There’s nothing quite like a warm bowl of Italian Penicillin Soup when you’re feeling under the weather or just craving something soothing. Known as Italy’s answer to “chicken noodle soup,” this dish combines tender chicken, garlic, lemon, and rich broth with fresh herbs to create a deeply nourishing bowl. Whether you’ve caught a chill or just need a quick immune boost, this healing soup is the perfect recipe to keep on rotation throughout the year.
Table of Contents
Why You’ll Love This Recipe
Italian Penicillin Soup is simplicity done right. It’s hearty, healthy, and ready in under an hour; no complicated steps, just honest ingredients. What makes it stand out from traditional chicken soups is the Italian twist: lemon juice for brightness, garlic for depth, and Parmesan for that finishing touch. This soup is packed with nutrients from fresh vegetables and lean protein, making it ideal for meal prep or quick weeknight dinners. You’ll appreciate how easily it fits into your routine, much like the comforting Crockpot Lasagna Soup, offering both satisfaction and nourishment without effort.
Here’s why cooks love it:
- Naturally boosts the immune system
- Perfect for cold days or flu season
- Uses affordable pantry staples
- Freezes beautifully for later
Italian Penicillin Soup
This Italian Penicillin Soup is a soothing, hearty blend of chicken, garlic, lemon, and herbs simmered in a savory broth. It’s known as Italy’s healing soup; perfect for cold days or when you need a nourishing pick-me-up.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
2 large carrots, sliced
2 celery stalks, chopped
2 cups cooked shredded chicken
6 cups chicken broth
2 tbsp lemon juice
1 cup ditalini pasta or orzo
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Sauté until tender and fragrant, about 5–7 minutes.
2. Add chicken broth and shredded chicken. Bring to a gentle boil.
3. Add ditalini or orzo and cook until pasta is tender, around 10 minutes.
4. Stir in lemon juice, Parmesan, and parsley. Adjust seasoning with salt and pepper.
5. Ladle into bowls, top with extra Parmesan, and serve hot.
Notes
Store leftovers in an airtight container for up to 4 days.
To freeze, cool completely and store in freezer-safe containers for up to 3 months.
Reheat on the stove with a splash of broth to refresh texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
Ingredients
Every ingredient in this soup serves a purpose; flavor, texture, or healing. The mix of garlic, lemon, and broth gives it its famous “penicillin” feel.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Garlic (minced) | 4 cloves |
| Onion (chopped) | 1 medium |
| Carrots (sliced) | 2 large |
| Celery (chopped) | 2 stalks |
| Chicken breast (shredded) | 2 cups, cooked |
| Chicken broth | 6 cups |
| Lemon juice | 2 tbsp |
| Ditalini pasta or orzo | 1 cup |
| Parmesan cheese | ¼ cup, grated |
| Fresh parsley | 2 tbsp, chopped |
| Salt and pepper | To taste |
For an extra dose of flavor, try roasting your vegetables first; just as you would in Roasted Tomato Soup. It brings out a deep sweetness that transforms the broth.
How to Make Italian Penicillin Soup
Making Italian Penicillin Soup is all about layering flavors.
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté until soft and fragrant, about 5–7 minutes.
- Add broth and protein: Pour in chicken broth, shredded chicken, salt, and pepper. Bring to a gentle boil.
- Cook the pasta: Add ditalini or orzo directly into the pot and cook until tender, around 10 minutes.
- Finish with flavor: Stir in lemon juice, Parmesan, and parsley. Taste and adjust seasoning.
- Serve hot: Ladle into bowls, sprinkle with extra Parmesan, and serve immediately.
This soup pairs beautifully with crusty bread or a side of Gnocchi with Spinach and Feta for a complete Italian-style meal.
Tips and Variations
- For extra creaminess: Add a splash of heavy cream or a dollop of ricotta cheese before serving.
- Make it vegetarian: Substitute vegetable broth and skip the chicken. Add cannellini beans for protein.
- Add depth: A pinch of red pepper flakes or Italian seasoning can make a big difference.
- Storage tip: Store leftovers in an airtight container for up to 4 days. It tastes even better the next day.
If you enjoy this soup, you might also love Crockpot Chicken Corn Chowder, which shares the same comfort-food spirit but with a creamy twist.
Frequently Asked Questions
Why is it called Italian Penicillin Soup?
It’s nicknamed “penicillin” because it’s believed to have immune-boosting properties similar to the traditional chicken soup. Garlic, lemon, and chicken broth make it a natural cold remedy.
Can I use leftover chicken or rotisserie chicken?
Absolutely. Leftover chicken works perfectly and cuts your prep time in half.
3. Can I freeze Italian Penicillin Soup?
Yes. Let it cool completely, then freeze in portions for up to 3 months. Reheat on the stove with a splash of broth to refresh the texture.
4. What pasta is best for this soup?
Ditalini or orzo are classic choices, but you can use any small pasta. Ditalini holds up especially well in broth.
Final Thoughts
Italian Penicillin Soup is more than a remedy, it’s a comforting meal you’ll crave even when you’re not sick. Packed with nourishing ingredients and zesty Italian flavor, it’s quick, wholesome, and satisfying. Whether you’re feeding your family or prepping for the week ahead, this recipe delivers all the warmth of home cooking with minimal effort. If hearty soups are your thing, you’ll also enjoy the rich and savory Copycat Dolly Parton Stampede Soup for a change of pace.
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