I make this Italian Penicillin Soup whenever I crave something warm, nourishing, and deeply comforting. With tender chicken, aromatic garlic, fresh herbs, and a bright splash of lemon, I create a soothing bowl of broth that feels restorative and satisfying at the same time. It’s hearty enough for dinner, yet light enough to enjoy any time I need a cozy meal.
Why You’ll Love This Recipe
I love how this soup comes together with simple pantry staples and fresh ingredients that build incredible flavor. The garlic and herbs infuse the broth beautifully, while the shredded chicken and pasta make it filling without feeling heavy. I also appreciate the touch of lemon juice at the end, which brightens the entire pot and balances the richness.
I find this recipe perfect for busy weeknights because it cooks quickly, but it also tastes like I simmered it for hours. It’s family-friendly, easy to customize, and ideal for colder days when I want something wholesome and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup small pasta (such as ditalini or orzo)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Freshly grated Parmesan cheese for serving
Directions
I start by heating the olive oil in a large pot over medium heat. Once warm, I add the chopped onion, carrots, and celery, sautéing them for about 5 to 7 minutes until they begin to soften and release their aroma.
Next, I stir in the minced garlic and cook it for about a minute, just until fragrant. I pour in the chicken broth and bring everything to a gentle boil.
I then add the shredded chicken, dried oregano, dried basil, and crushed red pepper flakes if I want a bit of heat. I reduce the heat and let the soup simmer for about 10 minutes so the flavors can develop.
After that, I stir in the pasta and cook it according to the package instructions, usually 8 to 10 minutes, until tender. Once the pasta is cooked, I add the lemon juice and season with salt and black pepper to taste.
I remove the pot from the heat and stir in the freshly chopped parsley. When serving, I ladle the soup into bowls and finish each one with a generous sprinkle of freshly grated Parmesan cheese.
Servings and timing
I prepare this soup in about 35 minutes total, with 10 minutes of prep time and 25 minutes of cooking time. This recipe makes 4 servings, and each serving contains approximately 280 calories. I find this amount perfect for a satisfying lunch or a light but hearty dinner.
Variations
I sometimes swap the pasta for rice if I want a slightly different texture. When I prefer a low-carb option, I leave out the pasta entirely and add extra vegetables like zucchini or spinach.
For a richer flavor, I occasionally stir in a small knob of butter at the end. If I want to boost the protein, I add extra shredded chicken. I also enjoy experimenting with fresh herbs like thyme or rosemary for a deeper herbal note.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. If I know I’ll be storing the soup, I sometimes cook the pasta separately and add it to each bowl before serving to prevent it from soaking up too much broth.
When reheating, I warm the soup gently on the stovetop over medium-low heat until heated through. If the pasta has absorbed some of the broth, I simply add a splash of chicken broth or water to loosen it up before serving.
Related Recipes:
- Light and Healthy Broccoli Pasta
- Healthy Zucchini Tomato Italian Sausage Soup
- Southern Homemade Sweet Potato Cornbread
FAQs
Can I use rotisserie chicken for this soup?
Yes, I often use rotisserie chicken when I want to save time. I simply shred it and add it directly to the broth.
Can I freeze this soup?
I can freeze it, but I prefer freezing it without the pasta because pasta can become soft after thawing. I add freshly cooked pasta when reheating for the best texture.
What pasta works best in this recipe?
I like using small pasta shapes such as ditalini or orzo because they cook quickly and fit nicely on a spoon.
How can I make this soup spicier?
I increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.
Can I make this soup vegetarian?
Yes, I replace the chicken broth with vegetable broth and omit the chicken. I sometimes add white beans or chickpeas for added protein and texture.
Conclusion
I turn to this Italian Penicillin Soup whenever I need a comforting, flavorful, and nourishing meal. The combination of garlic, herbs, tender chicken, and bright lemon creates a balanced and satisfying bowl every time I make it. It’s simple, wholesome, and always a welcome addition to my table.
📖 Recipe:
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Italian Penicillin Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A warm and nourishing Italian Penicillin Soup made with tender shredded chicken, aromatic garlic, fresh herbs, vegetables, pasta, and a bright splash of lemon for a comforting and restorative meal.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup small pasta (such as ditalini or orzo)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken, oregano, basil, and crushed red pepper flakes (if using). Reduce heat and simmer for 10 minutes.
- Stir in pasta and cook according to package instructions (about 8–10 minutes) until tender.
- Add lemon juice and season with salt and black pepper to taste.
- Remove from heat and stir in chopped fresh parsley.
- Ladle into bowls and top with freshly grated Parmesan cheese before serving.
Notes
Swap pasta with rice for a different texture.
For a low-carb option, omit pasta and add extra vegetables like zucchini or spinach.
Add a small knob of butter at the end for richer flavor.
Cook pasta separately if storing to prevent it from absorbing too much broth.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze without pasta for best texture and add freshly cooked pasta when reheating.
Reheat gently on the stovetop and add extra broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
