Description
Italian Penicillin Soup is a bright, cozy chicken soup with Italian-inspired flavors—garlic, lemon zest, Parmesan, herbs, and tiny pasta in a golden broth. Tender shredded chicken and a turmeric-kissed base make it feel soothing and satisfying without being heavy. Perfect for weeknight dinners, meal prep, and comforting leftovers with crusty bread.
Ingredients
Scale
- 1 tbsp olive oil (or 2 tbsp butter)
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1/2 tsp ground turmeric
- Pinch red pepper flakes (optional)
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 1 Parmesan rind (optional)
- 1 1/2 lb boneless skinless chicken thighs (or breasts)
- 3/4 cup small pasta (pastina, acini di pepe, ditalini, or orzo) OR 1/2 cup short-grain rice
- 1 lemon, zested and juiced
- 3/4 cup freshly grated Parmesan (plus more to serve)
- 1/3 cup chopped fresh parsley
- 1 tsp kosher salt (to taste)
- 1/2 tsp black pepper
- Optional: 2 cups baby spinach (stir in at end)
Instructions
- 1. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened
- 2. Add garlic, turmeric, and red pepper flakes (if using) and cook briefly until fragrant
- 3. Pour in chicken broth, add bay leaf and Parmesan rind (if using), and bring to a gentle simmer
- 4. Add chicken and simmer gently until cooked through and tender
- 5. Remove chicken, shred, and return shredded chicken to the pot
- 6. Cook pasta separately until just tender (best for leftovers), or add pasta to the pot and cook until al dente
- 7. Turn off heat and stir in lemon zest, lemon juice, Parmesan, and parsley
- 8. Taste and adjust salt and pepper, then serve hot with extra Parmesan and black pepper
Notes
- For the best leftovers, store pasta separately and add to bowls when serving
- Add lemon zest and juice at the end for the brightest flavor
- Parmesan rind adds deep savory flavor; remove before serving
- Keep the simmer gentle for tender chicken and clearer broth
- If the soup tastes flat, add a pinch of salt, then more lemon, then more Parmesan
- If too thick after chilling, add a splash of broth when reheating
- Use thighs for the juiciest results; breasts cook faster and can dry out
- Gluten-free option: use rice or GF pastina and verify broth ingredients
- Freeze best without pasta; add fresh pasta after reheating
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 285
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Italian Penicillin Soup, lemon chicken soup, garlic chicken soup, parmesan chicken soup, pastina soup, italian chicken noodle soup, cozy soup