Ingredients
Instant Pot Duo 7-in-1 (6-Qt)
Creator’s Choice
- 7 functions: Pressure, Slow, Sauté, Steam, Rice, Yogurt, Keep-Warm
- 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
- Stainless steel inner pot • Safety lock & overheat protection
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Equipment
Method
Step 1: Sauté the Aromatics
- Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté for about 5 minutes, until the vegetables start to soften.
- Add the garlic and cook for another 30 seconds, just until fragrant.
Step 2: Add the Chicken and Broth
- Place the chicken into the pot and pour in the chicken broth. Add the Italian seasoning, thyme, bay leaves, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, until the chicken is cooked through and tender.
Step 3: Shred the Chicken
- Remove the chicken from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces, then return it to the broth.
Step 4: Add the Pasta
- Stir in the orzo (or your pasta of choice) and simmer for another 8–10 minutes until tender. If the soup thickens too much, add a splash of water or extra broth.
Step 5: Brighten and Season
- Remove the bay leaves. Stir in lemon juice, Parmesan cheese, and fresh parsley. Adjust seasoning with more salt, pepper, or lemon juice to taste.
Step 6: Serve Warm
- Ladle the soup into bowls and top with a sprinkle of extra Parmesan and fresh parsley. Serve with a slice of crusty bread or garlic toast for the perfect cozy meal.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze (without pasta) for up to 3 months. Add freshly cooked pasta when reheating.
Reheating: Warm gently on the stove over medium heat. Add a splash of broth or water if the soup thickens.
Tip: For best results, store pasta separately so it doesn’t absorb all the broth.
🥄 Variations
Egg Drop Italian Twist: Slowly stir in two beaten eggs for a silky, protein-rich version.
Vegetarian Version: Replace chicken with chickpeas and use vegetable broth.
Hearty Style: Add spinach, kale, or white beans for extra nutrients.
Creamy Version: Stir in 1/4 cup of heavy cream or Greek yogurt for a velvety texture.
Spicy Kick: Sprinkle in crushed red pepper flakes or a dash of cayenne for warmth.
❓ 10 FAQs
1. Why is it called “Penicillin Soup”?
It’s named after the classic chicken soup’s reputation for healing — like nature’s antibiotic! 2. Can I use rotisserie chicken?
Yes! Skip the simmering step and add shredded rotisserie chicken near the end. 3. What’s the best pasta to use?
Small shapes like orzo, ditalini, or even pastina are perfect for this comforting soup. 4. Can I make this in a slow cooker?
Yes — cook on low for 6 hours or high for 3 hours, then shred the chicken and add pasta at the end. 5. What makes it “Italian”?
The use of olive oil, Parmesan, herbs, and lemon adds that signature Italian brightness and flavor. 6. Can I skip the cheese?
Of course, but the Parmesan adds a rich, savory depth that enhances the broth. 7. How can I make it gluten-free?
Use gluten-free pasta or substitute cooked rice or quinoa. 8. Can I use bone-in chicken?
Yes! It will make the broth even richer; just remove bones before shredding. 9. How do I keep the pasta from getting mushy?
Cook it separately and add just before serving. 10. Can I add more vegetables?
Definitely! Zucchini, spinach, or peas blend beautifully into this recipe. 🏁 Conclusion This Italian Penicillin Soup is proof that comfort food doesn’t have to be heavy to be healing. With its light broth, bright lemon notes, and Italian herbs, it delivers the perfect mix of flavor and nourishment — exactly what you need when you’re not feeling your best (or simply want a cozy bowl of love). It’s a soothing classic reimagined with Italian flair — hearty yet refreshing, rich yet light, simple yet satisfying. From the first spoonful, you’ll feel its warmth lift your spirits and fill you with comfort.
It’s named after the classic chicken soup’s reputation for healing — like nature’s antibiotic! 2. Can I use rotisserie chicken?
Yes! Skip the simmering step and add shredded rotisserie chicken near the end. 3. What’s the best pasta to use?
Small shapes like orzo, ditalini, or even pastina are perfect for this comforting soup. 4. Can I make this in a slow cooker?
Yes — cook on low for 6 hours or high for 3 hours, then shred the chicken and add pasta at the end. 5. What makes it “Italian”?
The use of olive oil, Parmesan, herbs, and lemon adds that signature Italian brightness and flavor. 6. Can I skip the cheese?
Of course, but the Parmesan adds a rich, savory depth that enhances the broth. 7. How can I make it gluten-free?
Use gluten-free pasta or substitute cooked rice or quinoa. 8. Can I use bone-in chicken?
Yes! It will make the broth even richer; just remove bones before shredding. 9. How do I keep the pasta from getting mushy?
Cook it separately and add just before serving. 10. Can I add more vegetables?
Definitely! Zucchini, spinach, or peas blend beautifully into this recipe. 🏁 Conclusion This Italian Penicillin Soup is proof that comfort food doesn’t have to be heavy to be healing. With its light broth, bright lemon notes, and Italian herbs, it delivers the perfect mix of flavor and nourishment — exactly what you need when you’re not feeling your best (or simply want a cozy bowl of love). It’s a soothing classic reimagined with Italian flair — hearty yet refreshing, rich yet light, simple yet satisfying. From the first spoonful, you’ll feel its warmth lift your spirits and fill you with comfort.