This isn’t just soup; it’s a reset button in a bowl. The kind that turns sniffles into smiles, stress into steam, and leftovers into legend. If you’ve heard of “Jewish penicillin,” meet its Mediterranean cousin—bright, garlicky, lemony chicken soup with herbs that slap flavor right into your soul.
Minimal effort, maximal comfort, and yes, it tastes like a hug from Nonna. Ready to crush cold nights and weak meals? Let’s build the easiest Italian Penicillin you’ll ever make.
What Makes This Recipe Awesome
- Weeknight-friendly: One pot, basic ingredients, 40-ish minutes.
No culinary gymnastics required.
- Serious flavor: Garlic, lemon, parsley, and Parmesan rind create that classic Italian depth without fuss.
- Comfort on demand: It’s soothing, steamy, and balanced—savory, bright, and herby.
- Flexible: Swap pasta shapes, use rotisserie chicken, or make it gluten-free—no drama.
- Budget smart: Uses pantry staples and stretches into multiple meals. Your wallet will live to fight another day.
What Goes Into This Recipe – Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon crushed red pepper flakes (optional, for warmth)
- 8 cups low-sodium chicken broth
- 1 Parmesan rind (optional but clutch for umami)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 lemon (zest and juice)
- 1/4 cup fresh parsley, chopped
- Fresh basil for garnish (optional)
- Salt and black pepper to taste
Cooking Instructions
- Warm a large pot over medium heat and add the olive oil. Toss in onion, carrots, and celery.
Cook 6–8 minutes until glossy and slightly tender.
- Add garlic, oregano, and red pepper flakes. Stir 1 minute until fragrant—no burning, please.
- Pour in chicken broth and drop in the Parmesan rind. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes.
- Add the pasta and cook according to package directions minus 1 minute (it’ll finish in the soup).
- Stir in shredded chicken.
Simmer 3–4 minutes until warmed through.
- Remove Parmesan rind. Add lemon zest and juice, plus parsley. Taste and season with salt and pepper.
- Ladle into bowls.
Garnish with basil, a drizzle of olive oil, and more grated Parmesan if you’re feeling extra. Serve hot.
Storage Tips
- Fridge: Up to 4 days in an airtight container. The pasta will keep soaking broth—IMO store pasta separately if you want it al dente.
- Freezer: Freeze the soup without pasta for up to 3 months.
Thaw overnight, reheat, and cook fresh pasta in the reheated broth.
- Reheat: Low simmer on the stove; add a splash of broth or water if it thickens too much.
Health Benefits
- Immune support: Garlic, lemon, and broth bring antioxidants and hydration—your sinuses will send thank-you notes.
- Lean protein: Chicken supports recovery, muscle maintenance, and satiety.
- Gut-friendly: Warm broth is easy on digestion and helps maintain fluid balance.
- Micronutrient boost: Carrots, celery, and herbs deliver vitamin A, C, and potassium without effort.
Avoid These Mistakes
- Overcooking pasta: It turns mushy fast. Cook slightly under, especially if you’ll store leftovers.
- Skipping acid: Lemon isn’t optional—it brightens the broth and makes everything pop.
- Under-salting: Taste at the end. The Parmesan rind adds saltiness, so adjust carefully.
- Burning the garlic: Bitter city.
Add it after the veggies soften and cook just a minute.
Mix It Up
- Gluten-free: Use GF pasta or swap in rice or cannellini beans.
- Greens game: Stir in spinach or chopped kale in the last 2 minutes.
- Spicy Sicilian vibe: Add more red pepper flakes and a splash of white wine before the broth.
- Herb swap: Try dill for a fresh twist or sage for cozy, fall energy.
- Creamy version: Finish with a splash of cream or a spoon of pesto for richness. FYI: it’s dangerously good.
FAQ
Can I make this with uncooked chicken?
Yes. Simmer two small chicken breasts in the broth for 12–15 minutes until cooked, remove and shred, then return to the pot before adding lemon and herbs.
What if I don’t have a Parmesan rind?
No problem.
Add 2–3 tablespoons grated Parmesan at the end or a dash of fish sauce for umami. Different route, same depth.
Which pasta shape is best?
Ditalini or orzo are classic. Any small pasta works—just avoid large shapes that hog the broth and mess with the spoon ratio.
Can I make it vegetarian?
Use veggie broth, skip chicken, and add cannellini beans.
Keep the lemon, garlic, and herbs—they do the heavy lifting.
How do I keep the pasta from soaking up all the broth?
Cook pasta separately and add to bowls when serving. Store leftovers with pasta and broth in separate containers—future you will be proud.
Wrapping Up
Italian Penicillin Soup Recipe Easy delivers what your week needs: clean flavors, fast comfort, and legit nourishment. It’s zesty, cozy, and wildly forgiving—precisely the kind of meal you make once and crave forever.
Keep chicken, lemon, and broth on standby, and this becomes your cold-weather cheat code. Now go claim that steamy, herby victory lap in a bowl.
