Italian Penicillin Soup with Chicken and Pasta

Name: Italian Penicillin Soup with Chicken and Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 lb chicken thighs, boneless and skinless; 8 cups chicken broth; 1 cup small pasta (like ditalini); 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

Author: Tessa

Published: May 1, 2025

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There’s something magical about a steaming bowl of soup when you’re feeling under the weather – or just need a hug in a bowl. My Italian Penicillin Soup has been my family’s secret weapon against sniffles and chilly nights for years. I first learned this recipe from my neighbor Rosa, who swore it could cure anything from a common cold to a bad day. Packed with tender chicken, hearty veggies, and soul-warming broth, this isn’t just food – it’s love and comfort simmered together. The best part? It comes together with simple ingredients you probably already have in your kitchen. One spoonful of this golden broth, and you’ll understand why we call it “penicillin.”

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Why You’ll Love This Italian Penicillin Soup

This soup isn’t just comfort in a bowl—it’s practically a warm hug. Here’s why it’s become my go-to:

Effortless comfort: Just toss everything in a pot and let the magic happen—perfect for when you’re too tired to fuss but need something nourishing.
Packed with goodness: Tender chicken, fresh veggies, and that golden broth work together like a wellness potion (Rosa swore by it—and she was always right).
Versatile for any day: Sick-day remedy, rainy-day lunch, or just because—it always hits the spot.
Tastes even better tomorrow: The flavors deepen overnight, so leftovers might just outshine the first bowl.

Ingredients for Italian Penicillin Soup

What I love about this recipe is that it’s all about simple, wholesome ingredients—nothing fussy, just good stuff that works together like magic. Here’s what you’ll need (and yes, I’ve got notes on swaps if you’re in a pinch!):

2 tbsp olive oil: The golden base that makes everything taste better. If you’re out, butter works too.
1 onion, chopped (about 1 cup): Don’t dice it too fine—you want those little bites of sweet flavor.
2 carrots, diced: About 1/4-inch pieces so they soften just right. Peeling’s optional—I never bother!
2 celery stalks, diced: Same size as the carrots for even cooking.
3 garlic cloves, minced: Fresh is best here. No jarred stuff—it makes all the difference.
1 lb chicken thighs (boneless, skinless): Thighs stay juicy, but breasts work if that’s what you’ve got.
8 cups chicken broth: Homemade if you’re fancy, but a good store-bought works. Need more depth? Add a spoonful of bouillon.
1 cup small pasta (ditalini or orzo): Tiny shapes that cling to the broth. Gluten-free? Use rice instead.
1 tsp dried thyme + 1 tsp dried rosemary: Rub them between your fingers to wake up the oils before adding.
Salt and pepper to taste: Season as you go—I always add a pinch with the veggies, then adjust at the end.
1/4 cup fresh parsley, chopped: The green confetti that makes it pretty! Dried works in a pinch (use 1 tbsp).

Pro tip: Sneak in a parmesan rind while simmering if you’ve got one—it adds an umami punch that’s *chef’s kiss*.

How to Make Italian Penicillin Soup

This soup couldn’t be simpler to make, but I’ve learned a few tricks over the years that take it from good to “give-me-another-bowl” great. Follow these steps, and you’ll have a pot of comfort ready in no time.

Preparing the Vegetables

First, grab your favorite heavy-bottomed pot—I use my well-loved Dutch oven—and heat the olive oil over medium heat. Toss in the onions, carrots, and celery (that classic Italian trio we call soffritto). Stir them occasionally until the onions turn translucent, about 5 minutes. Here’s my secret: Wait until this point to add the minced garlic. If you add it too soon with the other veggies, it might burn and turn bitter. Give the garlic just 30 seconds to become fragrant—you’ll know it’s ready when your kitchen smells amazing.

Cooking the Chicken

Push the veggies to one side and add the chicken thighs. Let them get some color—about 2 minutes per side. Don’t worry about cooking them through yet; we’re just building flavor here. Once they’ve got that golden sear, pour in the broth and scrape up any tasty brown bits from the bottom. That’s liquid gold, my friend! Let everything simmer for 20 minutes—that’s just enough time for the chicken to cook through and infuse the broth with its goodness.

Simmering the Soup

Fish out the chicken with tongs and shred it right on your cutting board—two forks work great, but I often just use my fingers (washed, of course!). Return the chicken to the pot along with the pasta and herbs. Keep the heat at a gentle simmer—too hot, and the pasta might get mushy. Stir occasionally and test a piece after 8 minutes. The pasta should be al dente—tender but with a slight bite. Finally, season with salt and pepper to taste. Remember, the broth will concentrate as it simmers, so go easy at first—you can always add more!

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Tips for the Best Italian Penicillin Soup

After making this soup more times than I can count, I’ve picked up a few little secrets that make a huge difference. Trust me, these aren’t just tips—they’re game-changers.

Broth is everything. If you have the time, homemade chicken broth is the absolute winner here. But if you’re using store-bought, go for a low-sodium version. You can always add salt, but you can’t take it out! A sneaky trick? Simmer a parmesan rind in the broth for 10 minutes—it adds a deep, savory flavor that’s just incredible.
Don’t rush the veggies. Let that onion, carrot, and celery mixture (the soffritto) cook low and slow until it’s really soft and sweet. This is the flavor foundation of your whole soup, so give it a good 7-8 minutes. Patience is a virtue, especially here!
Brighten it up at the end. Right before serving, stir in a big squeeze of fresh lemon juice. It might sound weird, but that hit of acidity cuts through the richness and makes all the other flavors pop. It’s my favorite part!
Keep the pasta separate for leftovers. If you know you’ll have leftovers, cook the pasta separately and add it to each bowl when you serve. This keeps it from soaking up all the broth and turning into a mushy mess in the fridge. Just store the soup and pasta in separate containers.

Ingredient Substitutions

Life happens – you’re out of chicken thighs or someone at your table can’t have gluten. No worries! Here are my tried-and-true swaps that keep the soul of this soup intact while working with what you’ve got:

Out of chicken thighs? Use boneless skinless breasts (they’ll cook faster) or even leftover rotisserie chicken—just add it at the end with the pasta. For a heartier twist, I sometimes use shredded turkey after Thanksgiving.
Need more depth? Before adding veggies, brown a few slices of beef bacon or turkey bacon in the pot—that smoky richness takes it to another level. Remove and crumble it back in later.
Gluten-free friends? Swap regular pasta for rice (add uncooked with 15 extra simmer minutes) or gluten-free pasta (cook separately to avoid mush). My niece loves it with quinoa instead!
Veggie broth works too if you’re skipping meat—just add a splash of vinegar or soy sauce to boost the savoriness. Throw in some white beans for protein.
No fresh herbs? Dried are fine—use 1/3 the amount (so 1/3 tsp dried per 1 tsp fresh). When my garden’s bare, I lean on dried oregano or an Italian blend.
Allergic to garlic? A pinch of garlic powder (1/4 tsp) or extra onion gives a similar aroma without the bite.

The beauty of this soup? It’s forgiving. As my grandma used to say while stirring the pot: “Hungry people never complain about substitutions—only empty bowls.”

Storing and Reheating Italian Penicillin Soup

This soup keeps like a dream! Store it in the fridge for up to 3 days—the flavors actually get better. For longer storage, freeze it (without pasta) for 2 months. When reheating, do it gently on the stove to keep the chicken tender. Pasta turns mushy when frozen, so I always add fresh cooked noodles to leftovers.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl—just remember, these are estimates that might wiggle a bit depending on your exact ingredients. (I’m looking at you, extra-parmesan lovers!) But this’ll give you a good idea of the goodness you’re ladling up:

Calories: 280 per serving – just right for when you need that warm hug without the guilt.
Protein: 22g – thanks to those juicy chicken thighs doing the heavy lifting.
Carbs: 25g – mostly from the pasta and those sweet carrots.
Fiber: 3g – veggies for the win!
Sugar: 4g – all natural from the vegetables.
Fat: 10g (2g saturated) – that golden olive oil doing its thing.
Sodium: 800mg – use low-sodium broth if you’re watching this.

Fun fact—the protein and veggie combo makes this soup surprisingly filling. My kids always go for seconds (and I pretend not to notice when they sneak thirds).

FAQs About Italian Penicillin Soup

I get asked about this soup all the time—here are the questions that pop up most often, along with my tried-and-true answers. (Because if there’s one thing I’ve learned, it’s that good soup sparks lots of curiosity!)

Can I use chicken breast instead of thighs?
Absolutely! I prefer thighs for their juiciness, but breasts work fine—just reduce simmer time to 15 minutes so they don’t dry out. Shred them the moment they’re cooked through. Pro tip: Add a splash of broth to the shredded meat to keep it moist.

How can I make this vegetarian?
Easy! Swap the chicken broth for veggie broth, skip the chicken (obviously), and add a can of white beans or chickpeas for protein. For that umami kick, brown some mushrooms with the veggies—they’ll give you that same deep, satisfying flavor.

My soup turned out too salty—help!
Oops—we’ve all been there! Toss in a peeled, raw potato and simmer for 10 minutes—it’ll soak up excess salt. No potato? Add more water and a squeeze of lemon to balance it out. Next time, remember: store-bought broths vary, so taste before adding extra salt!

Can I freeze this soup?
Yes—but leave out the pasta! Cooked pasta turns mushy when frozen. Just freeze the broth with chicken and veggies, then cook fresh pasta when you reheat. It’ll keep for 2 months—perfect for emergency comfort food stashes.

Why do you add pasta at the end?
Great question! Unlike rice or barley, pasta only needs 8-10 minutes to cook. Adding it too early turns it bloated and soft. I like my ditalini with a little bite—plus, this way leftovers don’t turn into a starchy mess. (Though let’s be real—leftovers rarely last long in my house!)

Share Your Experience

Nothing makes me happier than hearing how this Italian Penicillin Soup turns out in your kitchen! Did you add an extra squeeze of lemon like I do? Maybe you threw in some spinach at the end? (Genius move, by the way.) I’d love to hear about your twists—every family makes it their own. My neighbor Rosa always said recipes are meant to be shared and adapted, so tell me—what made your version special? Whether it’s your first time making it or your hundredth, drop a note below. Your tips might just become someone else’s new favorite trick!