This recipe has been my late winter lifesaver, the kind of pot of soup that makes the house feel like a warm embrace. I first put these ingredients together on a cold evening when everyone in the family had the sniffles and the pantry offered mostly staples. The combination of gentle aromatics, a bone and skin on chicken breast for depth, and bright lemon at the end turned what could have been plain broth into something restorative and oddly celebratory. The texture is reassuringly homey, with soft rounds of carrot, tender celery ribbons, and little pasta pearls that pick up every spoonful of broth. I call it penicillin soup because it has the simple, healing quality I want when someone feels under the weather. The aromatics wake up the senses, the chicken gives both protein and body to the liquid, and the lemon and parsley add a fresh finishing note that cuts through the comfort. I discovered the balance of this recipe over several trials, dialing back salt, adding a bay leaf, and choosing small pasta so each bite is a unified mouthful. It is a recipe I now make for quiet family suppers and for friends who need a nourishing dish to feel better fast.

Ingredients

• Extra virgin olive oil 2 tablespoons, use a fruity brand for aroma. A good oil contributes background flavor early in the cook and helps soften the vegetables without adding heaviness.
• Onion 1 large diced, about 1 cup, yellow onion is ideal. Look for firm bulbs free of soft spots. The slow softening of onion builds the soup base and provides natural sweetness.
• Carrots 3 medium, sliced into rounds, choose firm carrots for texture. They add natural sweetness and color and stand up to simmering without turning mushy if sliced evenly.
• Celery 3 stalks chopped, celery gives savory depth and aromatic body. Trim the ends and chop uniformly so pieces cook at the same pace as the carrots.
• Garlic 4 cloves minced, fresh garlic is vital. Add near the end of the aromatic step to avoid bitterness that comes from overcooking garlic.
• Low sodium chicken broth 8 cups, or use vegetable broth for a vegetarian option. Low sodium stock lets you control salt at the end and prevents over seasoning.
• Whole chicken breast 1, bone and skin on, about 1 pound. Using bone and skin adds gelatin and umami for a richer mouthfeel than boneless white meat alone.
• Bay leaves 2, they provide warm aromatic notes that meld with oregano and thyme during simmering.
• Small pasta 1 cup ditalini or orzo or small shells. Small shapes create balanced spoonfuls and pick up the broth beautifully.
• Dried oregano 1 teaspoon and dried thyme 1 half teaspoon for herbal backbone. Dried herbs are fine here because the soup simmers long enough to wake their character.
• Red pepper flakes one quarter teaspoon optional, for a faint warmth. Omit for children or those sensitive to spice.
• Salt and black pepper to taste, add gradually to allow the broth and lemon to reveal the right balance.
• Fresh lemon juice 2 tablespoons, added at the end. Lemon brightens the soup and lifts the flavors so the broth tastes fresher than the sum of its parts.
• Fresh parsley one quarter cup chopped, for garnish and freshness. Flat leaf parsley offers the most herbaceous note.

Instructions

Prepare the vegetables Heat a large heavy bottom pot over medium heat. Add 2 tablespoons of extra virgin olive oil and when it shimmers, add the diced onion, sliced carrots, and chopped celery. Cook while stirring occasionally for 6 to 8 minutes until the onion is translucent and the vegetables are softened but not brown. This slow softening draws out natural sugars and builds flavor without adding bitterness. Add garlic and herbs Stir in the minced garlic and cook for about 30 seconds to 1 minute until fragrant. Add 1 teaspoon dried oregano and 1 half teaspoon dried thyme, and the optional one quarter teaspoon red pepper flakes. Toast the herbs briefly to wake their oils, taking care not to let the garlic darken. Simmer with broth and chicken Pour in 8 cups low sodium chicken broth and add 2 bay leaves. Nestle the whole chicken breast into the pot with the skin side up. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 20 to 25 minutes or until the thickest part of the breast reaches 165 degrees Fahrenheit on a thermometer. The bone and skin will enrich the broth during this time. Remove and shred the chicken Transfer the chicken to a cutting board and allow to rest for 5 minutes. Remove and discard the skin and bone, then shred the meat into bite size pieces with two forks. Return the shredded meat to the pot after finishing the pasta step. Cook the pasta and finish Bring the simmer back up and add 1 cup small pasta. Cook until al dente according to package directions, usually 8 to 10 minutes depending on shape. Taste the broth and season with salt and freshly ground black pepper. Stir in 2 tablespoons fresh lemon juice and one quarter cup chopped parsley just before serving for brightness and herbal lift.

Storage Tips

Let the soup cool to room temperature within two hours and store in airtight containers. Refrigerate for up to three days. If you plan to freeze, remove pasta first and freeze the broth and shredded chicken in freezer safe containers for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stove until simmering, then cook fresh pasta separately and add when ready to serve. Use glass or BPA free plastic containers to avoid flavor transfer and to monitor quality.

Ingredient Substitutions

For a vegetarian version, replace chicken with a drained can of white beans or a cup of cooked chickpeas and use vegetable broth. To make the dish gluten free, choose gluten free small pasta or use cooked rice. If you prefer more body without meat, add a quarter cup of barley for chew and natural starch. Swap fresh parsley with chopped basil for a sweeter herbal note, and use lemon zest as well as juice when you want a brighter citrus presence.

Serving Suggestions

Serve bowls of soup with toasted country style bread or buttered garlic rounds. Top with extra chopped parsley and a grind of black pepper. For a heartier meal add a green salad on the side or roasted vegetables in season. This soup also pairs nicely with a light white wine or a warm cup of chamomile for an evening that calls for calm and comfort.

Cultural Background

This style of broth forward, herb accented soup has roots in Italian home cooking where simple ingredients and careful technique yield depth. Small pasta shapes are traditionally used to stretch a nourishing pot across family bowls. The practice of finishing with lemon and fresh herbs mirrors southern Italian traditions that prize brightness and balance in rustic dishes.

Seasonal Adaptations

In winter lean into root vegetables and add parsnip for sweetness. In spring add a handful of peas and a squeeze more lemon. During late summer replace parsley with chopped basil and fold in cherry tomatoes at the end for a fresh take. These small changes keep the soup feeling appropriate year round.

Meal Prep Tips

Prepare the base up to three days ahead. Store brothy base and shredded chicken separately from any pasta. For weekly meal prep portion into microwave safe containers and add pasta when reheating. This approach preserves the texture of the pasta and ensures every portion tastes as fresh as when first made.

There is comfort in the repetition of a good soup, in the ritual of slow simmer and bright finish. Share this with someone who needs a warm bowl and let the small, consistent details make it feel like home.