Chicken

Italian Penicillin Soup Recipe: The Cozy Bowl That Heals Everything

45 mins Cook
0
29479
5
Share
Scroll to recipe

Ever had one of those days where the world feels heavy, your throat itches, and you just want something warm, rich, and healing to pull you back to life?
That’s exactly where this Italian Penicillin Soup comes in — an old-world, soul-hugging chicken soup with an Italian twist that somehow tastes like love, comfort, and strength in every spoonful.

Why Everyone Needs This Soup in Their Life

This isn’t your average chicken noodle soup. Nope — it’s heartier, deeper, and full of the Italian flavors that make you close your eyes after the first bite.
Think slow-simmered broth, shredded chicken, garlic, lemon, and parmesan melting into a silky finish. It’s the kind of soup that feels like a hug from Nonna — even if you don’t have one.

What Makes It “Italian” Penicillin?

Traditional Jewish chicken soup is often called “penicillin” because it’s believed to cure everything from a cold to a bad mood.
This Italian version keeps that same healing power — but adds the magic of olive oil, basil, and parmesan. It’s the Mediterranean answer to feeling under the weather.

Why You’ll Love This Recipe

  • 🍋 Bright and fresh from a squeeze of lemon
  • 🧄 Deep, garlicky comfort that hits your soul
  • 🍗 Packed with protein-rich shredded chicken
  • 🧀 Finished with creamy parmesan for a velvety texture
  • 🍲 Ready in under an hour but tastes slow-cooked

Ingredients You’ll Need

Here’s what makes this Italian-inspired soup so divine.

For the Soup Base

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, sliced
  • 5 cloves garlic, minced
  • 8 cups chicken broth (preferably homemade or low-sodium)
  • 2 cups shredded cooked chicken (rotisserie works great!)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste

For the Italian Finish

  • Juice of ½ lemon
  • ¼ cup grated Parmesan cheese
  • 2 cups baby spinach or kale
  • Optional: ½ cup orzo or small pasta for a heartier bowl

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan for serving
  • A drizzle of olive oil

How to Make Italian Penicillin Soup

Step 1: Build That Flavor Base

Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery — the holy trinity of any good soup. Sauté until softened and fragrant, about 6–8 minutes.

Step 2: Add the Garlic Magic

Add the minced garlic and cook just until fragrant (don’t burn it — garlic gets bitter fast!).

Step 3: Simmer with Love

Pour in your chicken broth, herbs, and shredded chicken.
Bring to a gentle simmer and let it cook for 25–30 minutes. This is where the magic happens — the flavors deepen and blend into one comforting melody.

Step 4: The Italian Touch

Add spinach or kale, squeeze in the lemon juice, and stir in parmesan until creamy and smooth.
Taste and adjust salt, pepper, or lemon as needed.

Step 5: Serve and Heal

Ladle the soup into deep bowls, top with extra parmesan and a drizzle of olive oil, and watch the steam swirl up like therapy in the air.

Pro Tips for the Best Italian Penicillin Soup

  • Homemade broth = unmatched flavor. Use a leftover chicken carcass for depth.
  • Don’t skip the lemon. It brightens the soup and balances the richness.
  • Add pasta last. If using orzo, cook it separately to avoid mushiness.
  • Store like a pro. Keeps 4 days in the fridge, 3 months in the freezer.

Why This Soup Is Actually Good for You

This bowl is not just comfort food — it’s nutrient-dense wellness.

  • Chicken = lean protein and immune support.
  • Garlic and lemon = natural anti-inflammatories.
  • Vegetables and herbs = vitamins, minerals, and antioxidants.
  • Olive oil = heart-healthy fats.

It’s like your immune system’s favorite meal — and your taste buds won’t complain either.

Make It Your Own

Want to tweak it? Totally fine!

  • Swap spinach for kale.
  • Add a sprinkle of chili flakes for a spicy kick.
  • Use quinoa or farro instead of pasta for extra nutrition.
  • Top with crispy pancetta for indulgence.

What to Serve with Italian Penicillin Soup

  • Crusty garlic bread (a must).
  • A light green salad with balsamic dressing.
  • Or just enjoy it solo, wrapped in a blanket — your call.

Storage & Reheating

Let the soup cool completely before storing.

  • Fridge: 4–5 days in an airtight container.
  • Freezer: Up to 3 months.
    Reheat on the stove over medium heat, adding a splash of broth or water to loosen it up.

FAQs

1. Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors deepen overnight.

2. Can I use rotisserie chicken?
Absolutely — it’s a great shortcut for busy nights without losing flavor.

3. Can I make this vegetarian?
Swap chicken for cannellini beans and use vegetable broth for a delicious plant-based version.

4. What if I don’t have fresh spinach?
Frozen spinach works — just thaw and squeeze out excess water first.

5. Can I freeze it with pasta?
It’s best to freeze without pasta. Add cooked pasta when reheating for best texture.

Help us to grow
Share
Share
Italian Penicillin Soup

Italian Penicillin Soup

canvageekgmail-com
prep time
15 mins
cooking time
45 mins
servings
6
total time
1 hour

Equipment

  • Large heavy-bottomed soup pot or Dutch oven (6–8 qt / 5.5–7.5 L)

  • Cutting board

  • Chef’s knife (sharp)

  • Vegetable peeler (optional for carrots)

  • Measuring cups and spoons

  • Liquid measuring cup (for broth)

  • Wooden spoon or heatproof spatula

  • Tongs

  • Slotted spoon

  • Forks (for shredding chicken) or two forks / meat claws

  • Ladle

  • Fine mesh strainer (optional, if you want a clearer broth)

  • Large bowl (for shredded chicken)

  • Small bowl (for lemon juice / finishing)

  • Grater (for Parmigiano-Reggiano)

  • Soup bowls and serving spoons

  • Airtight containers (for storing leftovers)

Ingredients

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 celery stalks, diced

  • 5 garlic cloves, minced

  • 8 cups chicken broth

  • 2 cups shredded cooked chicken

  • 1 tsp oregano

  • 1 tsp basil

  • Salt & pepper

  • ½ lemon, juiced

  • ¼ cup parmesan, grated

  • 2 cups baby spinach

  • Optional: ½ cup orzo

Instructions

1

Prep — Chop & Measure

Start by prepping everything so the cooking process feels effortless later. Dice one medium onion, slice two carrots into thin rounds, and chop two celery stalks. Mince your garlic cloves and measure out all your herbs and liquids ahead of time. If you’re using fresh chicken, keep it ready; if you’re going with rotisserie chicken, you can shred it later. Having everything organized at the start makes cooking smoother and keeps the flavors balanced.
2

Warm the Olive Oil

Place a large, heavy-bottomed pot or Dutch oven on medium heat. Add two tablespoons of extra-virgin olive oil and let it warm just until it shimmers. This step creates the base for that aromatic flavor you’ll build on. A warm pot means your vegetables will release their natural sweetness beautifully without burning.
3

Sauté the Vegetables

Add your chopped onion, carrots, and celery to the pot and stir gently. Let them cook for about 6–8 minutes until the onion becomes translucent and the vegetables begin to soften. This trio — often called the “mirepoix” — forms the flavorful backbone of your Italian Penicillin Soup. Be patient here; slow sautéing develops that deep, homey taste you want.
4

Add Garlic and Bloom the Aromatics

Now, stir in the minced garlic and cook for about 30–60 seconds. You’ll know it’s ready when the kitchen fills with that irresistible garlicky aroma. Be careful not to brown it; a light sauté is all it needs to infuse the oil and vegetables with rich, comforting flavor.
5

Add Broth, Chicken, and Herbs

Pour in your chicken broth and nestle the chicken breast into the pot. Sprinkle in your oregano, thyme, and, if you like a bit of heat, a pinch of red pepper flakes. Stir to combine everything, then bring the pot to a gentle boil. Once bubbling, immediately lower the heat to a soft simmer — the kind where the surface barely moves. This gentle simmer helps extract all the goodness from the chicken and herbs without clouding the broth.
6

Simmer Gently Until Tender

Partially cover the pot and let it simmer for about 25–30 minutes. The chicken will slowly cook through, becoming tender enough to shred easily, while the vegetables turn soft and flavorful. You’ll know it’s ready when the kitchen smells like a cozy hug — earthy, herby, and inviting. If foam rises to the top, skim it off gently for a cleaner, clearer broth.
7

Remove and Shred the Chicken

Once the chicken is cooked, carefully lift it from the pot and place it on a plate or bowl to cool slightly. Remove the skin and bones, then use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot, stirring it back into the simmering broth so it soaks up all that savory goodness.
8

Cook the Pasta

Turn the heat to medium and bring the soup back to a gentle boil. Add your small pasta — like orzo, ditalini, or small shells — and cook until just al dente, following the package directions. As the pasta cooks, it releases a little starch into the broth, giving the soup that slightly creamy, heartwarming texture that feels like love in a bowl.
9

Add the Fresh Finishing Touches

When the pasta is done, remove the bay leaves, then stir in freshly squeezed lemon juice and chopped parsley. The lemon brightens everything, lifting the savory richness, while the parsley adds a burst of freshness. Taste the soup and adjust the seasoning with salt and pepper until it’s perfectly balanced.
10

Serve and Enjoy

Ladle the hot soup into warmed bowls and drizzle each serving with a touch of extra-virgin olive oil. Sprinkle generously with freshly grated Parmigiano-Reggiano, and if you’re feeling fancy, top it with a few extra herbs. Serve it alongside crusty Italian bread, garlic bread, or focaccia for the ultimate comfort experience. Each spoonful is soothing, flavorful, and deeply nourishing — like a cozy blanket in edible form.
11

Store for Later

If you have leftovers, cool the soup completely before storing it in airtight containers. It’ll keep in the refrigerator for up to four days, and the flavors actually deepen overnight. For longer storage, freeze it (without the pasta) for up to three months. When reheating, warm it slowly on the stovetop and add a splash of broth or water if it thickens too much.

Notes

Quality Broth Matters: Use a good-quality, low-sodium chicken broth or make your own. The broth is the backbone of this soup’s rich, savory flavor. Don’t Rush the Simmer: A slow, gentle simmer gives you tender chicken and a deeply flavorful broth. Patience is your best ingredient here.
0
29479
5
Share
You may also like
Chicken

Authentic Jamaican Curry Chicken (Rich, Spicy & Comforting)

40 minutes Cook
Tender, juicy chicken coated in a sweet-tangy cranberry orange glaze. This festive yet easy dish is perfect for weeknight dinners or special occasions. Help us to growShare
Chicken

Cranberry Orange Glazed Chicken (Sweet, Savory & Irresistible)

30 minutes Cook
Juicy, golden-seared chicken baked in a sweet and tangy cranberry orange glaze. A comforting, flavorful dinner perfect for weeknights or festive occasions. Help us to growShare
Chicken

Creamy Garlic Chicken Gnocchi Skillet (One-Pan, 30-Minute Comfort Recipe)

30 minutes Cook
Make this Creamy Garlic Chicken Gnocchi Skillet in just 50 minutes! A rich, one-pan chicken dinner with tender gnocchi and a garlic-Parmesan cream sauce. Easy, cozy, and perfect for weeknights. Help us to growShare

Leave a Reply

Your email address will not be published. Required fields are marked *

Share