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Quick Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe is a comforting, immune-boosting Italian chicken soup made with a classic soffritto, tender shredded chicken, fresh herbs, lemon juice, and pasta. This nourishing soup is perfect for cold and flu season, delivering rich flavor and healing comfort in every bowl.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large onion diced
  • 3 medium carrots sliced
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 1 bone-in skin-on chicken breast (about 1 lb)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 1 cup small pasta ditalini, orzo, or shells
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • Freshly grated Parmigiano-Reggiano cheese for serving

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
  3. Stir in garlic and cook 1 minute until fragrant.
  4. Pour in chicken broth and add chicken breast.
  5. Add bay leaves, oregano, thyme, and red pepper flakes.
  6. Bring to a gentle boil, then reduce heat and simmer 25–30 minutes.
  7. Remove chicken, discard skin and bones, and shred meat.
  8. Return shredded chicken to the pot and season with salt and pepper.
  9. Add pasta and cook until al dente, about 8–10 minutes.
  10. Remove bay leaves and stir in lemon juice and parsley.
  11. Serve hot with Parmesan cheese and olive oil drizzle.

Notes

For gluten-free, replace pasta with rice or quinoa. For extra immune support, add fresh spinach or kale at the end.