Go Back
u3887994962 ultra realistic food photography of italian penic aef8f87d 157d 4115 9ef9 d883ed3278ac 1

Easy Italian Penicillin Soup

A comforting Italian-style chicken soup made with tender chicken, vegetables, small pasta, lemon, and Parmesan. Light, nourishing, and perfect for family meals or recovery days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp Olive oil
  • 1 medium Onion diced
  • 2 medium Carrots sliced
  • 2 Celery stalks chopped
  • 5 Garlic cloves minced
Protein & Broth
  • 1 lb Chicken breast or thighs boneless
  • 7 cups Chicken broth low sodium
Pasta & Finish
  • 1 cup Small pasta ditalini, orzo, or acini di pepe
  • 3 tbsp Lemon juice fresh
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp Fresh parsley chopped
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste

Equipment

  • Large soup pot
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5–7 minutes.
  2. Add garlic and Italian seasoning. Stir and cook for 30 seconds until fragrant.
  3. Add chicken and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until chicken is fully cooked.
  4. Remove chicken, shred or dice it, then return it to the pot.
  5. Add pasta and simmer for 8–10 minutes, stirring occasionally, until pasta is tender.
  6. Turn off heat. Stir in lemon juice, Parmesan cheese, parsley, salt, and pepper. Taste and adjust seasoning before serving.

Notes

For best results, add lemon juice at the end to keep the flavor fresh. If storing leftovers, add extra broth when reheating as the pasta will absorb liquid.