Italian Penicillin Soup
This Italian penicillin soup is light, nourishing, and deeply comforting—perfect for cold days, sick days, or anytime you need a soothing meal. Made with tender chicken, garlic, vegetables, herbs, and a savory broth, this classic Italian-style chicken soup is easy to digest, full of flavor, and feels like comfort in a bowl.
Ingredients
- Soup Base
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 carrots thinly sliced
- 2 celery stalks diced
- 4 –5 cloves garlic minced
- 1½ lbs bone-in chicken thighs or breasts
- 2 bay leaves
- 6 –8 cups chicken broth or stock low sodium
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Pasta & Finishing
- ¾ cup small pasta ditalini, acini di pepe, or orzo
- ¼ cup fresh parsley chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened and fragrant.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken and bay leaves.
- Pour in chicken broth until ingredients are fully covered.
- Bring to a gentle boil, then reduce heat to a low simmer.
- Simmer uncovered for 20–25 minutes, until chicken is cooked through and tender.
- Remove chicken from the pot, shred or chop it, then return it to the soup.
- Stir in pasta and Italian seasoning.
- Simmer 8–10 minutes, until pasta is tender but not mushy.
- Turn off heat and let the soup rest for 5 minutes.
- Stir in fresh parsley, taste, and adjust seasoning.
- Serve warm with grated Parmesan if desired.
Notes
- Keep the soup at a gentle simmer to maintain a clear, flavorful broth.
- Add pasta near the end to prevent it from becoming too soft.
- For best leftovers, store soup and pasta separately if possible.