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u3887994962 italian penicillin soup rustic italian chicken so 49634e3a caed 4576 9996 ef1327a3f47a 0

Easy Italian Penicillin Soup

Italian Penicillin Soup is a comforting Italian-style chicken soup made with tender shredded chicken, vegetables, garlic, herbs, and small pasta in a light, nourishing broth. Perfect for cozy family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 3 tbsp Olive oil
  • 1 medium Onion, diced
  • 3 medium Carrots, sliced
  • 3 Celery stalks, sliced
  • 5 Garlic cloves, minced
  • 2 lb Boneless chicken breasts or thighs
  • 10 cups Chicken broth low sodium recommended
  • 1 cup Small pasta (ditalini or orzo)
  • 0.25 cup Fresh parsley, chopped
  • 2 tbsp Lemon juice freshly squeezed
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board and knife

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5–7 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant, stirring constantly.
  3. Add chicken and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the chicken is cooked through.
  4. Remove chicken from the pot, shred it with two forks, and return it to the soup.
  5. Add pasta and cook for 8–10 minutes until tender.
  6. Stir in parsley, lemon juice, salt, and black pepper. Taste and adjust seasoning before serving hot.

Notes

For best results, add pasta just before serving if you plan to store leftovers. You can also add spinach or kale during the last 2 minutes for extra nutrients.