt, pepper, or lemon juice to taste. Serve hot with Parmigiano and a drizzle of olive oil.

Notes

For a vegetarian version, swap the chicken for cannellini beans and use vegetable broth. To avoid mushy pasta, store separately and combine before serving. For extra depth, add a Parmigiano rind while the soup simmers, then discard before serving.

Keyword easy soup recipe, Italian chicken soup, lemon chicken soup, pastina soup, penicillin soup

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