This Italian penicillin soup has been my go-to when someone in the house feels under the weather or when I simply crave a bowl that comforts and restores. I first made this combination on a rainy afternoon after a late flight left me tired and hoarse. I had a single chicken breast, a handful of carrots and celery, and pantry pasta. The result was unexpectedly bright and calming: a clear, savory broth with tender shards of chicken, soft pasta, and a surprising lift from fresh lemon and parsley. It became an instant favorite and a reliable dish to bring warmth and easy nutrition to the table.

What makes this version special is the balance of slow-simmered depth with immediate brightness. The bone in, skin on chicken breast adds body and mouthfeel to the broth while small pasta gives the bowl heart and substance. Garlic and onion provide savory backbone while a squeeze of lemon and chopped parsley finish the bowl so it feels both restorative and lively. I love how each spoonful reads like calmness and clarity; family members ask for seconds, and leftovers reheat beautifully for a second day of comfort.

Ingredients

• Extra virgin olive oil: 2 tablespoons. Choose a fruity, first cold pressed oil for aroma. A mid-priced brand such as Colavita or California Olive Ranch gives good flavor without overpowering the broth.
• Onion: 1 large, diced. Use a yellow or sweet onion for balanced sweetness; dice about 1 cup for even cooking and a silky base to the broth.
• Carrots: 3 medium, sliced into rounds. Look for firm, bright carrots and slice evenly so they soften at the same rate as celery.
• Celery: 3 stalks, chopped. Celery adds aromatic depth and a subtle savory note often found in traditional broths.
• Garlic: 4 cloves, minced. Fresh garlic gives a gentle pungency; avoid pre-minced for best flavor.
• Chicken broth: 8 cups low-sodium chicken broth. Low-sodium allows you to control seasoning. For a vegetarian option use low-sodium vegetable broth.
• Chicken breast: 1 whole breast, bone-in and skin-on, about 1 pound. The bone and skin enrich the broth; if you prefer, use two boneless breasts but you will lose some depth of flavor.
• Bay leaves: 2 leaves. Add early and remove before serving.
• Small pasta: 1 cup ditalini, orzo or small shells. These small shapes cook quickly and make the bowl more satisfying.
• Dried oregano: 1 teaspoon. Adds warm, herbal notes that pair with lemon very well.
• Dried thyme: 1/2 teaspoon. Thyme contributes an earthy backdrop without overwhelming brightness.
• Red pepper flakes: 1/4 teaspoon optional. A small pinch wakes the palate, skip for children or those avoiding heat.
• Salt and black pepper: To taste. Add salt gradually and taste as the broth reduces.
• Fresh lemon juice: 2 tablespoons. Added at the end to brighten the broth, not while simmering.
• Fresh parsley: 1/4 cup chopped. Stir in at the end for freshness and color.

Instructions

Sear the chicken: Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Pat the chicken breast dry, season lightly with salt and pepper, and place skin side down. Sear 4 to 5 minutes until golden and crisp, then flip and brown the other side 2 minutes. The sear adds fat and flavor to the broth and gives you a richer mouthfeel. Sauté the aromatics: Remove the chicken temporarily to a plate. Add the diced onion, sliced carrots and chopped celery to the pot. Sauté 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Add the minced garlic and cook 30 to 45 seconds until fragrant. This gentle sauté releases sugars that deepen the broth. Build the broth: Return the chicken to the pot and pour in 8 cups low-sodium chicken broth. Add the bay leaves, dried oregano, dried thyme and red pepper flakes if using. Bring to a gentle simmer over medium-low heat. Skim any foam from the surface during the first 5 minutes to keep the broth clear. Simmer until cooked: Reduce heat to low and simmer uncovered 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender. The low simmer extracts collagen and flavor from the bone without clouding the broth. Remove and shred: Lift the chicken out and let it rest 5 minutes on a cutting board. Remove the skin and bones, shred or chop the meat into bite-sized pieces, then return the meat to the pot. Discard the bones and bay leaves. Add pasta and finish: Bring the broth back to a gentle boil, add 1 cup of small pasta and cook until al dente 7 to 10 minutes depending on the shape. Taste and adjust seasoning with salt and pepper. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped parsley just before serving to preserve brightness and color.

Storage Tips

Allow the soup to cool to room temperature for no more than two hours, then transfer to airtight containers and refrigerate up to four days. For longer storage freeze in meal-sized portions. If freezing, omit adding parsley and lemon until reheating to preserve brightness. Reheat on the stove over low heat until gentle simmering, adding a splash of water or stock if the pasta has absorbed too much liquid. Glass containers or BPA-free plastic containers with tight lids work best for both refrigeration and freezing.

Ingredient Substitutions

If you prefer a vegetarian bowl, replace the chicken with 2 cups cooked white beans and use 8 cups vegetable stock. For a richer broth use a mixture of chicken and vegetable stock. Swap the small pasta for gluten-free small pasta varieties if needed; cook according to package and add toward the end to prevent over-softening. Replace lemon with a tablespoon of white wine vinegar if you do not have lemons; the acid will still brighten the broth but with a slightly different floral note.

Serving Suggestions

Serve in deep bowls with extra chopped parsley and lemon wedges on the side so diners can adjust brightness. A drizzle of high-quality olive oil over each bowl adds silkiness. Pair the bowl with crusty bread or a simple green salad dressed with lemon vinaigrette for a light meal. For a heartier dinner add a side of roasted vegetables or a slice of focaccia. This bowl also performs well as a starter at larger dinners before a main course.

Cultural Background

The idea behind this bowl draws loosely from Italian brodo traditions where clear, flavored broths with simple ingredients are used as restorative food. In many Italian households a cup of brodo is a remedy for colds and digestion; herbs and lemon are often added for their perceived tonic qualities. This version borrows the clarity of brodo and adds small pasta shapes common in family soups, creating a hybrid that feels both rustic and approachable.

Seasonal Adaptations

In winter add an extra carrot and a parsnip for earthier sweetness. In spring swap parsley for a mix of parsley and chives for a lighter herbal note. Summer versions can use more lemon zest and a handful of baby spinach folded in at the end. For holiday tables add a few saffron threads to the broth for aromatic complexity and festive color.

Meal Prep Tips

Prepare the vegetable base and sear the chicken in advance, store covered in the refrigerator, then assemble and simmer when ready to eat. Cook extra chicken and reserve shredded meat and broth separately for quick reheats. If packing lunches, keep pasta separate and combine just before reheating to avoid mushy noodles. Use microwave-safe containers for individual portions and reheat on medium power, stirring once to distribute heat evenly.

When you serve this bowl you are not only offering nourishment but also a small ritual of care. Encourage family members to personalize their bowls and enjoy the comfort it brings.