Ever had one of those days where the world feels heavy, your throat itches, and you just want something warm, rich, and healing to pull you back to life?
That’s exactly where this Italian Penicillin Soup comes in — an old-world, soul-hugging chicken soup with an Italian twist that somehow tastes like love, comfort, and strength in every spoonful.
Why Everyone Needs This Soup in Their Life
This isn’t your average chicken noodle soup. Nope — it’s heartier, deeper, and full of the Italian flavors that make you close your eyes after the first bite.
Think slow-simmered broth, shredded chicken, garlic, lemon, and parmesan melting into a silky finish. It’s the kind of soup that feels like a hug from Nonna — even if you don’t have one.
What Makes It “Italian” Penicillin?
Traditional Jewish chicken soup is often called “penicillin” because it’s believed to cure everything from a cold to a bad mood.
This Italian version keeps that same healing power — but adds the magic of olive oil, basil, and parmesan. It’s the Mediterranean answer to feeling under the weather.
about:blank
Why You’ll Love This Recipe
- 🍋 Bright and fresh from a squeeze of lemon
- 🧄 Deep, garlicky comfort that hits your soul
- 🍗 Packed with protein-rich shredded chicken
- 🧀 Finished with creamy parmesan for a velvety texture
- 🍲 Ready in under an hour but tastes slow-cooked
Ingredients You’ll Need
Here’s what makes this Italian-inspired soup so divine.
For the Soup Base
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 5 cloves garlic, minced
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
For the Italian Finish
- Juice of ½ lemon
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach or kale
- Optional: ½ cup orzo or small pasta for a heartier bowl
For Garnish
- Fresh parsley, chopped
- Extra Parmesan for serving
- A drizzle of olive oil
How to Make Italian Penicillin Soup
Step 1: Build That Flavor Base
Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery — the holy trinity of any good soup. Sauté until softened and fragrant, about 6–8 minutes.
about:blank
Step 2: Add the Garlic Magic
Add the minced garlic and cook just until fragrant (don’t burn it — garlic gets bitter fast!).
Step 3: Simmer with Love
Pour in your chicken broth, herbs, and shredded chicken.
Bring to a gentle simmer and let it cook for 25–30 minutes. This is where the magic happens — the flavors deepen and blend into one comforting melody.
about:blank
Step 4: The Italian Touch
Add spinach or kale, squeeze in the lemon juice, and stir in parmesan until creamy and smooth.
Taste and adjust salt, pepper, or lemon as needed.
Step 5: Serve and Heal
Ladle the soup into deep bowls, top with extra parmesan and a drizzle of olive oil, and watch the steam swirl up like therapy in the air.
Pro Tips for the Best Italian Penicillin Soup
- Homemade broth = unmatched flavor. Use a leftover chicken carcass for depth.
- Don’t skip the lemon. It brightens the soup and balances the richness.
- Add pasta last. If using orzo, cook it separately to avoid mushiness.
- Store like a pro. Keeps 4 days in the fridge, 3 months in the freezer.
Why This Soup Is Actually Good for You
This bowl is not just comfort food — it’s nutrient-dense wellness.
- Chicken = lean protein and immune support.
- Garlic and lemon = natural anti-inflammatories.
- Vegetables and herbs = vitamins, minerals, and antioxidants.
- Olive oil = heart-healthy fats.
It’s like your immune system’s favorite meal — and your taste buds won’t complain either.
Make It Your Own
Want to tweak it? Totally fine!
- Swap spinach for kale.
- Add a sprinkle of chili flakes for a spicy kick.
- Use quinoa or farro instead of pasta for extra nutrition.
- Top with crispy pancetta for indulgence.
What to Serve with Italian Penicillin Soup
- Crusty garlic bread (a must).
- A light green salad with balsamic dressing.
- Or just enjoy it solo, wrapped in a blanket — your call.
Storage & Reheating
Let the soup cool completely before storing.
- Fridge: 4–5 days in an airtight container.
- Freezer: Up to 3 months.
Reheat on the stove over medium heat, adding a splash of broth or water to loosen it up.
FAQs
1. Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors deepen overnight.
2. Can I use rotisserie chicken?
Absolutely — it’s a great shortcut for busy nights without losing flavor.
3. Can I make this vegetarian?
Swap chicken for cannellini beans and use vegetable broth for a delicious plant-based version.
4. What if I don’t have fresh spinach?
Frozen spinach works — just thaw and squeeze out excess water first.
5. Can I freeze it with pasta?
It’s best to freeze without pasta. Add cooked pasta when reheating for best texture.
Help us to grow
