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Healing Italian soup with juicy chicken and fresh parsle

Italian Penicillin Soup

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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

Scale

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.

  • Author: Chef Grace
  • 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