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Italian Penicillin Soup – The Ultimate Comfort Remedy

A cozy one-pot Italian-style chicken soup with tender vegetables, small pasta, shredded chicken, and herbs in a golden broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Soup
Cuisine American, Italian
Servings 6 servings
Calories 285 kcal

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

For the soup base

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots sliced into thin rounds
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper plus more for serving

For the hearty finish

  • 2 cups cooked chicken shredded
  • 1 cup small pasta such as ditalini, stelline, or pastina
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh rosemary or thyme chopped
  • 1/4 cup Parmesan cheese finely grated, optional
  • 1 tablespoon lemon juice optional

For serving

  • extra parsley for garnish
  • freshly cracked black pepper for serving
  • toasted bread slices for serving

Instructions
 

Make the soup

  • Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 7 to 8 minutes, stirring occasionally, until softened and the onion is translucent.
  • Add the minced garlic and cook for 30 seconds, until fragrant.
  • Pour in the chicken broth and season with kosher salt and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
  • Stir in the shredded chicken, small pasta, and chopped rosemary or thyme. Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender and the chicken is heated through.
  • Turn off the heat and stir in the chopped parsley, Parmesan if using, and lemon juice if using. Taste and adjust seasoning as needed.
  • Ladle into bowls and top with extra parsley and black pepper. Serve hot with toasted bread.

Notes

For brothier leftovers, cook the pasta separately and add it when serving. Rotisserie chicken works well. Add spinach or peas at the end for extra vegetables. Reheat with a splash of broth if the soup thickens.