Name: Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
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; Freshly grated Parmigiano-Reggiano cheese; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

Jump to Recipe· 4.3 from 12 reviews

I’m absolutely thrilled to share with you my all-time favorite cozy bowl, the Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe. This soup feels like a warm hug on a chilly day, offering not only nourishment but also memories of my nonna’s kitchen where every spoonful was medicine for the soul. It combines hearty chicken, vibrant vegetables, tender pasta, and bright herbal notes that come alive with a finishing touch of lemon juice. If you want something restorative, flavorful, and soul-satisfying, this recipe is my go-to comfort food that heals from the inside out.

Why You’ll Love This Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe

What truly captivates me about this Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe is the way the flavors meld together so effortlessly. The combination of gentle simmering with aromatic onions, carrots, and celery alongside tender chicken breast creates a broth that feels rich yet clean. The fresh herbs like oregano and thyme deepen the flavor with an earthiness while the hint of red pepper flakes wakes up the palate without overpowering it. And then there’s the bright splash of fresh lemon juice at the end—a simple touch that elevates the whole dish with refreshing brightness. Every spoonful reveals layers of warmth and freshness balanced perfectly.

Beyond the delicious taste, I love how approachable this soup is to make. The ingredient list feels straightforward and pantry-friendly, and the step-by-step simmering gives you plenty of time to relax while the soup works its magic. It’s a wonderful recipe to turn to for a nourishing family dinner, weekday meal prep, or even a cozy weekend treat with guests. This isn’t just another chicken noodle soup; it’s an elevated, elegant comfort-food experience that stands out because it both satisfies hunger and lifts the spirits in an unforgettable way.

Ingredients You’ll Need

A white pot filled with orange soup with small round pasta floating on the surface. The soup has a rich, smooth texture with a shiny look. Fresh green parsley leaves are sprinkled on one side of the soup, with a small pile of white grated cheese next to it. A yellow spoon with a white handle rests in the pot, partially submerged in the soup. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Italian Penicillin Soup recipe lies in its simple, wholesome ingredients that combine to create something truly special. Each item plays a key role—from the hearty base of vegetables and chicken broth to the fresh parsley that adds a vivid pop of color and flavor. Below, I’ve highlighted the essentials and shared little tips to make the most of each ingredient.

Extra virgin olive oil: Use good quality olive oil for a smooth, fruity base aroma when sautéing the vegetables.
Large onion, diced: The foundational flavor that adds natural sweetness and depth.
Carrots, sliced: They bring a touch of earthiness and vibrant color to the broth.
Celery stalks, chopped: Adds subtle herbal notes and balances sweetness from carrots.
Garlic cloves, minced: Enhances the aroma with a warm, inviting fragrance.
Chicken broth (low sodium): The savory backbone; using low sodium lets you control seasoning perfectly.
Whole chicken breast, bone-in and skin-on: Cooking with bone adds richness, while skin-on helps keep the meat juicy.
Bay leaves: Impart a subtle layer of herbal complexity.
Small pasta (ditalini, orzo, or small shells): Perfect for soaking up the broth without overpowering the dish.
Dried oregano: Adds warmth and classic Italian aroma.
Dried thyme: Provides gentle woodsy tones that complement the chicken well.
Red pepper flakes (optional): A pinch adds a faint kick, enhancing flavor but never making it spicy.
Salt and freshly ground black pepper: Adjust seasoning carefully to bring all elements together.
Fresh lemon juice: This finishing touch adds incredible brightness and a clean finish.
Fresh parsley, chopped: For garnish and a fresh herbal pop in every bite.
Parmigiano-Reggiano cheese: Adds umami richness when sprinkled over each bowl.
Crusty Italian bread: A must-have for dipping and rounding out the meal.

Directions

Step 1: Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook these “holy trinity” vegetables for about 5 to 7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to soften. This step is where your kitchen will already begin to smell like something magical is happening. Stir in the minced garlic and cook for an additional minute—watch closely to avoid browning, as burnt garlic can turn bitter.

Step 2: Pour in the low-sodium chicken broth, then gently nestle the whole chicken breast into the pot. Add the bay leaves, dried oregano, thyme, and if you want that gentle warmth, a sprinkle of red pepper flakes. Bring everything to a gentle boil, then immediately reduce the heat to maintain a steady simmer. Patience is key here—slow cooking ensures the chicken becomes melt-in-your-mouth tender and releases its richness into the broth.

Step 3: Partially cover the pot and let the soup simmer for 25 to 30 minutes, or until the chicken is fully cooked through and shreds easily with a fork. The vegetables should be fork-tender, and your kitchen will fill with the most comforting aroma imaginable. Carefully lift out the chicken breast and set it aside to cool slightly.

Step 4: When the chicken is cool enough to handle, remove and discard the skin and bones. Using two forks, shred the meat into bite-sized pieces and return it to the pot. Now, taste the broth and season it with salt and freshly ground black pepper little by little, remembering that the flavors will intensify as the soup cooks further.

Step 5: Bring the soup back to a gentle boil and add your choice of small pasta such as ditalini, orzo, or small shells. Cook according to the package instructions until just al dente. The starch released from the pasta will lend your soup a slightly thickened, velvety texture that’s so satisfying to savor.

Step 6: Remove the bay leaves and stir in the fresh lemon juice and chopped parsley. The lemon juice brightens the broth beautifully, while the parsley adds a fresh, herbal note that perfectly balances the rich, savory ingredients. Taste once more and adjust seasoning if needed—this final step brings everything to life.

Servings and Timing

This recipe yields about 4 generous servings, perfect for a cozy family meal or a few days of leftovers. The total prep time is around 10 minutes since the chopping is straightforward and the ingredients are simple. The cooking time takes approximately 45 minutes, mainly due to the slow simmer required to tenderize the chicken and bring out the full flavor of the broth. All told, you’re looking at about 1 hour from start to finish. No additional resting or cooling time is necessary beyond letting the chicken cool briefly before shredding.

How to Serve This Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe

A white bowl filled with a thick, creamy orange soup with visible small pieces of orange carrot, green spinach leaves, and grains such as barley or rice floating throughout. A white spoon is lifting up a scoop of the soup showing the chunky mix of vegetables and grains in the rich, smooth broth. The soup has a slightly textured surface with some herbs scattered inside. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, garnished generously with freshly grated Parmigiano-Reggiano. The way the cheese melts on the surface adds a beautiful, savory finish. A drizzle of extra virgin olive oil over each serving gives a silky richness that makes every spoonful feel indulgent. I always serve it alongside crusty Italian bread for dipping—there’s nothing quite like soaking up that bright, flavorful broth with crusty, toasted bread that has a bit of crunch.

This soup is incredibly versatile when it comes to occasion. It’s perfect for a weeknight family dinner when you want something both quick and comforting. I’ve also found it’s a real crowd-pleaser for casual dinner parties or holiday lunches—guests love that balance of hearty and fresh. For beverage pairings, a crisp white wine like Pinot Grigio or Vermentino complements the lemony brightness beautifully. If you prefer something non-alcoholic, a sparkling water with a splash of lemon or an herbal tea works wonderfully.

Presentation-wise, I like serving this soup in wide bowls so the pasta and chicken are visible, and you can appreciate the vibrant colors of the parsley and carrots. Portion sizes can be generous since this soup is filling but light enough to enjoy multiple bowls. If making for a cozy one-on-one night, smaller, elegant bowls with lemon wedges on the side add a nice touch. No matter how you serve it, this soup brings warmth, comfort, and a sparkle of Italy to your table.

Variations

I adore this Italian Penicillin Soup so much that I often experiment with it depending on the season or dietary preferences. If you want a gluten-free version, swapping the pasta for rice or even quinoa works beautifully and still thickens the broth nicely. For my vegetarian friends, using vegetable broth and adding white beans instead of chicken turns this into a protein-packed delight that’s just as comforting.

When I want to mix up the flavor profile, I sometimes swap oregano and thyme for rosemary and sage, which bring a woodsy, aromatic quality to the soup. Adding a handful of chopped kale or spinach towards the end is a fantastic way to boost the nutrient content and add a fresh, leafy green texture. For those who prefer a smoky touch, a dash of smoked paprika can add depth without overwhelming the delicate broth.

In terms of cooking methods, I’ve also tried making this soup in a slow cooker. Starting with sautéed vegetables, then adding broth, chicken, aromatics, and seasonings, I let it cook on low for 4 to 6 hours. The slow cooker really intensifies the flavors even more and leaves you with a very tender chicken breast that shreds effortlessly. It’s a hands-off option perfect for busy days.

Storage and Reheating

Storing Leftovers

I recommend storing leftovers in airtight glass containers to keep the soup as fresh as possible. This soup keeps well in the refrigerator for up to 3 days. Because it contains pasta, it’s best to avoid leaving it out too long to prevent the pasta from becoming overly soft or mushy. When ready to store, cool the soup slightly before transferring to containers to prevent condensation buildup.

Freezing

This Italian Penicillin Soup freezes beautifully, although I suggest freezing it without the pasta to preserve the best texture. Freeze the broth and chicken in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge, reheat gently on the stove, and cook fresh pasta or add rice right before serving to restore the perfect texture.

Reheating

The best way to reheat this soup is on the stove over medium heat, stirring occasionally to warm it evenly. Avoid microwaving if possible, as the pasta can become gummy quickly. Adding a splash of broth or water while reheating helps loosen the consistency if it’s thickened too much. Just before serving, stir in fresh parsley and a squeeze of lemon juice once again to revive that fresh, bright finish I love.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Simply substitute the chicken broth for vegetable broth and skip the chicken. To keep it hearty, I add white beans like cannellini or chickpeas for protein. You can also use nutritional yeast instead of Parmigiano-Reggiano for a vegan-friendly cheesy flavor.

What type of pasta works best in this soup?

I recommend small shapes like ditalini, orzo, or small shells because they cook quickly and soak up the flavorful broth without overpowering the other ingredients. However, feel free to experiment with couscous or gluten-free pasta alternatives if desired.

Can I prepare the broth and chicken in advance?

Yes! Making the broth and cooking the chicken ahead of time helps the flavors deepen even more. Store the broth and shredded chicken separately in the fridge for up to 2 days, then combine and add pasta just before serving for the freshest texture.

Is there a way to make this soup spicier?

Definitely! You can easily increase the amount of red pepper flakes or add a pinch of cayenne pepper during the simmering stage. If you enjoy fresh heat, a few slices of jalapeño sautéed with the vegetables would also add a vibrant kick.

Can this soup be frozen with the pasta included?

It’s best to freeze the soup without the pasta, as frozen and reheated pasta tends to become mushy and lose its texture. Reheat the soup first, then cook fresh pasta separately and add it to individual bowls when serving.

Conclusion

I can’t recommend this Italian Penicillin Soup: Comforting Chicken and Vegetable Broth with Pasta, Herbal Garnishes, and a Lemon Finish Recipe enough—it’s truly a timeless remedy that nourishes both body and heart. Every time I make it, I’m reminded of the power of simple ingredients coming together with love to create something comforting and uplifting. I hope you’ll give it a try, inviting a bit of Italian warmth and healing magic into your kitchen and onto your table.