From breakfast to dinner, from healthy meals to sweet desserts – Nx Recipes brings you quick, simple and tasty ideas for every occasion and every time.
Italian Penicillin brightens a simple chicken broth with garlic, lemon and tender shredded meat for an everyday restorative soup. You can use this version as a weeknight fix or a soothing bowl when you need something mild and satisfying.
Many home cooks search for this recipe because it uses pantry staples and cooks start-to-finish in under an hour. It solves the need for a comforting, flexible meal that scales easily and adapts to dietary needs.
Why Make This Recipe
This soup is straightforward and relies on an aromatic soffritto of onion, carrot and celery to build deep flavor without fuss. You only need one pot to simmer the chicken and pasta for easy cleanup.
The ingredients are common year-round and the recipe adapts well—swap the broth, change the pasta, or use a vegetarian protein. Total hands-on time is low and active cooking fits into short evenings.
This dish is ideal for school nights, light lunches, or when you want a restorative meal after travel or illness. It pairs well with crusty bread and finishes quickly with bright lemon and parsley.
How to Make Italian Penicillin Soup
The approach is classic: sweat an aromatic base, simmer a bone-in chicken breast to enrich the broth, shred the meat, then finish with small pasta and fresh lemon. This sequence concentrates flavor while keeping textures distinct.
Cooking the chicken on the bone gives the broth body. Adding pasta last prevents overcooking and allows the starch to slightly thicken the broth without turning it into a stew.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 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 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Garnishes & finishing touches:
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
- Substitution notes: For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Directions
- Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
- Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
- Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
- Finish with Fresh Elements: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. The recipe can be made ahead and stored; substitutes and variations are noted above.
How to Serve Italian Penicillin Soup
Serve bowls hot with a generous sprinkle of Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Add a lemon wedge on the side for guests who like extra brightness.
Pair the soup with crusty Italian bread or a simple salad for a light meal. For beverage pairing, choose a crisp white wine or a mild herbal tea.
Garnish with chopped parsley or additional cracked black pepper for visual contrast. Keep presentation simple to match the soup’s clean flavors.
How to Store Italian Penicillin Soup
Refrigerate in an airtight container for up to 4 days. Store pasta and broth together if you plan to eat within this time; the pasta will absorb some liquid.
For longer storage, freeze the soup without pasta for up to 3 months. Thaw overnight in the refrigerator and add fresh pasta or rice when reheating.
To reheat, simmer gently on the stove until warmed through, then adjust seasoning and add lemon juice and parsley before serving. Avoid boiling after adding fresh lemon to preserve brightness.
Tips to Make Italian Penicillin Soup
Short intro: Small technique tweaks make a big difference.
- Use a bone-in chicken breast for a richer, more flavorful broth.
- Gently sweat the onion, carrot and celery until translucent for an even base.
- Add garlic near the end of the base stage to prevent bitterness.
- Cook the pasta separately if you plan to store leftovers, then add before serving.
- Taste for salt only after reduction; the broth concentrates as it simmers.
- Finish with fresh lemon juice to lift the broth right before serving.
- Use small pasta like ditalini or orzo to maintain the soup’s light texture.
- For vegetarian protein, add drained white beans after the pasta cooks.
Common Mistakes to Avoid
A common error is overboiling the broth, which flattens the flavor and can make the chicken stringy. Maintain a gentle simmer to extract flavor steadily.
Another mistake is adding pasta too early; it will become mushy and absorb too much liquid. Cook the pasta to al dente and add late for best texture.
Variations
Make this vegetarian by using vegetable broth and adding white beans or tender chopped mushrooms for body. Substitute rice for a gluten-free alternative.
For a heartier version, add chopped zucchini or spinach in the final minutes. Swap fresh herbs for dried, adjusting quantities for intensity.
FAQs
What is Italian Penicillin soup?
It’s a clear chicken-based soup flavored with garlic, lemon and herbs, finished with small pasta and Parmesan.
Can I use boneless chicken instead?
Yes, but bone-in gives a deeper broth. Use boneless if you prefer quicker shredding.
How long does it take to make?
Active prep is about 15 minutes; simmering and cooking bring total time to roughly 40–45 minutes.
Can I freeze this soup?
Freeze without pasta for up to 3 months. Add fresh pasta when reheating.
Is there a vegetarian substitute for the chicken?
Use vegetable broth and add white beans or firm tofu for protein.
What pasta works best?
Small shapes like ditalini, orzo, or small shells suit the soup’s texture best.
How do I keep the broth clear?
Simmer gently and skim any foam during the first few minutes. Avoid rapid boiling.
Can I make this low sodium?
Yes—use low-sodium broth and add salt at the end to taste.
Conclusion
For a straightforward, restorative bowl, try this take on the soup and compare notes with the original Italian Penicillin Soup recipe for variations and user feedback.