Why This Italian Penicillin Soup Is the Ultimate Comfort Food
Every culture has its version of “healing soup,” and in Italy, this heartwarming bowl of chicken, pasta, and fragrant herbs is often called Italian Penicillin Soup for a reason. It’s soothing, deeply nourishing, and just what you need when you’re feeling under the weather — or simply craving something that tastes like a warm hug.
This is the kind of soup I turn to on chilly evenings or when someone in the house has the sniffles. It fills the kitchen with the aroma of simmering garlic, onions, and herbs, reminding me of traditional Italian kitchens where recipes are passed down through generations. The broth is rich yet light, infused with layers of flavor from slow-simmered chicken, fresh vegetables, and just the right touch of lemon at the end.
Ingredients That Make This Soup So Healing
This soup is proof that simple ingredients can create something magical when treated with care. Every element here serves a purpose — from the olive oil that starts everything off to the bright parsley and lemon juice that bring it to life at the end.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast, bone-in and skin-on
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 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
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Everything in this list plays a part — the onion, carrots, and celery form the classic Italian soffritto, the garlic brings warmth, and the herbs create that comforting, aromatic base.
Building Flavor from the Base Up
Start by heating olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables begin to soften and the onion turns translucent. You’ll know it’s ready when the kitchen smells like something wonderful is about to happen — that familiar, cozy scent of home cooking.
Next, stir in the minced garlic and let it cook for just a minute until fragrant. Be careful not to brown it — garlic burns easily, and you want that mellow, sweet aroma to carry through the soup.
Simmering the Chicken to Tender Perfection
Pour in the chicken broth and add the chicken breast, bay leaves, oregano, thyme, and a pinch of red pepper flakes if you like a subtle heat. Bring the pot to a gentle boil, then immediately reduce to a low simmer.
Let it cook slowly, partially covered, so all the flavors can mingle and the chicken can become fall-apart tender. It usually takes around 25–30 minutes, and by then, you’ll have a fragrant, golden broth that looks and smells irresistible.
When the chicken is done, remove it from the pot and let it cool slightly before shredding. The skin and bone can be discarded — they’ve already done their job enriching the broth.
Shredding and Seasoning for Maximum Flavor
Once shredded, return the chicken to the pot. Taste the broth at this stage and adjust the seasoning with salt and freshly ground black pepper. This is when the soup truly comes together — that balance of savory, herby, and slightly tangy flavors that feels restorative from the very first spoonful.
Cooking the Pasta Just Right
Bring the soup back to a gentle boil, then add your pasta of choice — ditalini, orzo, or small shells all work beautifully. Cook until the pasta is just al dente, about 8–10 minutes depending on the shape.
Be sure to stir occasionally so the pasta doesn’t stick to the bottom. I love how the starch from the pasta thickens the broth slightly, giving it that comforting, velvety texture.
The Finishing Touch: Bright, Fresh, and Irresistible
Once the pasta is cooked, remove the bay leaves and stir in the fresh lemon juice and chopped parsley. That hit of acidity and freshness lifts the entire soup, turning something hearty into something beautifully balanced.
You’ll notice how the lemon makes the broth sparkle — it’s the secret to keeping the soup from feeling heavy, no matter how rich it is.
Serving Suggestions – How to Make It Feel Truly Italian
Ladle the soup into bowls and top with freshly grated Parmigiano-Reggiano cheese. Drizzle a little extra virgin olive oil over each serving for that authentic Italian finish — it adds both depth and aroma.
Serve it with warm, crusty Italian bread on the side to soak up every last bit of broth. This soup isn’t just a meal; it’s an experience that brings comfort and connection to the table.
Sometimes I make a double batch and freeze half for later. It reheats beautifully and tastes even better the next day, as the flavors deepen overnight.
Tips and Variations to Make It Your Own
- Make it vegetarian: Use vegetable broth and skip the chicken — the flavors of garlic, herbs, and pasta will still shine.
- Add greens: A handful of baby spinach or kale stirred in at the end gives the soup extra nutrients and color.
- Boost the protein: Add white beans or chickpeas for a heartier version.
- Turn up the heat: Use more red pepper flakes or a pinch of chili oil when serving for a spicy twist.
- Use leftover chicken: If you already have cooked or rotisserie chicken, just add it in during the final few minutes of simmering.
Nutrition Snapshot – Nourishment in Every Spoonful
This soup is as wholesome as it gets — packed with lean protein, fresh vegetables, and heart-healthy olive oil. The lemon and herbs not only add flavor but also bring a dose of vitamins and antioxidants. It’s easy on the stomach, hydrating, and satisfying without being heavy.
No wonder Italians swear by it as a cure-all — it’s food for the body and soul.
Your Italian Penicillin Soup Questions, Answered
Why is it called “Italian Penicillin Soup”?
Because it’s believed to have healing powers! The combination of chicken broth, garlic, and lemon is known to soothe colds and boost immunity.
Can I use boneless chicken instead?
Yes, but bone-in chicken adds more depth to the broth. If using boneless, consider adding a small piece of bone or using richer stock.
How can I make it gluten-free?
Simply use gluten-free pasta or replace it with rice or quinoa.
Can I make it ahead?
Definitely. The flavors only improve with time. Just cook the pasta separately and add it when reheating to keep it from getting too soft.
How long does it keep?
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
This Italian Penicillin Soup is more than just a recipe — it’s a ritual of comfort. Each spoonful is layered with warmth, tradition, and nourishment, the kind of meal that makes you feel cared for long after the bowl is empty.
