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Italian Penicillin Soup – Light, Easy & Comforting Chicken Soup for Sick Days

When you’re feeling under the weather, nothing comforts quite like a warm bowl of Italian Penicillin Soup. Light yet nourishing, this classic-style chicken soup is packed with tender chicken, soothing broth, gentle herbs, and just enough pasta to make it satisfying without feeling heavy. It’s the kind of soup that warms you from the inside out and feels like a hug in a bowl. Often prepared when someone is sick or exhausted, this soup focuses on simple, wholesome ingredients and clean flavors. Garlic, onion, carrots, celery, and herbs slowly simmer to create a fragrant broth that’s easy to digest and deeply comforting. Whether you’re battling a cold or just craving a cozy meal, this soup is a timeless remedy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Bone-in skin-on chicken breast, whole
  • Extra virgin olive oil
  • Onion diced
  • Garlic cloves minced
  • Carrots sliced
  • Celery stalks sliced
  • Chicken broth low-sodium
  • Bay leaves
  • Dried oregano
  • Dried thyme
  • Red pepper flakes optional, very mild
  • Small pasta
  • Fresh parsley chopped
  • Fresh lemon juice
  • Salt and freshly ground black pepper
  • Hard Italian-style grated cheese for serving
  • Crusty Italian-style bread for serving

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

Step 1: Build the base
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until soft and translucent.
  3. Stir in garlic and cook briefly until fragrant.
Step 2: Add vegetables
  1. Add carrots and celery.
  2. Cook for a few minutes until slightly softened.
Step 3: Simmer the soup
  1. Place the whole chicken breast into the pot.
  2. Pour in chicken broth and add bay leaves, oregano, thyme, and red pepper flakes.
  3. Bring to a gentle boil, then reduce to a simmer.
  4. Cook for 25–30 minutes until chicken is fully cooked and tender.
Step 4: Shred the chicken
  1. Remove chicken from the pot and let cool slightly.
  2. Discard skin and bones, then shred the meat.
  3. Return shredded chicken to the pot.
Step 5: Add pasta
  1. Stir in pasta and cook until just tender.
  2. Stir occasionally to prevent sticking.
Step 6: Finish
  1. Add fresh parsley and lemon juice.
  2. Season with salt and freshly ground black pepper.
  3. Remove bay leaves before serving.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without pasta for up to 2 months.
Reheating: Reheat gently on the stovetop, adding extra broth if needed.
🥄 Variations
Ultra-Light: Skip pasta and add more vegetables.
Extra Protein: Add another chicken breast.
Herb Forward: Add fresh basil at the end.
Very Mild: Omit red pepper flakes completely.
Rice Version: Replace pasta with cooked rice.
❓ 10 FAQs
Why is this soup called Italian penicillin soup?
It’s traditionally made to comfort and nourish when sick.
Is this soup heavy?
No, it’s light and easy to digest.
Can I use boneless chicken?
Yes, but bone-in adds more flavor.
Does lemon make it sour?
No, it brightens the broth gently.
Is this kid-friendly?
Yes, it’s mild and soothing.
What pasta works best?
Small shapes like stars or ditalini.
Can I make it ahead?
Yes, it tastes even better the next day.
Is cheese required?
No, it’s optional for serving.
Should I skim the broth?
Optional, for a clearer soup.
Can I eat this while sick?
Yes, it’s warm, hydrating, and comforting.
🏁 Conclusion
This Italian Penicillin Soup is everything a healing soup should be—light, nourishing, and deeply comforting. With tender chicken, gentle herbs, and a soothing broth, it’s perfect for sick days, cold evenings, or anytime you need simple comfort in a bowl. Easy to prepare and timeless in flavor, this recipe is one you’ll always be glad to have on hand.