Easy Italian Penicillin Soup

The windows fogged up quickly that morning as Giulia stirred a steaming pot in her Nonna’s tiny Milanese kitchen. It was the third day of her son’s fever, and while pharmacies were open, she leaned instead on the simmering traditions passed down in her family what they called “Italian penicillin soup.” Not a drop of medicine in sight, just layers of flavor, fresh parsley snipped from the balcony planter, and love that infused every simmered carrot and bay leaf.

Meanwhile, across the ocean, my neighbor Luis knocked on my door mid-rainstorm holding a bowl wrapped in a kitchen towel. “Try this,” he said, eyes serious. “My abuela made it every time we were sick.” The rich aroma hit first garlic, chicken, lemon and instantly brought me back to memories of big, brothy bowls served when the world felt heavy. Over time, I’ve seen this soup shared in so many places: a church potluck in Chicago’s Little Italy, a post-baby meal for a new mom in Queens, a quiet dinner for one after a long day of teaching.

Italian Penicillin Soup isn’t just food it’s ritual. From Luis’s abuela to Giulia’s Nonna, the ingredients may vary slightly, but the purpose is always the same: to comfort, heal, and nourish from the inside out. And once I started making it, it became the first thing I turned to not because it’s trendy, but because it works, body and soul.

Short Description

Italian Penicillin Soup is a healing, cozy chicken broth-based soup layered with vegetables, herbs, shredded chicken, and small pasta. Perfect for cold days, recovery meals, or anytime comfort is needed.

Key Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 whole chicken breast (bone-in, skin-on)
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup small pasta (ditalini, orzo, or small shells)
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• Parmigiano-Reggiano, for garnish
• Extra virgin olive oil, for drizzling
• Crusty Italian bread, for serving

Tools Needed

• Large heavy-bottomed pot
• Sharp knife and cutting board
• Ladle
• Forks for shredding
• Measuring cups and spoons
• Cheese grater

Cooking Instructions

Step 1: Build the Aromatic Base

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened and the onion is translucent. Stir in the minced garlic and cook 1 minute more, just until fragrant.

Step 2: Add Broth and Chicken

Pour in the chicken broth and nestle the chicken breast in the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a boil, then lower heat to maintain a gentle simmer.

Step 3: Simmer Until Tender

Cover the pot partially and let the soup simmer for 25–30 minutes. The chicken should be fully cooked and tender enough to shred. Remove the chicken and let it cool slightly.

Step 4: Shred and Season

Discard the skin and bones from the chicken. Shred the meat with two forks. Season the broth with salt and pepper to taste—add a little at a time.

Step 5: Cook the Pasta

Return the shredded chicken to the soup. Bring it back to a boil and add the pasta. Cook until al dente according to package instructions.

Step 6: Finish with Fresh Elements

Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasonings. Serve hot with grated cheese, a drizzle of olive oil, and warm bread.

Why You’ll Love This Recipe

Boosts immunity with garlic, herbs, and lemon

Simple one-pot comfort meal

Easy to customize for vegetarians or gluten-free diets

Meal-prep friendly and freezable

Rich, savory broth that feels healing and nourishing

Mistakes to Avoid & Solutions

Overcooking the pasta
Pasta can get mushy if left in the broth too long.
Solution: Cook just until al dente and serve immediately, or cook pasta separately and add when serving.

Using boneless chicken only
The broth won’t be as rich without the bone and skin.
Solution: Stick with bone-in, skin-on chicken breast for best flavor.

Skipping the lemon juice
Soup can taste flat without acid.
Solution: Add the lemon juice right before serving to brighten all the flavors.

Forgetting to taste the broth
Salt levels vary in broth and chicken.
Solution: Always taste and adjust salt and pepper after the chicken is cooked.

Adding garlic too early
Garlic burns quickly and turns bitter.
Solution: Stir in garlic after the vegetables have softened, and cook briefly.

Serving and Pairing Suggestions

Serve with crusty Italian or sourdough bread

Pair with a light salad of arugula, shaved fennel, and lemon

Offer a side of roasted garlic crostini

Enjoy as a starter or main course

Sprinkle with extra parsley and Parmigiano before serving

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 4 days

Freeze in individual portions for up to 3 months

Reheat on the stove over medium heat until hot

If soup thickens, add a splash of broth or water when reheating

Avoid reheating pasta multiple times—store it separately if possible

FAQs

1. Can I use rotisserie chicken instead of cooking from scratch?
Yes, but you’ll miss the bone-in flavor. If using rotisserie, simmer the broth longer with bay leaves and herbs.

2. Is it okay to freeze this soup with pasta in it?
The pasta can get mushy, so it’s best to freeze the soup without pasta and add fresh pasta when reheating.

3. How can I make it vegetarian?
Swap chicken broth for vegetable broth and replace the chicken with white beans or chickpeas for protein.

4. What’s the best pasta type to use?
Ditalini or small shells are ideal, but orzo works too. Avoid large pasta shapes, which overpower the delicate texture.

5. Can I add extra veggies?
Absolutely. Try zucchini, spinach, or even kale added in the final few minutes of cooking.

Tips & Tricks

Use homemade broth for the deepest flavor

Add lemon zest for extra brightness

Stir in a spoon of pesto at the end for a herbal twist

Save herb stems (parsley, thyme) to simmer with the broth

Serve with a garlic confit spread for next-level comfort

Recipe Variations

Vegetarian Version
Use vegetable broth. Skip the chicken and add 2 cups of cooked cannellini beans. Simmer as directed, adding the beans with the pasta in Step 5.

Spicy Calabrian Twist
Add 1 tablespoon of Calabrian chili paste with the garlic in Step 1. Use spicy Italian sausage instead of chicken. Garnish with chopped basil.

Lemon Ginger Immunity Boost
Add 1 tablespoon grated fresh ginger in Step 1 with garlic. Double the lemon juice and zest, and toss in turmeric for color and anti-inflammatory properties.

Gluten-Free Version
Use gluten-free small pasta or cooked rice. Make sure your broth is certified gluten-free.

Final Thoughts

Some soups come and go, but Italian Penicillin Soup holds its place at the table with grace. There’s something grounding about preparing it measuring, chopping, layering especially when the world feels a little off. It’s not just about the ingredients; it’s the act of making something wholesome for someone who needs care. Even when no one’s under the weather, it remains one of those meals that simply brings everyone closer.

I’ve shared this soup with friends recovering from surgeries, neighbors dealing with heartbreak, and my own family on tired winter nights. And every time, it quietly does its job warming the belly and steadying the heart. No pills needed, just a ladle, a pot, and a few good ingredients passed down through generations.