Can I make this recipe ahead of time?

Yes. I often start it in the morning and finish it just before dinner. If you make it ahead, cook pasta separately and add it at the last minute to keep the texture right.

Can I use leftover chicken?

Absolutely. If you have cooked chicken, add it at step 6 and reduce simmer time. This cuts the active time and still gives a full-flavored bowl.

Is there a vegetarian option?

Yes. Replace the chicken broth with a good vegetable broth and add white beans or extra vegetables for protein. Finish with lemon and herbs as usual.

The red pepper flakes are optional. I add a pinch when we want a little warmth, but you can leave them out for a milder family-friendly version.

Can I freeze this soup?

You can. Freeze without the pasta for best texture. Thaw overnight and reheat gently, then add fresh pasta at serving time.

Easy Italian Penicillin Soup in 60 min

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced; 3 medium carrots, sliced into rounds; 3 stalks celery, chopped; 4 cloves garlic, minced; 8 cups low-sodium chicken broth (or vegetable broth); 1 whole chicken breast, bone-in, skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (such as ditalini, orzo, or shells); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.25 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 2 tablespoons fresh lemon juice; 0.25 cup fresh parsley, chopped; Parmigiano-Reggiano, freshly grated (optional); Extra virgin olive oil, for drizzling; Crusty Italian bread, for serving

Description

A comforting and nourishing soup made with chicken, vegetables, and pasta, perfect for family dinners.

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced
3 medium carrots, sliced into rounds
3 stalks celery, chopped
4 cloves garlic, minced
8 cups low-sodium chicken broth (or vegetable broth)
1 whole chicken breast, bone-in, skin-on (about 1 pound)
2 bay leaves
1 cup small pasta (such as ditalini, orzo, or shells)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons fresh lemon juice
0.25 cup fresh parsley, chopped
Parmigiano-Reggiano, freshly grated (optional)
Extra virgin olive oil, for drizzling
Crusty Italian bread, for serving

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Instructions

Heat olive oil in a large soup pot over medium heat.
Sauté the onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for 1 more minute without browning.
Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes if using.
Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
Remove chicken, cool slightly, and shred with two forks. Discard skin and bones. Return shredded meat to pot. Season the soup with salt and pepper.
Add pasta and cook according to package directions until al dente, about 8–10 minutes.
Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning.
Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.

Notes

For a silkier finish, grate a small handful of Parmigiano-Reggiano into each bowl and let it melt into the warm broth.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian