This Italian-inspired take on classic penicillin soup is rich, comforting, and packed with bold flavors. Tender chicken, garlic, fresh herbs, and a splash of lemon come together in a warm, healing broth that feels like a hug in a bowl. It’s the perfect go-to when you need a nourishing meal that’s both cozy and full of Italian flair.
Why You’ll Love This Recipe?
This soup has everything you want in a comfort meal—savory broth, tender chicken, and just the right amount of zest from fresh lemon. The garlic and herbs give it depth, while a handful of pasta or rice makes it extra satisfying. Whether you’re feeling under the weather or just craving something warm and flavorful, this soup does the job.
Ingredients
You’ll need bone-in chicken, broth, garlic, onions, carrots, celery, fresh herbs, lemon juice, and small pasta or rice. Full list of ingredients is below.
How to Make Italian Penicillin Soup
Sauté the Aromatics
In a large pot, heat a little olive oil and sauté the onions, carrots, and celery until softened. Stir in plenty of garlic—this is what gives the soup its healing kick.
Simmer the Chicken and Broth
Add the chicken to the pot along with the broth and herbs. Let it simmer until the chicken is tender and falling off the bone.
Shred the Chicken
Remove the chicken, shred it into bite-sized pieces, and return it to the pot for extra richness.
Add Pasta or Rice
Stir in small pasta like orzo or cooked rice and let it absorb the flavors of the broth.
Finish with Lemon and Fresh Herbs
Right before serving, squeeze in fresh lemon juice and sprinkle chopped parsley or basil on top for a bright, fresh finish.
Expert Tips and Tricks
- Bone-in chicken adds the most flavor, but boneless works too if you’re in a hurry.
- Use fresh garlic—lots of it—for the best immune-boosting benefits.
- A Parmesan rind simmered in the broth gives it extra depth.
Recipe Variations and Possible Substitutions
- Swap pasta for white beans if you want a heartier, protein-packed version.
- Use spinach or kale for an extra boost of greens.
- Add a pinch of red pepper flakes for a little heat.
Serving and Pairing Suggestions
This soup pairs perfectly with crusty Italian bread, garlic knots, or a simple side salad. For drinks, a light white wine or hot herbal tea makes a great match.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. If the pasta or rice absorbs too much broth, just add a splash of water when reheating. For freezing, leave out the pasta and add fresh when reheating to keep the texture just right.
FAQs
Can I make this in a slow cooker?
Yes! Add everything except the pasta and lemon juice, then cook on low for 6–8 hours. Stir in the pasta and lemon juice at the end.
Can I use rotisserie chicken?
Absolutely! Just add shredded rotisserie chicken in the last few minutes of cooking.
How do I make this dairy-free?
Skip the Parmesan rind and use extra herbs for flavor.
Is this soup good for colds?
Yes! The garlic, broth, and lemon are all great for soothing a sore throat and boosting your immune system.
Conclusion
This Italian penicillin soup is packed with bold flavors, nourishing ingredients, and just the right amount of warmth to make you feel better inside and out. Whether you’re under the weather or just in need of a cozy meal, this one never disappoints.
Print
Hearty Italian Penicillin Soup for Cozy Comfort
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings (add 2 extra servings for larger portions)
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Ultimate Italian Penicillin Soup is a soul-warming blend of wholesome ingredients that combines the flavors of rich chicken broth, tender chicken, hearty vegetables, and delicious Italian herbs. Perfect for when you’re feeling under the weather or just need a comforting bowl of soup, this dish is packed with nourishing goodness. It’s easy to make, and you’ll love how the depth of flavors evolves as it simmers!
Ingredients
8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 1/2 cups peeled and coarsely chopped carrots (about 2)
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
3/4 teaspoon kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 ounces uncooked pastina pasta
2 cups shredded rotisserie chicken
Fresh flat-leaf parsley leaves
Instructions
- Gather all ingredients.
- Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
- Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
- Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
- Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
- Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.
Notes
- If you prefer a richer broth, feel free to use bone-in chicken thighs and simmer the broth for longer before removing the bones.
- Substitute the pasta with quinoa or rice for a gluten-free version.
- You can freeze the soup (without the pasta) for up to 3 months. Reheat and add the pasta when ready to serve.
- For extra flavor depth, add a splash of white wine after sautéing the vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
- Sugar: 7g
- Sodium: ~700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
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