This Hearty Italian Penicillin Soup is the ultimate comforting, deeply restorative elixir! Packed with tender shredded chicken, sliced cremini mushrooms, sweet carrots, celery, and tender Italian soup pasta all simmered in a shimmering golden chicken bone broth infused with garlic, fresh herbs, a bright squeeze of lemon, and aged Parmigiano-Reggiano.
Known across Italy as the grandmother’s cure-all recipe for any cold or gloomy day, this nourishing one-pot soup delivers incredible savory depth in just 30 minutes. Serve piping hot with extra grated Parmesan and warm, buttered sourdough bread!
Why You'll Love This Recipe
- Pure restorative comfort: Rich, golden bone broth loaded with immune-boosting garlic, lemon, and fresh herbs
- Earthy mushrooms & tender chicken: Sliced cremini mushrooms add deep umami complexity to tender shredded chicken. 30-minute one-pot wonder: Everything cooks together in one single pot for effortless cleanup
- Bright & savory: Finished with freshly squeezed lemon juice and Parmigiano-Reggiano for unmatched balance!
If you love nourishing homemade soups like our Chicken Pastina Soup or our Creamy Chicken and Gnocchi Soup, this mushroom-infused Italian penicillin soup will quickly become your new comfort food favorite.
Key Ingredients & Smart Substitutions
Here are the nourishing ingredients you’ll need:
- Cooked Shredded Chicken: 3 cups cooked shredded chicken breast or thighs (rotisserie chicken works perfectly).
- Cremini Mushrooms: 8 oz sliced brown cremini (baby bella) mushrooms for savory richness.
- Italian Soup Pasta: 1 cup small pasta (ditalini, tubetti, acini di pepe, or broken egg noodles).
- Chicken Bone Broth: 6 cups quality low-sodium chicken bone broth (or rich homemade stock).
- Mirepoix Veggies: 2 medium carrots (sliced), 2 ribs celery (diced), and 1 medium yellow onion (diced).
- Garlic & Fresh Herbs: 4 cloves minced garlic, 3 sprigs fresh thyme, and 2 tablespoons chopped fresh Italian parsley.
- Lemon Juice: 2 tablespoons freshly squeezed lemon juice (adds vibrant brightness).
- Parmesan Cheese: 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for serving).
- Olive Oil & Seasonings: 1 tablespoon extra virgin olive oil, kosher salt, and freshly cracked black pepper.
How to Make Italian Penicillin Soup (Step-by-Step)
1. Sauté Mushrooms & Aromatics: In a large Dutch oven or soup pot over medium heat, warm 1 tablespoon of extra virgin olive oil. Add the sliced mushrooms, carrots, celery, diced onion, and minced garlic. Sauté for 6 to 7 minutes until the mushrooms brown and the vegetables soften.
2. Simmer Chicken & Golden Bone Broth: Pour in the chicken bone broth. Add the shredded chicken, fresh thyme sprigs, salt, and black pepper. Bring to a rolling boil, then lower the heat to medium-low, cover, and simmer gently for 10 minutes to allow the flavors to harmonize.
3. Cook the Pasta & Add Lemon: Discard the thyme stems. Stir in the dry Italian pasta. Simmer uncovered for 7 to 9 minutes, stirring occasionally, until the pasta is tender and al dente. Remove from heat and stir in the freshly squeezed lemon juice, chopped parsley, and grated Parmesan cheese.
4. Ladle, Garnish & Serve: Season to taste with additional salt and freshly ground black pepper. Ladle into warm soup bowls, garnish with a lemon wheel, extra grated Parmesan, and fresh parsley. Serve immediately with warm toasted sourdough bread!
Chef's Helpful Tips
- Use rich bone broth: High-protein chicken bone broth provides body, natural gelatin, and mineral richness that gives this soup its famed restorative quality
- Cook pasta separately if meal prepping: Small soup pasta continues absorbing liquid as it sits
- If planning leftovers for several days, cook pasta separately and ladle hot broth over portions when serving!
What to Serve with Italian Penicillin Soup
- Bread: Garlic crostini, warm rosemary focaccia, or toasted sourdough bread.
- Cheese: A wedge of fresh lemon and an extra bowl of freshly grated Parmigiano-Reggiano on the table.
- Salad: A crisp Italian chopped salad with shaved fennel and lemon vinaigrette.
Storage & Reheating Instructions
To Store: Allow soup to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat gently over medium-low heat on the stovetop. If the pasta has absorbed broth, stir in an extra splash of chicken broth or water to restore the desired consistency.
Frequently Asked Questions
Why is it called Italian Penicillin?
In Italian-American culinary tradition, homemade chicken soup with tiny pasta, garlic, vegetables, and lemon is considered the ultimate natural remedy to cure colds, boost energy, and soothe the spirit.
Can I add spinach or kale?
Yes! Stir in 2 cups of chopped baby spinach or Tuscan kale during the last 2 minutes of simmering until wilted.
More Cozy Soup Recipes to Savor Next
- Comforting Chicken Pastina Soup — Classic Italian pastina soup with tiny star pasta.
- Hearty Hamburger Soup — 30-minute one-pot beef, potato, and vegetable soup.
- Hearty Cheeseburger Soup — Rich, creamy cheddar cheese soup with beef and potatoes.
Italian Penicillin Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Warm your soul with a bowl of Italian Penicillin Soup, a comforting dish bursting with fresh vegetables and hearty pasta in a savory broth. This easy-to-make recipe is perfect for chilly evenings or family gatherings, bringing warmth and joy to your dinner table. Just imagine the delightful aromas filling your kitchen as you create this vibrant, nourishing soup.
Ingredients
- 3 cups cooked shredded chicken breast
- 8 oz cremini mushrooms, sliced
- 1 cup dry Italian soup pasta (ditalini or tubetti)
- 6 cups low-sodium chicken bone broth
- 2 medium carrots, sliced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh Italian parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon slices and extra grated Parmesan (for serving)
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, heat olive oil. Sauté mushrooms, carrots, celery, onion, and garlic for 6 to 7 minutes until mushrooms brown.
- Simmer Broth & Chicken: Add chicken bone broth, shredded chicken, thyme sprigs, salt, and pepper. Bring to a boil, then simmer gently for 10 minutes.
- Cook Pasta & Add Lemon: Discard thyme stems. Stir in dry pasta and simmer uncovered for 7 to 9 minutes until tender. Stir in lemon juice, fresh parsley, and grated Parmesan.
- Ladle & Garnish: Ladle into warm bowls, garnish with a lemon wheel, extra Parmesan, and parsley. Serve hot with crusty sourdough bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
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