There’s something truly magical about a warm bowl of chicken soup, especially when you’re feeling under the weather. But when that comforting classic gets an Italian makeover, it becomes even more special. Enter Italian Penicillin Soup—a hearty, nourishing dish packed with Mediterranean flavors that make it as delicious as it is soothing.
This soup has all the healing properties of traditional chicken soup, but with a twist: fragrant garlic, fresh herbs, and a depth of flavor that only Italian cooking can bring. It’s the kind of soup that wraps you up like a cozy blanket, perfect for cold nights, sick days, or simply when you need a bowl of pure comfort.
Whether you’re making it to fight off a cold, warm up on a chilly day, or just enjoy a soul-soothing meal, this Italian Penicillin Soup is guaranteed to become a go-to recipe in your kitchen.
Why You’ll Love This Recipe
- Perfect for when you’re feeling under the weather – Packed with healing ingredients like garlic, chicken, and fresh herbs, this soup is a natural remedy for colds and flu.
- Loaded with flavor – Traditional chicken soup is already delicious, but the Italian additions—like rosemary, oregano, and a hint of spice—elevate it to the next level.
- Simple yet satisfying – Made with pantry staples and fresh ingredients, this soup is easy to prepare while still tasting like a restaurant-quality dish.
- Great for meal prep – Make a big batch and enjoy it throughout the week or freeze leftovers for a comforting meal anytime.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- 1 bay leaf
- ½ cup small pasta (like ditalini or orzo)
- 2 cups baby spinach or chopped kale
- Juice of 1 lemon
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. The garlic will release its aroma, filling your kitchen with the comforting scent of homemade soup.
Step 2: Cook the Chicken and Broth
Nestle the chicken thighs into the pot with the vegetables. Pour in the chicken broth, then add the oregano, basil, thyme, red pepper flakes (if using), salt, black pepper, and bay leaf. Stir everything together and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 25 minutes. This allows the chicken to cook through while infusing the broth with rich, savory flavors.
Step 3: Shred the Chicken
After 25 minutes, remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well.
Step 4: Add the Pasta and Greens
Bring the soup back to a gentle simmer and add the small pasta. Cook according to the package instructions, usually about 7-9 minutes, until the pasta is tender. About 2 minutes before the pasta is done, stir in the spinach or kale. The greens will wilt quickly, adding color and extra nutrients to the soup.
Step 5: Add Lemon Juice and Serve
Turn off the heat and stir in the fresh lemon juice. This brightens up the flavors and balances the richness of the soup. Remove the bay leaf, then ladle the soup into bowls. Garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Serve warm and enjoy!
Helpful Tips
- Use bone-in chicken for extra flavor – If you have bone-in, skinless chicken thighs, they’ll add even more depth to the broth. Just remove the bones when shredding the chicken.
- Adjust the spice level – If you like a little heat, keep the red pepper flakes. If you prefer a milder soup, leave them out.
- Swap out the pasta – If you don’t have ditalini or orzo, any small pasta will work. You can even use rice or quinoa for a gluten-free option.
- Make it ahead – This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the fridge and reheat when needed.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy-Free (without Parmesan), Can be made Gluten-Free
Notes
- Customize Your Veggies – While carrots, celery, and onions form the classic base, you can add other vegetables like zucchini, bell peppers, or mushrooms for extra nutrition and flavor.
- Broth Matters – Use high-quality chicken broth for the best flavor. If using store-bought broth, opt for low-sodium so you can control the salt levels.
- Make It Creamy – If you prefer a creamier soup, stir in a splash of coconut milk or a little heavy cream just before serving.
- Boost the Immune Benefits – Add a little extra garlic and a sprinkle of turmeric for additional anti-inflammatory and immune-boosting properties.
- Serve with Crusty Bread – A warm slice of Italian bread or garlic toast makes the perfect accompaniment for soaking up the delicious broth.
- Double the Batch – This soup freezes beautifully, so consider making a larger batch and storing portions for future meals.
- Use Fresh Herbs for Garnish – While dried herbs provide deep flavor during cooking, finishing with fresh basil or parsley gives the soup a bright, fresh taste.
- Lemon Is Key – Don’t skip the fresh lemon juice at the end! It brightens the soup and balances the flavors beautifully.
Storage Instructions
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much.
Freezer:
This soup freezes well! Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop.
Tip: If you plan to freeze the soup, cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! While chicken thighs add more richness, chicken breast works too. Just be careful not to overcook it, as breast meat tends to dry out faster.
What other greens can I use?
Baby spinach and kale are great, but you can also try Swiss chard or escarole for a slightly different flavor.
Can I make this soup in a slow cooker?
Absolutely! Add all ingredients (except the pasta, spinach, and lemon juice) to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir in the pasta and greens, and cook for another 15-20 minutes until the pasta is tender. Finish with lemon juice before serving.
Related Recipes
If you loved this soup, here are some other comforting recipes you might enjoy:
Conclusion
Italian Penicillin Soup is more than just a meal—it’s a bowl of comfort, warmth, and healing. Whether you’re making it to fight off a cold or simply craving a nourishing dinner, this Italian-inspired chicken soup will always deliver. The blend of fresh herbs, garlic, and lemon creates a depth of flavor that makes every spoonful truly satisfying.
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Italian Penicillin Soup (Healing Chicken Soup with an Italian Twist)
Description
There’s something truly magical about a warm bowl of chicken soup, especially when you’re feeling under the weather. But when that comforting classic gets an Italian makeover, it becomes even more special. Enter Italian Penicillin Soup—a hearty, nourishing dish packed with Mediterranean flavors that make it as delicious as it is soothing.
This soup has all the healing properties of traditional chicken soup, but with a twist: fragrant garlic, fresh herbs, and a depth of flavor that only Italian cooking can bring. It’s the kind of soup that wraps you up like a cozy blanket, perfect for cold nights, sick days, or simply when you need a bowl of pure comfort.
Whether you’re making it to fight off a cold, warm up on a chilly day, or just enjoy a soul-soothing meal, this Italian Penicillin Soup is guaranteed to become a go-to recipe in your kitchen.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- 1 bay leaf
- ½ cup small pasta (like ditalini or orzo)
- 2 cups baby spinach or chopped kale
- Juice of 1 lemon
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. The garlic will release its aroma, filling your kitchen with the comforting scent of homemade soup.
Nestle the chicken thighs into the pot with the vegetables. Pour in the chicken broth, then add the oregano, basil, thyme, red pepper flakes (if using), salt, black pepper, and bay leaf. Stir everything together and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 25 minutes. This allows the chicken to cook through while infusing the broth with rich, savory flavors.
After 25 minutes, remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well.
Bring the soup back to a gentle simmer and add the small pasta. Cook according to the package instructions, usually about 7-9 minutes, until the pasta is tender. About 2 minutes before the pasta is done, stir in the spinach or kale. The greens will wilt quickly, adding color and extra nutrients to the soup.
Turn off the heat and stir in the fresh lemon juice. This brightens up the flavors and balances the richness of the soup. Remove the bay leaf, then ladle the soup into bowls. Garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Serve warm and enjoy!
Notes
- Customize Your Veggies – While carrots, celery, and onions form the classic base, you can add other vegetables like zucchini, bell peppers, or mushrooms for extra nutrition and flavor.
- Broth Matters – Use high-quality chicken broth for the best flavor. If using store-bought broth, opt for low-sodium so you can control the salt levels.
- Make It Creamy – If you prefer a creamier soup, stir in a splash of coconut milk or a little heavy cream just before serving.
- Boost the Immune Benefits – Add a little extra garlic and a sprinkle of turmeric for additional anti-inflammatory and immune-boosting properties.
- Serve with Crusty Bread – A warm slice of Italian bread or garlic toast makes the perfect accompaniment for soaking up the delicious broth.
- Double the Batch – This soup freezes beautifully, so consider making a larger batch and storing portions for future meals.
- Use Fresh Herbs for Garnish – While dried herbs provide deep flavor during cooking, finishing with fresh basil or parsley gives the soup a bright, fresh taste.
- Lemon Is Key – Don’t skip the fresh lemon juice at the end! It brightens the soup and balances the flavors beautifully.