Italian Penicillin Soup
A warm, lemon-bright chicken soup with tender shredded chicken, small pasta, and a savory, garlicky broth that's comforting and easy to make.
Ingredients
For the 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
For the Soup
- 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 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup small pasta (ditalini, orzo, or small shells)
- Salt and freshly ground black pepper to taste
To Finish & Serve
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese (for serving)
- Extra virgin olive oil (for drizzling)
- Crusty Italian bread (for serving)
Instructions
Preparation
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for about 5–7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for an additional minute.
- Pour in 8 cups low-sodium chicken broth and add the whole chicken breast, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (optional). Bring to a gentle boil, then reduce heat to a simmer.
- Simmer for 25–30 minutes, until the chicken is fully cooked and shreds easily. Remove the chicken to a plate and set aside to cool slightly. Remove and discard the bay leaves.
- Shred the chicken with two forks, discarding the bone and skin if desired, then return the shredded chicken to the pot. Season the broth with salt and freshly ground black pepper to taste.
- Bring the soup back to a boil and add 1 cup small pasta (ditalini, orzo, or small shells). Cook until al dente according to package directions (usually 7–10 minutes), stirring occasionally.
- Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley. Adjust seasoning if needed. Serve bowls topped with freshly grated Parmigiano-Reggiano, and drizzle with extra virgin olive oil if you like. Offer crusty Italian bread on the side.
Notes
Don’t overcook the pasta in the pot, as it will absorb broth if left to sit. Store finished soup in an airtight container for 3–4 days. This soup can be made vegetarian by using vegetable broth and omitting the chicken.