Hearty Italian Penicillin Soup Recipe for Comfort and Wellness

Italian Penicillin Soup is a soul-warming, immunity-boosting dish packed with comforting flavors and nourishing ingredients. Often called a natural remedy, this hearty soup combines chicken, vegetables, herbs, and pasta in a flavorful broth. It’s perfect for cold days, when you’re under the weather, or simply craving a wholesome meal. This recipe draws inspiration from traditional Italian kitchens, offering both nutrition and comfort in every spoonful. With easy-to-find ingredients and a simple cooking process, this soup is a must-have in your home recipe collection. Let’s dive into this delicious, feel-better classic that your family will love year-round.

Ingredients Of Italian Penicillin Soup Recipe

Why You Will Love This Italian Penicillin Soup Recipe

This Italian Penicillin Soup is a delicious fusion of flavor and healing power. Packed with tender chicken, fresh vegetables, herbs, and pasta, it offers both comfort and nourishment. Perfect for boosting immunity and warming the soul, this easy recipe brings the taste of Italy right to your table.

Preparation Process Of Italian Penicillin Soup Recipe

Start by simmering chicken with vegetables, herbs, and spices to build a rich, flavorful broth. Remove chicken, shred it, and return to the pot with pasta for a hearty texture. Finish with lemon juice and Parmesan for brightness and depth. This simple process creates a soothing, nourishing soup.

Step By Step Instructions

Sauté Aromatics
Warm olive oil in a large pot. Sauté onion, celery, carrot, and garlic until softened and fragrant, 5–7 minutes. Season lightly with salt to draw out moisture and sweetness. Gently

Add Chicken & Herbs
Nestle in chicken with parsley, thyme, bay leaves, pepper and a pinch more salt. Cover with water or broth. Scrape pot bottom to release fond; that browning boosts body and flavor.

Simmer the Broth
Bring to a gentle simmer. Skim any foam. Cook, uncovered, 35–45 minutes until chicken is cooked through and broth tastes rich. Avoid boiling hard to keep meat tender and clear.

Shred & Return
Transfer chicken to a board. Cool slightly, then shred, discarding skin and bones. Strain broth if you prefer extra clarity; return broth to pot and bring back to a simmer. Gently.

Cook the Pasta
Stir in ditalini or small pasta. Cook just until al dente, stirring so it doesn’t stick. If you plan leftovers, boil pasta separately to avoid swelling and soggy texture later.

Balance & Season
Return shredded chicken to the pot. Add lemon juice to brighten, and adjust salt and pepper. For extra body, swirl a knob of butter; for heat, add chili flakes or black pepper.

Serve
Ladle into warm bowls. Shower with chopped parsley and Parmesan. Serve immediately with crusty bread and a squeeze of lemon. Great with a simple salad on the side for balance.

How to Serve?

• Serve hot in deep bowls
• Top with fresh parsley
• Add extra Parmesan for richness
• Serve with crusty bread
• Pair with a light salad

Tips & Variations

Nutrition

1. Calories: 320
2. Protein: 28g
3. Fat: 10g
4. Carbohydrates: 30g
5. Fiber: 3g
6. Sugar: 5g
7. Sodium: 680mg

Recipe Card

Italian Penicillin Soup Recipe

Recipe by Rachael rayCourse: Soups

Servings

6 people

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

32

kcal

Italian Penicillin Soup is the ultimate comfort food, blending rich chicken broth with vegetables, pasta, and fresh herbs. Known for its immune-boosting benefits, this hearty soup is perfect for fighting off colds or simply enjoying a cozy meal. Lemon juice adds brightness, while Parmesan gives depth of flavor. It’s a satisfying, one-pot wonder that’s as easy to prepare as it is delicious. Whether you’re making it for your family or to share with friends, this recipe delivers warmth, flavor, and nourishment in every spoonful. Pair it with crusty bread for a complete and comforting dining experience.

Ingredients

• Whole chicken or chicken thighs

• Olive oil

• Garlic cloves (minced)

• Onion (chopped)

• Celery (chopped)

• Carrots (sliced)

• Fresh parsley

• Bay leaves

• Fresh thyme

• Salt

• Black pepper

• Lemon juice

• Ditalini pasta or small pasta

• Parmesan cheese (grated)

Directions

• Sauté Aromatics
• Warm olive oil in a large pot. Sauté onion, celery, carrot, and garlic until softened and fragrant, 5–7 minutes. Season lightly with salt to draw out moisture and sweetness. Gently
• Add Chicken & Herbs
• Nestle in chicken with parsley, thyme, bay leaves, pepper and a pinch more salt. Cover with water or broth. Scrape pot bottom to release fond; that browning boosts body and flavor.
• Simmer the Broth
• Bring to a gentle simmer. Skim any foam. Cook, uncovered, 35–45 minutes until chicken is cooked through and broth tastes rich. Avoid boiling hard to keep meat tender and clear.
• Shred & Return
• Transfer chicken to a board. Cool slightly, then shred, discarding skin and bones. Strain broth if you prefer extra clarity; return broth to pot and bring back to a simmer. Gently.
• Cook the Pasta
• Stir in ditalini or small pasta. Cook just until al dente, stirring so it doesn’t stick. If you plan leftovers, boil pasta separately to avoid swelling and soggy texture later.
• Balance & Season
• Return shredded chicken to the pot. Add lemon juice to brighten, and adjust salt and pepper. For extra body, swirl a knob of butter; for heat, add chili flakes or black pepper.
• Serve
• Ladle into warm bowls. Shower with chopped parsley and Parmesan. Serve immediately with crusty bread and a squeeze of lemon. Great with a simple salad on the side for balance.

Recipe Video

Notes

• Pasta can be cooked separately to avoid overcooking in leftovers.
• Lemon juice brightens flavors add more if desired.
• For extra richness, stir in a knob of butter before serving.

FAQs

Conclusion