When my nonna used to feel under the weather, she never reached for medicine bottles. Instead, she’d shuffle to the kitchen and begin chopping vegetables, filling the house with the most incredible aroma of garlic, herbs, and slowly simmering broth. Her Italian Penicillin Soup wasn’t just food—it was medicine in a bowl, passed down through generations of Italian mothers who understood that true healing comes from the heart and hearth. This soul-warming soup combines the healing traditions of classic Italian cooking with the comforting concept of Jewish penicillin, creating a bowl of pure nourishment that feeds both body and spirit. Rich with tender vegetables, aromatic herbs, and a deeply satisfying broth, this recipe transforms simple ingredients into something magical that can cure whatever ails you.
Ingredients List
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Substitution Notes: For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Timing
This comforting Italian Penicillin Soup requires minimal hands-on time while delivering maximum flavor.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
The beauty of this recipe lies in its gentle simmering approach—once you get everything into the pot, the soup practically makes itself. Use the simmering time to prepare your garnishes, slice some crusty bread, or simply relax and enjoy the therapeutic aromas filling your kitchen. The soup can be prepared up to three days ahead, making it perfect for meal prep or when you’re feeling under the weather and want healing comfort food ready to go.
How to Make It
1. Build the Aromatic Base
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. This holy trinity of vegetables creates the flavor foundation that makes this soup so deeply satisfying. Stir in the minced garlic and cook for another minute until fragrant—be careful not to let it brown.
2. Add Broth and Chicken
Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. The key here is patience—let the chicken cook slowly to ensure it stays tender and infuses the broth with rich flavor.
3. Simmer Until Tender
Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. The vegetables should be tender, and your kitchen should smell absolutely divine. Remove the chicken breast carefully and set aside to cool slightly.
4. Shred and Season
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste—remember that the flavors will concentrate as it continues to cook, so season gradually.
5. Cook the Pasta
Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch from the pasta will slightly thicken the broth, creating that perfect comforting consistency that makes this soup so satisfying.
6. Finish with Fresh Elements
Remove the bay leaves and stir in fresh lemon juice and chopped parsley. The lemon brightens the entire soup, while the parsley adds a fresh herbal note that balances the rich, savory flavors. Taste and adjust seasoning as needed.
Nutritional Information
Each serving of Italian Penicillin Soup provides approximately:
- Calories: 280-320 per serving
- Protein: 25-28 grams
- Carbohydrates: 22-25 grams
- Fat: 8-10 grams
- Fiber: 3-4 grams
- Sodium: 650-750mg (varies based on broth choice)
This nourishing soup delivers high-quality lean protein from chicken, complex carbohydrates from pasta and vegetables, and essential vitamins from the colorful array of vegetables. The garlic and onions provide natural immune-supporting compounds, while the warm broth helps with hydration—making this truly medicinal comfort food. The olive oil contributes heart-healthy monounsaturated fats, and the herbs add antioxidants along with incredible flavor.
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Healthier Alternatives for the Recipe
Lower Calorie Version
Replace regular pasta with shirataki noodles or zucchini spirals to cut calories significantly. Use skinless chicken thighs instead of breast for more flavor with similar calories, or reduce the pasta to 3/4 cup for a lighter option.
Gluten-Free Adaptation
Substitute the pasta with cooked rice, quinoa, or certified gluten-free pasta. Rice adds a comforting, slightly creamy texture while quinoa boosts the protein content even further.
Plant-Based Version
Create a vegetarian Italian Penicillin Soup by using vegetable broth and replacing chicken with cannellini beans or chickpeas. Add extra vegetables like zucchini, spinach, or kale for additional nutrients and color.
Lower Sodium Option
Use no-salt-added broth and control sodium by seasoning with herbs, lemon juice, and a small amount of sea salt to taste. Fresh herbs like basil, oregano, and thyme can add tremendous flavor without any sodium.
Dairy-Free Modification
Simply omit the Parmigiano-Reggiano cheese or substitute with nutritional yeast for a cheesy flavor without dairy. The soup is naturally dairy-free otherwise, making it suitable for those with lactose intolerance.
Serving Suggestions
Serve your Italian Penicillin Soup in warmed bowls to keep it steaming hot longer. Drizzle each serving with premium extra virgin olive oil and sprinkle generously with freshly grated Parmigiano-Reggiano.
Pair with thick slices of crusty Italian bread, garlic bread, or focaccia for the ultimate comfort meal. For a lighter approach, serve alongside a simple arugula salad dressed with lemon vinaigrette.
This soup makes an excellent starter for Italian dinner parties or a satisfying main course for family dinners. During colder months, consider serving it in bread bowls for an extra-special presentation. The recipe easily doubles for larger gatherings or meal prep sessions.
For those feeling under the weather, serve with honey-drizzled toast and hot herbal tea for the ultimate healing meal combination.
Common Mistakes to Avoid
Overcooking the Chicken: Monitor your chicken carefully during simmering. Overcooked chicken becomes tough and stringy. Remove it as soon as it shreds easily—usually 25-30 minutes.
Adding Pasta Too Early: Always add pasta during the final cooking stage. If added too early, it becomes mushy and can make the soup cloudy and thick.
Underseasoning the Broth: Taste frequently and season gradually. The soup needs adequate salt to bring out all the flavors, but remember that cheese and bread will add additional saltiness.
Skipping the Lemon Juice: That final splash of lemon juice isn’t optional—it brightens the entire soup and balances the rich, savory elements. Add it just before serving for maximum impact.
Using Poor Quality Broth: Since broth is the foundation of this soup, invest in good-quality, low-sodium chicken or vegetable broth. Homemade is ideal, but high-quality store-bought works perfectly.
Storing Tips for the Recipe
Refrigerator Storage: Cool the soup completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. The flavors actually improve overnight, making leftovers even more delicious.
Freezer Storage: This soup freezes beautifully for up to 3 months, though the pasta texture may change slightly. For best results, consider freezing the soup without pasta and adding freshly cooked pasta when reheating.
Reheating Instructions: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. Microwave individual portions in 30-second intervals, stirring between each interval.
Make-Ahead Tips: Prepare the entire soup except for the pasta up to 3 days ahead. When ready to serve, reheat and add cooked pasta for the freshest texture and optimal flavor.
Conclusion
This Italian Penicillin Soup represents everything beautiful about comfort cooking—simple ingredients transformed into something extraordinary through time, care, and love. Whether you’re fighting off a cold, feeding a hungry family, or simply craving the kind of nourishing meal that feeds your soul, this recipe delivers every single time. The combination of tender vegetables, perfectly seasoned broth, and succulent shredded chicken creates a bowl of pure comfort that rivals any grandmother’s secret recipe. Give this healing soup a try, and don’t be surprised if it becomes your go-to remedy for whatever life throws your way. I’d love to hear about your own variations or family additions—cooking is always better when shared!
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add even more flavor to your Italian Penicillin Soup. Use 2-3 bone-in, skin-on thighs and increase cooking time slightly to ensure they’re fully tender. The extra fat from thighs creates an even richer broth.
What if I don’t have fresh herbs?
Dried herbs work perfectly in this recipe. Use about 1/3 the amount of dried herbs compared to fresh. For the finishing parsley, you can substitute with dried parsley, though fresh provides better color and brighter flavor.
Can this soup be made in a slow cooker?
Yes! Add all ingredients except pasta to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Remove and shred chicken, then return to pot with cooked pasta for the final 15 minutes.
How can I make the soup thicker?
For a thicker consistency, mash some of the cooked vegetables against the pot sides, add a slurry of cornstarch and water, or stir in additional cooked pasta. Some people enjoy adding a beaten egg slowly while stirring for an Italian stracciatella effect.
Is it normal for the soup to thicken overnight?
Yes! The pasta continues to absorb liquid as the soup sits, creating a thicker consistency. Simply thin with additional broth when reheating. This is why many people prefer to store the soup and pasta separately.
Can I add other vegetables?
Certainly! Zucchini, spinach, kale, or green beans make excellent additions. Add heartier vegetables with the initial base, and stir in delicate greens during the final few minutes of cooking to prevent overcooking.