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Italian Penicillin Soup

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A soothing and nourishing Italian-style chicken soup made with tender vegetables, shredded chicken, and small pasta in a flavorful broth—perfect for a comforting and healing meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 35–40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Halal

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups shredded chicken
  • 1 cup small pasta (ditalini or orzo)
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup parmesan cheese, grated
  • Optional: 1–2 cups spinach or kale
  • Optional: 1 tablespoon lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, and cook until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add shredded chicken and pasta, then reduce heat to a simmer.
  6. Cook until pasta is tender, about 10–12 minutes.
  7. Stir in Italian seasoning, salt, and black pepper to taste.
  8. Add spinach or kale if using and cook until wilted.
  9. Finish with fresh parsley and grated parmesan cheese.
  10. Add a squeeze of lemon juice if desired and serve warm.

Notes

  • Use rotisserie chicken for a quick and easy option.
  • Add zucchini or peas for extra vegetables.
  • Simmer longer or add a parmesan rind for a richer broth.
  • Cook pasta separately to prevent it from becoming mushy.
  • Add extra broth when reheating as pasta absorbs liquid.
  • Can be made vegetarian by using beans and vegetable broth.

Nutrition

Find it online: https://juliameals.com/italian-penicillin-soup/