I make this bowl whenever someone in the family needs instant comfort. Italian Penicillin Soup is a rustic chicken and pasta soup built from long-simmered flavors, brightened with lemon and parsley. It soothes sore throats, warms cold evenings, and stretches easily for picky eaters. If you want the original inspiration and a reference to compare notes, see the original Italian Penicillin Soup recipe for another take.

Why you’ll love this dish

This soup hits the sweet spot between simple and satisfying. It is:

• Fast enough for weeknights but cozy enough for recovery days.
• Budget friendly because one bone-in chicken breast flavors a large pot.
• Kid friendly when you keep the red pepper flakes light or out.
• Flexible: swap the small pasta for gluten-free shapes or use leftover cooked chicken.

“One spoonful felt like a warm blanket—bright lemon, tender chicken, and just enough heat to wake the sinuses. A true pantry-to-comfort winner.”

Preparing Italian Penicillin Soup – Ultimate Comfort Food Heal

Step-by-step overview

• Sauté aromatics until soft to build a savory base.
• Simmer a bone-in chicken breast in broth with bay leaves to infuse the liquid.
• Remove and shred the chicken, then cook small pasta directly in the broth.
• Return the shredded chicken, add herbs and a splash of lemon. Finish with parsley.

This short roadmap tells you what to expect so you can time sides and servings.

What you’ll need

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or homemade for deeper flavor)
• 1 whole chicken breast, bone-in and skin-on (for best flavor)
• 2 bay leaves
• 1 cup small pasta (acini di pepe, ditalini, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional; omit for mild flavor)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Notes and swaps: Use boneless chicken if you prefer faster shredding, but add a Parmesan rind while simmering for extra body. For a vegetarian version, replace the broth with a rich vegetable stock and swap shredded chicken for white beans.

Step-by-step instructions

1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 to 7 minutes.
2. Add the sliced carrots and chopped celery. Cook for another 5 to 7 minutes until they begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in 8 cups low-sodium chicken broth. Add the whole bone-in chicken breast and 2 bay leaves. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer 25 to 30 minutes until the chicken is cooked through.
6. Remove the chicken to a cutting board and let it cool slightly. Keep the pot at a gentle simmer and add 1 cup small pasta. Cook the pasta until al dente according to package directions.
7. While the pasta cooks, shred the cooled chicken into bite-sized pieces and discard the bone and skin.
8. Return the shredded chicken to the pot. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using.
9. Season generously with salt and freshly ground black pepper. Simmer 5 more minutes to let the flavors meld.
10. Just before serving, stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley. Ladle into bowls and garnish with extra parsley and black pepper if desired.

For a heartier weeknight pairing, serve this soup alongside creamy Italian sausage rigatoni or a simple green salad.

Best ways to enjoy it

• Serve in deep bowls with lots of broth and a sprinkle of parsley on top.
• Pair with crusty bread or lemon-garlic toast to sop up every drop.
• Offer grated Parmesan at the table for people who want extra richness.
• For a lighter meal, serve with a crisp salad dressed in vinaigrette.

Storage and reheating tips

• Refrigerate cooled soup in airtight containers within two hours of cooking. Use within 3 to 4 days.
• Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• If you plan to store leftovers, cook the pasta separately next time or add only as much as you will eat. Pasta softens the longer it sits.
• Reheat gently on the stovetop over low heat until warmed through. Avoid boiling vigorously to keep the chicken tender.

Extra advice

• Use a bone-in chicken breast for richer broth. The skin and bone add gelatin and mouthfeel.
• Skim excess fat after simmering if you prefer a lighter broth.
• Taste for salt only after reducing the broth and shredding the chicken. The concentrated liquid can hide its final seasoning until everything is combined.
• Add lemon at the end to preserve brightness. Adding it too early will mute the acidity.

Recipe variations

• Spicy version: Increase red pepper flakes and finish with a squeeze of lime or extra lemon.
• Hearty vegetable: Add diced potatoes or kale during the simmer for more body.
• Quick weeknight: Use shredded rotisserie chicken and reduce simmer time; add the meat when you cook the pasta.
• Gluten-free: Use gluten-free small pasta or rice and adjust cooking time.
• Slow-cooker adaptation: Sauté aromatics, then transfer everything except the pasta to a slow cooker. Cook 4 hours on high or 6 to 8 on low. Add pasta toward the end and cook until al dente.

Common questions

How long does this recipe take from start to finish?

Active prep is about 15 to 20 minutes. Simmering the chicken takes 25 to 30 minutes, plus pasta time. Plan for roughly 45 minutes total.

Can I use boneless chicken instead of bone-in?

Yes. Boneless chicken cooks faster but will give slightly less depth to the broth. If you use boneless, consider adding a Parmesan rind while simmering or simmering a little longer for added body.

Can I make this vegetarian?

Yes. Replace the chicken broth with a rich vegetable stock and omit the chicken. Add white beans or extra mushrooms for protein and texture. Finish with lemon and parsley as directed.

Will the pasta get mushy if I store leftovers?

Pasta absorbs broth over time and will soften. To avoid mushy leftovers, store pasta separately and add it when reheating, or undercook the pasta slightly when first cooking.

Is it safe to freeze this soup?

Yes. Freeze within two hours of cooking and use within about 3 months. Thaw overnight in the refrigerator before reheating. Consider freezing without the pasta for best texture.

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