Italian Penicillin Soup: Cozy Crockpot Chicken Soup

There are some crockpot chicken soup recipes that are simply good, and then there are the ones that feel like a little act of care in a bowl. This Italian Penicillin Soup absolutely falls into that second category. It’s rich without being heavy, loaded with tender shredded chicken, carrots, celery, pasta, and herbs, and finished with a creamy broth that tastes soothing, hearty, and deeply comforting.

I love making this on the kind of day when everyone needs a reset. Maybe you’re feeling run-down, maybe the weather is gray, or maybe you just want dinner to take care of itself while the slow cooker does the work. You toss everything in, let it simmer low and slow, and by dinnertime you have a warm, cozy meal that smells amazing and tastes even better.

What makes this soup feel especially special is that it has all the comfort of classic chicken soup with a gentle Italian-inspired twist. The herbs, the creamy broth, and the pasta make it feel extra homey and satisfying. If you’re looking for a reliable soup recipe that’s easy enough for a weeknight but comforting enough to share with someone you love, I think you’re going to come back to this one again and again.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love It

• It’s one of those truly comforting slow cooker meals that feels nourishing and satisfying.
• The crockpot does most of the work for you, which makes it perfect for busy days.
• The creamy broth, shredded chicken, and pasta create a cozy, family-friendly texture.
• It uses simple ingredients you can easily find at any grocery store.
• The Italian herb flavor gives classic chicken soup a delicious upgrade.
• It reheats beautifully for lunch the next day.
• You can easily adjust the vegetables, pasta, or creaminess to fit your preferences.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Chicken adds satisfying protein to help make this soup a complete meal.
• Vegetable-packed: Carrots, celery, and onion bring flavor, color, and fiber.
• Comforting hydration: Broth-based soups can be soothing and especially welcome when you want something warm and gentle.
• Add greens: Stir in baby spinach or chopped kale at the end for extra nutrients.
• Lighten it up: Use half-and-half instead of heavy cream for a slightly lighter broth.
• Make it richer: Add a little grated Parmesan at serving time for more savory depth.
• Switch the pasta: Small shells, ditalini, or rotini work well if you don’t have penne.
• Lower sodium option: Choose low-sodium broth and season to taste at the end.

Step-by-Step Instructions

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1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, and cook for 5 to 6 minutes until the onion begins to soften. Stir in the garlic, oregano, basil, thyme, salt, and pepper, and cook for 30 seconds more until fragrant.
2. Transfer the vegetable mixture to your slow cooker. Place the chicken breasts on top and pour in the chicken broth. Add the bay leaves.
3. Cover and cook on low for 6 hours, or until the chicken is tender and easy to shred.
4. Remove the chicken and bay leaves from the slow cooker. Discard the bay leaves. Shred the chicken with two forks and return it to the crockpot.
5. Meanwhile, cook the penne in a pot of salted water until just al dente according to package directions. Drain well.
6. Stir the heavy cream into the soup, then add the cooked penne and chopped parsley. Cover and cook on low for another 20 to 30 minutes, until everything is heated through and the broth is creamy.
7. Taste and adjust the seasoning with extra salt and pepper if needed. Ladle into bowls and finish with extra parsley and Parmesan, if you like.

Nutrition Information

Nutrition values are estimated per serving and can vary based on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

This soup stores very well, which is one more reason I love it. Let the soup cool before transferring it to an airtight container. Refrigerate for up to 4 days. For the best texture, keep extra cooked pasta separate if you know you’ll be storing leftovers, then add it when reheating.

Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between. If the soup thickens in the fridge, just add a splash of broth or water to loosen it.

If you want to make it ahead, you can chop the vegetables the night before and refrigerate them in a sealed container. You can also fully cook the soup base ahead of time and add the cream, parsley, and freshly cooked pasta when you reheat and serve. For food safety, refrigerate leftovers promptly and make sure reheated soup is hot all the way through before serving.

FAQ

1. Can I put uncooked pasta directly in the slow cooker?

You can, but I don’t recommend it for this recipe. Cooking the pasta separately keeps it from absorbing too much liquid and turning overly soft, especially if you plan to have leftovers.

2. Can I use rotisserie chicken instead of raw chicken breasts?

Yes. If you want to use cooked rotisserie chicken, add it near the end of cooking after the vegetables are tender. Let it warm through before stirring in the cream and pasta.

3. Will the cream curdle in the slow cooker?

Not if you add it at the end and avoid boiling the soup afterward. Stir it in during the final 20 to 30 minutes on low heat for the smoothest, creamiest result.

4. Can I freeze this soup?

You can freeze the soup base, but I suggest freezing it without the pasta for the best texture. Cream-based soups can separate slightly after thawing, but gentle reheating and stirring usually bring them back together nicely.

5. What if I want a brothier, less creamy soup?

Simply reduce the cream or leave it out altogether. You’ll still have a delicious Italian-style chicken soup with plenty of flavor from the herbs, vegetables, and broth.

Italian Penicillin Soup – The Ultimate Comfort Remedy

A creamy slow cooker chicken soup with carrots, celery, herbs, and penne pasta for the ultimate cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 45 minutes mins

Course Dinner, Soup

Cuisine American, Italian-American

Servings 6 servings

Calories 420 kcal

Equipment

• 1 Slow cooker 6-quart recommended
• 1 Skillet for sautéing vegetables
• 1 large pot for cooking pasta
• 1 cutting board
• 1 Chef's knife
• 2 Forks for shredding chicken

Ingredients

  

For the soup base

• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 3 medium carrots sliced
• 3 stalks celery sliced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 2 bay leaves

For finishing

• 2 cups dry penne pasta
• 2/3 cup heavy cream
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 1/4 cup Parmesan cheese grated, optional for serving

Instructions

 

Prepare the soup base

• Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until the onion begins to soften.
• Stir in the garlic, oregano, basil, thyme, salt, and black pepper. Cook for 30 seconds, until fragrant.
• Transfer the vegetable mixture to the slow cooker. Place the chicken breasts on top, pour in the chicken broth, and add the bay leaves.
• Cover and cook on low for 6 hours, or until the chicken is tender and easy to shred.

Finish the soup

• Remove the chicken and bay leaves from the slow cooker. Discard the bay leaves.
• Shred the chicken with two forks and return it to the slow cooker.
• Meanwhile, cook the penne in a large pot of salted water until just al dente according to package directions. Drain well.
• Stir the heavy cream into the soup, then add the cooked penne and chopped parsley.
• Cover and cook on low for 20 to 30 minutes, until heated through and creamy.
• Taste and adjust the seasoning with extra salt and pepper if needed. Serve with extra parsley and Parmesan, if desired.

Notes

Cook the pasta separately for the best texture, especially if you expect leftovers. Add the cream at the end and keep the soup on low to prevent curdling. Leftovers can be refrigerated for up to 4 days; reheat gently and add a splash of broth if needed.