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When life hands you a cold, a cloudy day, or a craving for something deeply comforting, Italian Penicillin Soup is pure magic in a bowl. Think of it as Italy’s answer to the classic chicken noodle soup only richer, silkier, and infused with Mediterranean soul. The name “penicillin” isn’t just clever it hints at this soup’s legendary reputation for comforting the body and lifting the spirit.
This recipe combines slow-simmered chicken, aromatic herbs, and Italian staples like garlic, lemon, olive oil, and Parmesan to create a soothing, flavorful broth that heals from the inside out. Whether you’re feeling under the weather or simply craving cozy Italian comfort, this soup brings the warmth of an Italian nonna’s kitchen straight to your table.
It’s easy to make, freezes beautifully, and fills your home with an irresistible aroma that says: You’re loved. You’re home. Everything will be okay.
Table of Contents
Recipe Summary Table
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 25 minutes |
| Difficulty | Easy to Moderate |
| Servings | 6 bowls |
| Cuisine | Italian Comfort Food |
| Dietary Tags | High-Protein, Dairy-Optional, Immune-Boosting |
Ingredients for Italian Penicillin Soup
For the Broth Base
- 2 tbsp olive oil (extra virgin preferred)
- 1 medium onion, finely chopped
- 3 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 8 cups (2 liters) chicken broth (preferably homemade)
- 2 cups (480 ml) water
- 2 bay leaves
- 1 sprig fresh rosemary (or ½ tsp dried)
- 1 tsp dried oregano
- 1 tsp sea salt, more to taste
- ½ tsp black pepper
For the Chicken
- 2 bone-in, skin-on chicken breasts (or thighs for more flavor)
- Optional: 1 small parmesan rind (adds depth to the broth)
For the Italian Soul
- 100 g (3.5 oz) orzo pasta (or small pasta like ditalini)
- Juice of ½ lemon (plus zest for brightness)
- 2 tbsp fresh parsley, chopped
- Optional garnish: grated Parmesan, chili flakes, or drizzle of olive oil
Ingredient Notes & Substitutions
- Chicken: Use thighs for a more buttery flavor; breasts for leaner soup. Rotisserie chicken works in a pinch.
- Broth: Homemade chicken stock brings unmatched depth, but high-quality low-sodium broth works too.
- Orzo: Can be swapped for rice, pastina, or even gnocchetti sardi for a rustic twist.
- Parmesan rind: A nonna’s secret simmering it infuses the broth with umami magic.
- Lemon: Don’t skip it! That citrus brightness balances the richness beautifully.
Step-by-Step Instructions
1. Build the Flavor Base (10 minutes)
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery — the holy trinity of Italian soups. Sauté until softened and aromatic (about 5 minutes). Stir in the minced garlic and cook another 30 seconds until fragrant.
Pro Tip: Don’t rush this step the slow caramelization of aromatics builds the foundation of your soup’s flavor.
2. Add Broth, Herbs & Chicken (10 minutes)
Pour in chicken broth and water. Add bay leaves, rosemary, oregano, salt, and pepper. Gently place chicken breasts into the pot. If using, toss in the Parmesan rind.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 45 minutes, until the chicken is tender and the broth turns golden and aromatic.
Visual cue: The broth should shimmer with tiny droplets of golden fat that’s pure flavor.
3. Shred the Chicken (5 minutes)
Remove chicken pieces and set aside to cool slightly. Discard bay leaves and the Parmesan rind. Shred the chicken using two forks it should fall apart easily. Return shredded chicken to the pot.
4. Add Pasta & Finish (10–12 minutes)
Bring the soup back to a gentle simmer. Add orzo and cook until al dente (8–10 minutes). Stir occasionally so the pasta doesn’t stick.
Squeeze in fresh lemon juice and sprinkle chopped parsley. Taste and adjust seasoning a pinch of salt or extra lemon might make it sing.
5. Serve & Savor
Ladle into bowls and top with grated Parmesan, cracked pepper, and a drizzle of good olive oil. For a little heat, add red chili flakes.
Pro Tip: Let it rest for 5 minutes before serving the flavors marry beautifully as it cools slightly.
Expert Tips & Variations
Pro Tips
- Use bone-in chicken for richer broth and more collagen.
- Simmer, don’t boil – boiling can make chicken tough.
- Add greens like spinach or kale during the last 5 minutes for extra nutrients.
- Don’t skip the lemon – it brightens the entire soup.
- Freeze in portions for quick healing meals anytime.
- Add a Parmesan rind early – it’s an Italian grandmother’s secret weapon.
- Stir pasta separately if planning to store leftovers prevents sogginess.
Variations
- Tuscan Version: Add cannellini beans and a handful of chopped kale.
- Creamy Version: Stir in a splash of cream or milk at the end.
- Spicy Calabrian Twist: Add a spoon of Calabrian chili paste.
- Gluten-Free Option: Use rice or quinoa instead of pasta.
- Vegetarian “Penicillin”: Replace chicken with white beans and vegetable stock.
Frequently Asked Questions
1. Why is it called Italian Penicillin Soup?
Because, like Jewish “chicken soup penicillin,” it’s known for its comforting, healing qualities but with Italian flavors like lemon, garlic, herbs, and olive oil.
2. Can I make this ahead of time?
Absolutely. The flavor actually improves after a day in the fridge. Reheat gently over medium heat.
3. Can I freeze Italian Penicillin Soup?
Yes! Cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight and warm before serving.
4. What can I use instead of orzo?
Any small pasta works — ditalini, acini di pepe, or even rice. For low-carb, use zucchini noodles.
5. How long will leftovers last in the fridge?
Stored in airtight containers, it keeps for up to 4 days.
6. Can I use rotisserie chicken?
Yes — just simmer the broth with the carcass for 20 minutes, then add shredded meat at the end.
7. How can I make it more filling?
Add beans, a handful of greens, or serve with crusty Italian bread.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 280 kcal |
| Protein | 25 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Health Note:
Packed with protein, vitamin-rich veggies, and immune-boosting garlic and lemon, this soup is both nourishing and restorative perfect for cold days or when you need a gentle health kick.
Serving Suggestions & Pairings
- Sides: Serve with garlic focaccia, roasted vegetables, or Caesar salad.
- Occasions: Ideal for cozy dinners, recovery meals, or as a comforting dish for guests.
For a rustic Italian touch, finish each bowl with a swirl of olive oil and a grating of Parmigiano-Reggiano just like Nonna would.
Conclusion
This Italian Penicillin Soup is more than a recipe it’s a bowl of comfort, warmth, and tradition. It’s the kind of dish that heals you with every spoonful, whether you’re fighting a cold or just need a moment of calm.
If you try this recipe, rate it, share it, and explore more comforting Italian dishes like Creamy Tuscan Chicken Soup or Homemade Noodle Soup
Because sometimes, the best medicine isn’t in a bottle it’s simmering on your stove.