This bright, soothing soup—often nicknamed "Italian Penicillin"—takes the familiar comforts of chicken soup and turns up the lemon, garlic, and herbs for an unmistakably restorative bowl. It’s the kind of recipe you reach for when you want something nourishing, quick to make, and still special enough for company. For a richer, creamier ditalini cousin that leans on cheese and sausage, see the Creamy Parmesan Italian Sausage Ditalini Soup for inspiration.
Why you’ll love this dish
This soup is comfort food with a bright twist: savory chicken broth, aromatic soffritto (onion, carrot, celery), a squeeze of fresh lemon, and small pasta that makes each spoonful satisfying. It’s quick enough for weeknights, gentle enough for someone under the weather, and kid-friendly when you skip the red pepper flakes.
"The lemon lifts the broth so beautifully—like a warm hug with a sunny finish." — satisfied home cook
Reasons to try it:
- Fast weeknight meal: about 40–50 minutes from start to table.
- Budget-friendly: pantry pasta and simple vegetables.
- Flexible: easy to make vegetarian by swapping broth and adding beans or mushrooms.
- Crowd-pleaser: pairs well with crusty bread or a light salad.
The cooking process explained
Before you start: this recipe is built on a classic sequence—sauté aromatics, simmer the chicken in broth, shred and return the meat, then finish with pasta and fresh herbs. You’ll spend most time simmering while flavors develop, and a few minutes actively prepping and shredding. If you want to speed things up, use leftover or rotisserie chicken (see Tips).
What you’ll need
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 lb) — or 2 cups cooked shredded chicken
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Optional finishes: grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
Ingredient notes and substitutions:
- Vegetarian: use vegetable broth and add a can of drained cannellini beans or sautéed mushrooms instead of chicken.
- Faster option: use boneless chicken or pre-cooked rotisserie meat—add later in the simmer to avoid drying.
- Pasta choice: ditalini or orzo meld into the broth; small shells are heartier. Cook al dente to avoid mush if reheating.
Step-by-step instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté 5–7 minutes until softened and translucent.
- Stir in minced garlic and cook about 1 minute until fragrant.
- Pour in 8 cups of broth. Add the whole chicken breast (bone-in, skin-on), bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower to a simmer.
- Partially cover and simmer 25–30 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).
- Remove the chicken to a cutting board. Let cool briefly, then shred the meat, discarding skin and bone. Return the shredded chicken to the pot.
- Taste and season the broth with salt and freshly ground black pepper. Bring back to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped parsley. Adjust seasoning as needed.
- Serve hot with grated Parmigiano-Reggiano and a drizzle of olive oil. Offer crusty Italian bread on the side.
Timing tip: active prep is about 15–20 minutes. Simmering and pasta cooking fill the remainder of the time.
Best ways to enjoy it
- Ladle into deep bowls and finish each with a spoonful of grated Parmigiano-Reggiano, extra parsley, and a drizzle of olive oil for gloss and richness.
- Add lemon wedges on the side so diners can boost acidity to taste.
- Pair with crusty bread, garlic toast, or a simple arugula salad dressed with lemon and olive oil.
- For a heartier bowl, stir in cooked cannellini beans or baby spinach in the last 2 minutes of cooking.
Storage and reheating tips
- Refrigeration: cool soup to room temperature (no more than 2 hours out), then store in airtight containers. Keeps 3–4 days in the fridge.
- Freezing: freeze up to 3 months. To avoid a soggy texture, freeze the broth and shredded chicken separately from cooked pasta, or slightly undercook the pasta before freezing.
- Reheating: thaw overnight in the fridge if frozen. Reheat gently on the stovetop until steaming and at least 165°F (74°C). Add a splash of broth or water if the soup has reduced, and stir well. If pasta absorbs too much liquid, add extra hot broth and simmer briefly.
Food safety note: Always reheat to 165°F and cool leftovers quickly to reduce bacterial growth.
Pro chef tips
- Brown the chicken skin briefly for extra flavor, then pour in the broth and scrape the fond from the bottom of the pot. This adds depth.
- For cleaner broth flavor, start with low-sodium stock and adjust salt at the end.
- If you plan to meal-prep, cook pasta separately and add it to individual bowls when serving to maintain texture.
- Shred warm chicken with two forks for the fluffiest pieces; save a few bite-sized chunks for texture contrast.
- Want an even brighter finish? Add a teaspoon of lemon zest with the lemon juice.
If you prefer a much creamier noodle soup, you might enjoy the Creamy Parmesan Italian Sausage Ditalini Soup for a richer flavor profile.
Recipe variations
- Vegetarian: swap chicken broth for vegetable broth and add a can of cannellini beans or roasted mushrooms. Finish with the same lemon and parsley.
- Gluten-free: use gluten-free small pasta or substitute with small rice-shaped pasta (risoni) made from rice.
- Add greens: stir in baby spinach or chopped kale in the last 2–3 minutes of cooking.
- Spicy: increase red pepper flakes or add a pinch of smoked paprika for warmth.
- One-pot shortcut: use shredded rotisserie chicken—add it to simmering broth for 5 minutes to heat through, then proceed with pasta.
Your questions answered
Q: Can I use boneless, skinless chicken breast instead of bone-in?
A: Yes. Use boneless breast, but note it will cook faster and can dry out if simmered too long. Add toward the middle of the simmer and remove as soon as it reaches 165°F, then shred.
Q: Is it okay to freeze the soup with pasta already in it?
A: It’s safe but not ideal—pasta will absorb liquid and become soft after thawing. For best texture, freeze broth and chicken separately from pasta, or undercook the pasta before freezing.
Q: How can I make this vegetarian?
A: Replace chicken broth with a good-quality vegetable stock, omit the chicken, and add protein/texture with cannellini beans, lentils, or roasted mushrooms. Increase herbs and lemon slightly to compensate for the missing meat richness.
Q: Can I use chicken thighs instead of breast?
A: Absolutely. Bone-in thighs add more fat and flavor; adjust cooking time until the thighs are tender and reach 165°F internal temperature.
Q: How can I deepen the flavor if my broth tastes flat?
A: Simmer a bit longer to concentrate flavors, add a splash of white wine during the sauté stage, or finish with a small knob of butter for richness and a pinch of salt to lift flavors.
Enjoy a bowl—whether you’re under the weather or entertaining friends, this Italian Penicillin Soup is simple, restorative, and full of homemade flavor.
Print
Italian Penicillin Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A bright, soothing soup that turns the comforts of chicken soup up a notch with lemon, garlic, and herbs for a nourishing, restorative bowl.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 lb) or 2 cups cooked shredded chicken
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Optional: grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté 5–7 minutes until softened and translucent.
- Stir in minced garlic and cook about 1 minute until fragrant.
- Pour in 8 cups of broth. Add the whole chicken breast (bone-in, skin-on), bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then lower to a simmer.
- Partially cover and simmer 25–30 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).
- Remove the chicken to a cutting board. Let cool briefly, then shred the meat, discarding skin and bone. Return the shredded chicken to the pot.
- Taste and season the broth with salt and freshly ground black pepper. Bring back to a boil and add the pasta. Cook according to package directions until al dente (usually 7–10 minutes).
- Remove bay leaves. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped parsley. Adjust seasoning as needed.
- Serve hot with grated Parmigiano-Reggiano and a drizzle of olive oil. Offer crusty Italian bread on the side.
Notes
Tip: For a vegetarian version, use vegetable broth and add a can of drained cannellini beans or sautéed mushrooms instead of chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian