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Healing Italian Penicillin Soup in Just 40 Minutes

Italian Penicillin Soup

A comforting and creamy Italian-inspired chicken soup with orzo, Parmesan, and fresh herbs.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes (optional)
  • 8 cups chicken broth
  • 1 lb boneless, skinless chicken breast (or thighs)
  • 1 cup dry orzo pasta
  • 1/2 cup heavy cream (or half-and-half)
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • Salt & black pepper, to taste
  • 2 tbsp chopped fresh parsley (for topping)

Instructions

  1. Sauté the veggies: In a large soup pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 30 seconds.
  2. Season: Add Italian seasoning, paprika, and red pepper flakes (if using). Stir to coat.
  3. Simmer the chicken: Pour in chicken broth. Add the chicken breasts. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes (until chicken reaches 165°F).
  4. Shred: Remove chicken to a plate and shred with two forks.
  5. Cook the orzo: Add orzo to the pot and simmer 8–10 minutes, stirring occasionally, until tender.
  6. Make it creamy: Lower heat. Stir in cream and Parmesan until smooth and creamy.
  7. Finish: Add shredded chicken back in. Stir in lemon juice. Taste and season with salt and lots of black pepper.
  8. Serve: Ladle into bowls and top with extra Parmesan and chopped parsley.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Adjust red pepper flakes to taste for spice.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: Italian Penicillin Soup, creamy chicken soup, parmesan soup, one pot soup, cozy comfort food, easy homemade soup