Italian Penicillin Soup

Make Italian Penicillin Soup with chicken, pasta, and fresh herbs in under 30 minutes. A warm and soothing bowl perfect for cold weather and easy family dinners.

This soup became a regular in my kitchen during the colder months. I wanted something warm that helped everyone settle down after a long day. The simple ingredients made the house smell inviting and gave the meal a feeling of comfort.

My family asked for this soup often. The light broth and tender pasta felt soothing after being out in the cold. Each bowl made everyone feel restored. You will see the same reaction once you serve it at your table.

The flavor won me over because it stayed gentle while still tasting full. The fresh herbs and soft chicken gave each spoonful a steady lift. You get rich flavor without heaviness. That balance made it a favorite for us.

Questions you may have about this recipe

What type of pasta should I use
Small pasta works best because it cooks evenly and blends well with the broth. Try pastina or acini de pepe.

Can I use leftover chicken
Yes. Leftover cooked chicken works well because it stays tender in the broth.

How do I keep the broth clear
Simmer on low heat. High heat turns the broth cloudy.

Can I freeze this soup
Yes. Freeze it without the pasta. Add fresh pasta when reheating.

Can I add vegetables
Yes. Add carrots or celery in small pieces for more texture.

What you need to make Italian Penicillin Soup

8 cups chicken broth

2 cups cooked shredded chicken

1 cup acini de pepe pasta or simlar

1 cup sliced carrot

2 eggs

1 cup grated parmesan cheese

2 tablespoons chopped parsley

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons fresh lemon juice

How to make Italian Penicillin Soup

Bring the chicken broth to a low boil.

Add the shredded chicken.

Add the pasta and cook until tender.

Whisk the eggs and parmesan in a bowl.

Ladle a small amount of hot broth into the egg mixture while whisking.

Pour the warmed egg mixture into the pot while stirring.

Stir in salt, pepper, parsley, and lemon juice.

Cook on low heat for 3 minutes.

Serve warm.

Tips

Keep the heat low when adding the egg mixture to prevent clumping.

Use fresh lemon juice because bottled juice tastes flat.

Make extra broth if the soup thickens after sitting.

Add more parmesan to deepen the flavor.

Use a wide pot for even cooking.

Reader reviews

⭐⭐⭐⭐⭐ “Warm, soothing, and simple. My husband asked for seconds right away.” Linda P

⭐⭐⭐⭐ “The flavor brought me back to my childhood. Easy to make and very calming.” Marie T

⭐⭐⭐⭐⭐ “My grandkids loved it. The pasta made the soup hearty without being too heavy.” Sharon B

⭐⭐⭐⭐ “I liked the lemon. It brightened the broth without overpowering anything.” Carol S

⭐⭐⭐⭐⭐ “This will be my go to winter soup. Easy steps and great results.” Debra F

Printable Recipe

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