I grew up with a pot like this bubbling on cold evenings, and Italian Penicillin Soup kept us warm and talking. It is a bright, lemon-kissed chicken and pasta soup built on a clear, fragrant chicken broth with tender shredded chicken, small pasta, and classic Italian aromatics. Home cooks reach for this when they want something restorative, easy enough for a weeknight, and special enough to bring to someone feeling under the weather.
If you enjoy slow-simmered, comforting broths, you might also like Crockpot Chicken Tortilla Soup for another hands-off dinner option.
Why you’ll love this dish
This soup balances simplicity and flavor. It is quick to prepare, uses pantry staples, and delivers a clear broth that still tastes layered thanks to bay leaves, oregano, and a squeeze of lemon. The tiny pasta cooks right in the broth so every spoonful has texture and body without being heavy.
"Warm, bright, and effortless. This soup is what I make when someone needs comfort or when I need a quick, nutritious dinner."
Reasons to try it now:
- Rapid prep and an hour-from-start-to-table cook time.
- Budget friendly: one chicken breast plus basic vegetables goes a long way.
- Kid friendly: familiar flavors, mild heat optional via red pepper flakes.
- Versatile: use leftover rotisserie chicken or swap the pasta shape.
The cooking process explained
Before you start, here is what will happen: you will sweat aromatics in olive oil, build a clear broth with a bone-in, skin-on chicken breast for depth, and then remove the meat so the pasta can cook in the flavorful liquid. After shredding the chicken, you return it to the pot, finish with herbs and bright lemon, and serve.
This quick overview helps you pace the timing: sauté vegetables, simmer the chicken 25 to 30 minutes, cook pasta to al dente separately in the broth, then finish and serve.
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
- 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)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Notes and substitutions:
- Boneless chicken breast can be used, but add a teaspoon of chicken base or simmer a Parmesan rind for extra depth.
- If you only have larger pasta, break it into smaller pieces so the spoonfuls remain balanced.
- Low-sodium broth lets you control seasoning; taste and add salt at the end.
How to prepare it
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent, about 5 to 7 minutes.
- Add the sliced carrots and chopped celery. Continue cooking until the vegetables begin to soften, another 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, nestle the bone-in, skin-on chicken breast into the pot, and add the bay leaves. Bring the liquid to a boil.
- Reduce the heat to low, cover the pot, and simmer gently for 25 to 30 minutes until the chicken is cooked through.
- Carefully remove the chicken to a plate and let it cool for a few minutes. Add the pasta to the broth and cook until al dente, following package timing.
- Shred the chicken, discarding the skin and bones, and return the shredded meat to the pot. Stir in the dried oregano, dried thyme, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste.
- Simmer for 5 more minutes to let the flavors marry and the pasta settle.
- Just before serving, stir in the fresh lemon juice and chopped parsley to brighten the soup.
- Ladle into bowls and garnish with extra parsley and a grind of black pepper.
Best ways to enjoy it
Serve this soup piping hot in deep bowls with crusty bread for dunking or a simple green salad for a light supper. For a heartier meal, a slice of focaccia or a cheesy garlic toast makes a satisfying accompaniment. If you want a more rustic bowl, garnish with extra parsley and a few lemon wedges on the side so diners can add more brightness.
How to store & freeze
Cool leftovers quickly and refrigerate within two hours. Store in airtight containers for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat until simmering, stirring occasionally. If the pasta has absorbed too much broth, add a splash of hot water or additional broth while reheating.
To freeze: cool completely, put into freezer-safe containers, and freeze for up to 3 months. Note that pasta often softens when frozen and reheated. For best texture, freeze the soup without cooked pasta and store cooked pasta separately in the fridge for up to 2 days, then combine when reheating.
Safe handling tip: always reheat to an internal temperature of 165 F to ensure food safety.
Pro chef tips
- Use a bone-in, skin-on breast for a clearer broth with deeper chicken flavor. The bone adds collagen and mouthfeel, while the skin contributes richness during simmering.
- Keep the simmer gentle. A rolling boil can make the broth cloudy and break down the chicken too quickly.
- If you prefer firmer pasta, undercook it by 1 minute in the pot and let it finish cooking after you return the shredded chicken.
- Make a day-ahead version: cook through step 7, cool, and refrigerate. Reheat slowly and finish with lemon and parsley just before serving.
If you like this comforting pasta-forward style of cooking, try creamy Italian sausage rigatoni for another crowd-pleasing weeknight dinner.
Creative twists
- Lemon garlic twist: add an extra teaspoon of lemon zest with the juice for a more pronounced citrus note.
- Greens boost: stir in a few handfuls of baby spinach or chopped kale at the end and cook until just wilted.
- Chicken swap: use shredded rotisserie chicken to cut time, but reduce simmering since you do not need to cook the chicken.
- Spicy version: increase red pepper flakes or add a pinch of crushed black pepper for heat.
Helpful answers
Can I use boneless chicken breast instead of bone-in?
Yes, you can. Boneless breasts will work and reduce cooking time. To make up for the flavor you lose from bones, simmer a Parmesan rind in the broth or add a teaspoon of concentrated chicken stock.
Will the pasta get mushy if I store leftovers?
Pasta can absorb broth and become soft when stored. For best texture, cook the pasta separately and add it to individual bowls when serving leftovers. If already combined, add a splash of hot broth or water when reheating to loosen the soup.
How long does prepping and cooking take?
Active prep is about 15 minutes. Simmering the chicken takes 25 to 30 minutes. Plan for about 45 to 60 minutes total from start to finish, depending on pasta cooking time.
Can I make this vegetarian?
To make a vegetarian version, use a robust vegetable broth and add extra umami with a Parmesan rind or a splash of soy sauce. Replace the chicken with hearty mushrooms or white beans for protein.
Is it safe to freeze with pasta included?
You can freeze with pasta included, but texture will degrade. For best results, freeze without pasta and cook fresh pasta when you reheat the soup.
Italian Penicillin Soup
Ingredients
Method
- Warm the olive oil in a large pot over medium heat.
- Add the diced onion and sauté, stirring occasionally, until translucent, about 5 to 7 minutes.
- Add the sliced carrots and chopped celery. Continue cooking until the vegetables begin to soften, another 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, nestle the chicken breast into the pot, and add the bay leaves. Bring the liquid to a boil.
- Reduce the heat to low, cover the pot, and simmer gently for 25 to 30 minutes until the chicken is cooked through.
- Carefully remove the chicken to a plate and let it cool for a few minutes.
- Add the pasta to the broth and cook until al dente, following package timing.
- Shred the chicken, discarding the skin and bones, and return the shredded meat to the pot.
- Stir in the dried oregano, dried thyme, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste.
- Simmer for 5 more minutes to let the flavors marry and the pasta settle.
- Just before serving, stir in the fresh lemon juice and chopped parsley to brighten the soup.
- Ladle into bowls and garnish with extra parsley and a grind of black pepper.
