Italian Penicillin Soup – The Ultimate Healing Chicken Soup

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Italian Penicillin Soup (Healing Chicken Soup with a Mediterranean Twist)

A Bowl of Comfort That Heals the Soul

When I was growing up, my nonna always had a pot of chicken soup simmering on the stove during the colder months. She called it her “Italian penicillin”—a bowl of love and healing for colds, fatigue, or simply when you needed extra comfort. Unlike ordinary chicken soup, hers was infused with garlic, fresh herbs, lemon, and a hint of parmesan, making it both restorative and full of flavor. To this day, whenever I need warmth and healing, I make this Italian Penicillin Soup, just as she taught me.

Why This Soup is So Nourishing

This isn’t just any chicken soup—it’s a recipe passed down through generations, crafted to nourish body and spirit.

  • Immune-boosting: Garlic, lemon, and fresh herbs support your immune system.
  • Wholesome & hearty: Tender chicken, vegetables, and pasta make it filling and satisfying.
  • Rich in flavor: A sprinkle of parmesan cheese brings a uniquely Italian twist.
  • Perfect anytime: Whether you’re sick, tired, or just craving comfort, this soup is the answer.

Tips for the Best Italian Penicillin Soup

  • Use bone-in chicken for richer broth.
  • Add fresh lemon juice at the end for brightness.
  • Stir in orzo, ditalini, or small pasta for a true Italian feel.
  • Serve with grated parmesan and crusty bread for the ultimate comfort meal.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, minced
  • 8 cups chicken broth
  • 2 bone-in chicken thighs (or breasts)
  • 1 cup orzo (or small pasta)
  • Juice of 1 lemon
  • 1 bay leaf
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ cup grated parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté until softened.
  2. Stir in garlic and cook until fragrant.
  3. Add chicken, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 30–40 minutes, until chicken is tender.
  4. Remove chicken, shred it, and return to the pot.
  5. Add pasta and cook until tender (about 8–10 minutes).
  6. Stir in lemon juice and parmesan. Adjust seasoning.
  7. Garnish with fresh parsley and serve hot with crusty bread.

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