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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.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
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.