Italian Penicillin Soup Recipe: Cozy Chicken & Orzo Soup

There are some soups you make because you are hungry, and then there are soups you make because you want to feel better after the first few spoonfuls. This Italian Penicillin Soup falls into the second category.

A rich chicken broth, tender shredded chicken, sweet carrots, celery, garlic, and tiny pasta come together in one comforting pot. The broth stays light and savory while the pasta gives each bowl a little more body, and a finishing sprinkle of Parmesan adds that salty, nutty flavor that makes the soup hard to put down.

It is simple enough for a weeknight but comforting enough for a cold afternoon, a quiet Sunday dinner, or one of those days when you want something warm without making an elaborate meal.

What Is Italian Penicillin Soup?

Italian Penicillin Soup is a comforting Italian-style chicken soup built around broth, small pasta, vegetables, and tender chicken. The nickname comes from the way this kind of soup is associated with comfort and sick-day cooking.

For this version, I use orzo, which gives the soup a hearty texture while keeping it easy to eat by the spoonful. A little Parmesan and fresh parsley finish the bowl without overpowering the broth.

Why You’ll Love This Soup

It feels comforting without being heavy. The broth is warm and savory, while the vegetables and chicken make it filling enough for a complete meal.

The texture is what makes it special. Tender chicken, soft vegetables, and tiny pieces of pasta create a spoonful with something different in every bite.

It uses everyday ingredients. There is no complicated technique or hard-to-find ingredient list.

It is easy to make ahead. The soup reheats well, although the pasta will continue absorbing broth as it sits.

It tastes even better with a little Parmesan. Add it directly to the bowl for a salty, savory finish.

Recipe Overview

Ingredients You’ll Need

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs
• 2 bay leaves
• 1 teaspoon dried Italian seasoning
• ¾ cup orzo
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley
• ½ cup freshly grated Parmesan cheese

Ingredient Notes

Chicken: Chicken thighs stay tender and flavorful, but boneless chicken breast works too. Rotisserie chicken can also be used when you need a faster version.

Orzo: Orzo gives the soup the small-pasta texture seen in the photos. You can replace it with pastina, acini di pepe, stelline, or another small pasta.

Chicken broth: Low-sodium broth gives you more control over the final salt level.

Parmesan: Freshly grated Parmesan melts more naturally into the hot soup and gives the broth a deeper savory flavor.

Lemon: A small amount of lemon juice at the end brightens the broth without making the soup taste lemony.

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle
• Cutting board
• Sharp knife
• Two forks for shredding the chicken

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large Dutch oven over medium heat.

Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30 to 60 seconds, just until fragrant.

Why this matters: Giving the vegetables a few minutes in the olive oil builds a sweeter, deeper base before the broth goes in.

Step 2: Build the Chicken Broth

Pour in the chicken broth and add the chicken thighs, bay leaves, Italian seasoning, salt, and black pepper.

Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.

Cover partially and cook for about 18 to 22 minutes, or until the chicken is fully cooked and tender.

Do not let the soup boil aggressively. A gentle simmer keeps the chicken more tender and gives the vegetables time to soften.

Step 3: Shred the Chicken

Carefully remove the cooked chicken from the pot and place it on a cutting board.

Let it cool for a few minutes, then shred it into bite-sized pieces using two forks.

Remove and discard the bay leaves.

Return the shredded chicken to the pot.

Texture check: The chicken should pull apart easily without feeling dry or stringy.

Step 4: Add the Orzo

Bring the soup back to a gentle simmer.

Stir in the orzo and cook according to the package directions, usually about 8 to 10 minutes, stirring occasionally.

Keep an eye on the pot because small pasta absorbs broth quickly.

If the soup becomes thicker than you like, add another ½ to 1 cup of warm chicken broth.

Step 5: Brighten the Soup

Once the orzo is tender, turn off the heat.

Stir in the fresh lemon juice and chopped parsley.

Taste the broth and adjust the salt and black pepper if needed.

The lemon should add freshness rather than dominate the flavor.

Step 6: Finish With Parmesan

Ladle the hot soup into bowls.

Top each serving with freshly grated Parmesan, a little extra parsley, and a light drizzle of extra-virgin olive oil if desired.

Serve immediately while the broth is hot and the orzo is tender.

Pro Tips

Keep the simmer gentle. Hard boiling can make the chicken tougher and cause the broth to evaporate too quickly.

Do not overcook the orzo. It continues absorbing liquid after cooking, so stop as soon as it reaches a tender texture.

Taste before adding more salt. Parmesan and chicken broth can already contain quite a bit of sodium.

Add lemon at the end. Fresh lemon juice tastes brighter when it is stirred in after cooking.

Want a thicker soup? Let the finished soup stand for 5 minutes before serving. The pasta will naturally absorb some of the broth.

Common Mistakes

The soup became too thick

The orzo absorbed more broth than expected. Stir in warm chicken broth a little at a time until you reach the texture you want.

The chicken is dry

The chicken may have cooked at too high a temperature or for too long. Keep the broth at a gentle simmer and remove the chicken as soon as it is cooked through.

The soup tastes flat

Check the seasoning first. A little more salt, freshly ground black pepper, Parmesan, or lemon juice can bring the broth back into balance.

The orzo became mushy

Small pasta continues cooking in hot liquid. If you are making the soup ahead, cook the orzo separately and add it to individual bowls when serving.

Variations

Use pastina: Replace the orzo with stelline, acini di pepe, or another tiny pasta.

Add spinach: Stir in a few handfuls of baby spinach during the final 1 to 2 minutes.

Make it creamier: Stir a small amount of Parmesan directly into the hot broth before serving.

Use rotisserie chicken: Skip cooking the raw chicken and add 2 to 3 cups of shredded rotisserie chicken during the final few minutes.

Add more vegetables: Diced zucchini or finely chopped kale can be added with the other vegetables.

What to Serve With Italian Penicillin Soup

This soup is satisfying on its own, but a few simple sides make it feel like a complete Italian-inspired meal.

Crusty Italian bread: Great for soaking up the savory broth.

Simple green salad: A crisp salad with lemon vinaigrette adds freshness beside the warm soup.

Garlic bread: A good choice when you want something more substantial.

Extra Parmesan: Keep a small bowl of freshly grated Parmesan on the table so everyone can add their own.

How to Store Italian Penicillin Soup

Let the soup cool slightly before transferring it to airtight containers.

Refrigerator: Store for up to 3 to 4 days.

Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of chicken broth or water if the soup has thickened.

Freezer: For the best texture, freeze the broth and chicken without the orzo. Cook fresh pasta when reheating. If you freeze the finished soup, the orzo may become softer after thawing.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Boneless chicken breast works well, but watch the cooking time closely because breast meat can become dry if overcooked.

What pasta can I use instead of orzo?

Pastina, stelline, acini di pepe, ditalini, and other small pasta shapes all work. Cooking times can vary, so follow the package directions.

Can I use cooked rotisserie chicken?

Absolutely. Shred about 2 to 3 cups of cooked chicken and add it near the end, just long enough to heat through.

Can I make this soup ahead?

Yes. The broth and chicken can be prepared ahead, but the pasta is best cooked close to serving time because it continues absorbing liquid.

Why is it called Italian Penicillin Soup?

“Penicillin” is a nickname for this style of comforting chicken-and-pasta soup. It is not medicine, but the warm broth and hearty ingredients make it a popular comfort-food choice.

Can I make it without chicken?

Yes. Use vegetable broth and leave out the chicken for a simple vegetable-and-pasta version.

Final Thoughts

A good bowl of Italian Penicillin Soup does not need complicated ingredients or hours of work. The combination of savory broth, tender chicken, sweet vegetables, tiny pasta, fresh lemon, and Parmesan creates the kind of meal that feels familiar from the first spoonful.

Make it when the weather turns cold, when you need an easy dinner, or simply when a bowl of warm soup sounds better than anything else. Keep some extra broth nearby for reheating, finish each bowl with Parmesan, and serve it while the orzo is still tender.

Sometimes the simplest pot of soup is the one you end up making again and again.