Ultimate Italian Penicillin Soup Recipe for Comfort
A warm, nourishing Italian-style chicken soup made with slow-simmered chicken, vegetables, and tiny pasta. Light, soothing, and comforting, this classic ‘penicillin soup’ is perfect when you need a cozy, restorative meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 pounds bone-in chicken (thighs, drumsticks, or mixed pieces)
- 8 cups chicken broth or stock (low-sodium preferred)
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- ¾ cup small pasta (pastina, acini di pepe, or orzo)
- ¼ cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery and cook 6–8 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add chicken to the pot and pour in chicken broth.
- Season lightly with salt and black pepper.
- Bring to a gentle boil, then reduce to a simmer.
- Cover and cook 30–35 minutes until chicken is tender.
- Remove chicken, discard skin and bones, and shred or chop meat.
- Return chicken to the pot.
- Stir pasta into the soup and cook until tender, 6–10 minutes.
- Stir in fresh parsley and adjust seasoning.
- Serve hot topped with grated Parmesan cheese.
Notes
Keep the soup at a gentle simmer for a clear, clean-tasting broth. For meal prep, cook pasta separately and add when serving.