Go Back
A comforting bowl of Italian Penicillin Soup, perfect for soothing a cold.

Italian Penicillin Soup

This comforting Italian Penicillin Soup is packed with flavor and nutrients, perfect for soothing a sore throat and boosting your immune system. It features a rich chicken broth base with vegetables, garlic, herbs, and Parmesan cheese, creating a healing and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds bone-in, skin-on chicken pieces thighs and drumsticks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4-6 cloves garlic, minced
  • 8-10 cups chicken broth
  • 1 cup small pasta shapes ditalini, acini di pepe, or stelline
  • 1 cup chopped fresh spinach or kale optional
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried thyme
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon juice optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • measuring cups and spoons
  • Ladle
  • Fine-mesh sieve (for homemade broth)
  • Bowl (for cooling chicken)

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  3. Add the chicken pieces to the pot. Pour in the chicken broth, making sure the chicken is submerged.
  4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 45 minutes, or up to an hour, or until the chicken is cooked through and tender.
  5. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
  6. Return the shredded chicken to the pot.
  7. Add the pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until al dente.
  8. Stir in the chopped spinach or kale (if using), fresh parsley, oregano, and thyme.
  9. Add the grated Parmesan cheese and stir until melted and well combined.
  10. Season the soup with salt and pepper to taste.
  11. If desired, stir in a squeeze of fresh lemon juice for brightness.
  12. Ladle the Italian Penicillin Soup into bowls.
  13. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley.
  14. Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. Don't overcook the pasta. Add a pinch of red pepper flakes for extra heat. Feel free to add other vegetables like zucchini, bell peppers, or mushrooms. For a vegetarian version, omit the chicken and use vegetable broth. Leftover soup can be stored in the refrigerator for up to 3 days or frozen. Variations include Lemon Chicken Orzo Soup, Spicy Italian Wedding Soup, and Creamy Tomato Chicken Soup.