Italian Penicillin Soup

 

There’s a reason chicken soup is often called “penicillin.” Across cultures, it’s the go-to dish for healing colds, soothing sore throats, and offering comfort when nothing else will do. Italian Penicillin Soup is the Italian twist on this timeless classic—hearty, flavorful, and filled with nourishing ingredients that warm you from the inside out.

Known affectionately as “Nonna’s cure-all,” this soup blends the richness of homemade chicken broth with fresh herbs, garlic, and plenty of vegetables. Sometimes pasta or rice is added to make it even more filling, but no matter the variation, one thing remains constant: every bowl is packed with love, tradition, and the belief that food can heal.

Why You’ll Love This Soup

• Nourishing and restorative: Made with bone broth, vegetables, and herbs that naturally boost immunity.

• Traditional comfort food: Passed down through generations of Italian grandmothers.

• Customizable: Add pasta, rice, or keep it simple with just veggies and broth.

• Perfect for all seasons: Cozy in winter but light enough to enjoy year-round.

• Healing touch: Ideal when you’re under the weather or simply craving comfort.

Ingredients

• 1 whole free-range chicken (or bone-in chicken thighs)

• 8 cups water (or chicken broth for extra flavor)

• 3 large carrots, diced

• 2 celery stalks, diced

• 1 onion, chopped

• 4 garlic cloves, minced

• 1 bay leaf

• 2 sprigs fresh rosemary

• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

• ¼ cup fresh parsley, chopped

• 1 lemon, sliced

• Salt and pepper, to taste

• 1 cup ditalini pasta or orzo (optional)

• Freshly grated Parmesan cheese, for garnish (optional)

Instructions

Step 1: Prepare the Chicken and Broth
Place the whole chicken (or thighs) in a large stockpot. Add the water or broth, carrots, celery, onion, garlic, bay leaf, rosemary, and oregano. Season lightly with salt and pepper. Bring to a gentle boil, then reduce heat to low and let simmer.

Step 2: Simmer Slowly
Allow the soup to simmer for 1 to 1½ hours. Skim off any foam or impurities that rise to the top in the first 20 minutes. This step keeps the broth clear and clean-tasting.

Step 3: Remove and Shred Chicken
Once the chicken is cooked through and tender, carefully remove it from the pot. Shred the meat, discarding skin and bones, then return the chicken to the pot.

Step 4: Add Fresh Herbs and Lemon
Stir in the fresh parsley and lemon slices. Taste the broth and adjust seasoning with additional salt and pepper if needed.

Step 5: Optional Pasta Addition
If using pasta or rice, cook it separately according to package directions. Add it to each serving bowl before ladling in the soup to prevent it from becoming mushy.

Step 6: Serve
Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve with crusty bread for the ultimate comforting meal.

Tips for Success

• Go slow: A long simmer extracts the most flavor from the chicken and herbs.

• Homemade broth: Using homemade chicken or bone broth adds incredible depth.

• Pasta tip: Always keep pasta separate until serving to maintain texture.

• Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Final Thoughts

Italian Penicillin Soup is more than just food—it’s tradition, comfort, and healing in a bowl. Whether you’re feeling under the weather, missing home, or simply craving something nourishing, this soup will do the trick. From the tender chicken to the fragrant herbs and the bright touch of lemon, it’s a dish that reminds us of the power of simple, wholesome cooking.