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Italian Penicillin Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine Italian
Servings 6 bowls

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Cutting board and sharp knife
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks diced
  • 1 pound boneless skinless chicken thighs or breasts
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup small pasta like ditalini or orzo
  • Juice of 1 lemon
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons chopped parsley optional

Instructions
 

  • Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
  • Add the chicken and herbs: Place the chicken in the pot with the vegetables. Sprinkle in oregano, thyme, bay leaf, salt, and pepper.
  • Pour in the broth: Add chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 25–30 minutes until the chicken is tender.
  • Shred the chicken: Remove the chicken from the pot, shred it using two forks, and return it to the broth.
  • Add the pasta: Stir in the pasta and cook until al dente, about 8–10 minutes.
  • Finish with flavor: Stir in lemon juice and parmesan cheese. Taste and adjust seasoning.
  • Serve: Ladle into bowls, top with parsley, and enjoy warm.

Notes

Tips for Making the Best Italian Penicillin Soup

  • Use homemade broth for richer flavor if possible.
  • Don’t skip the lemon juice—it adds brightness and helps cut through the richness.
  • Cook pasta separately if you plan to store leftovers; this prevents it from soaking up too much broth.
  • Add a parmesan rind while simmering for extra umami depth.

Common Mistakes to Avoid

  • Overcooking the chicken: This can make it tough and stringy. Simmer gently until just tender.
  • Adding pasta too early: Pasta continues to cook in hot broth and can become mushy.
  • Under-seasoning: Taste as you go! The soup should be balanced with salt, herbs, and acidity.

Variations and Substitutions

  • Make it vegetarian: Swap chicken for cannellini beans and use vegetable broth.
  • Add greens: Stir in spinach or kale in the last few minutes of cooking for extra nutrients.
  • Use rice instead of pasta for a gluten-free option.
  • Boost the flavor: Add a dash of crushed red pepper flakes or Italian seasoning for a little heat.